Emma Eversham

How restaurants can use cocktails, pairings, dessert serves and shorter drinks menus to increase sales and im…

Want to get the best deals for delegates? Hotel insiders and conference organisers share their top tips

Why pub wine sales are falling - and practical ways training, pricing, preservation and low & no options can …

Functional food is surging toward a $1tn market, but supplements aren't going anywhere. Here's why both are s…

Why artisan bakeries are booming in UK hospitality, from lower overheads and affordable indulgence to communi…

Professional conference and congress organisers (PCOs) delivered more meetings and events in 2025 but did so …

Ahead of Earth Day 2026, Jane Cunningham of Destinations International discusses ways destination organisatio…

How AI, TikTok, Instagram and GEO are changing restaurant marketing, and what operators need to do now to sta…

Tap, bottled or filtered? How restaurants can serve water better, improve sustainability and turn water servi…

Asia has lagged the West on GLP‑1 weight‑loss drugs, but rising obesity, cheaper generics and supportive heal…

Why restaurants and pubs are adding bedrooms to boost revenue, drive spend per head and future-proof their ho…

In the age of TikTok, big FMCG brands face challenges in leading trends due to the rapid pace at which social…

A year into her role as CEO of The Meetings Industry Association (MIA) Shonali Devereaux talks to M&IT about …

Interest in social and experience-led venues has boomed in recent years, with an increasing number of event p…

As GLP-1 drugs like Ozempic reshape appetites, restaurants must adapt. Experts explain how mindful menus and …

From carbs and early dining to budget ingredients and human-centred service, here are the key hospitality tre…

As the festive season approaches, we find out how agencies spend the final month of the working year

Restaurants are expanding no-and-low alcohol options as more diners cut back. How operators can boost sales a…

Star pub chefs reveal how great food, smart menus and bold ideas are helping pubs thrive despite rising costs…

Why nostalgic flavours keep chocolate desserts selling out. Chefs share tips on quality cocoa, balance and te…

The Staff Canteen takes a look at why maintaining good hygiene is so important and how kitchen teams are mana…

Prepare to clear out your unwanted stuff and get your home in order as we discuss decluttering and organising…

UK chefs are redefining seafood dining, from fine dining to casual bistros, with adventurous dishes, sustaina…

As we reach the halfway point of 2025, we review the predictions made at the start of the year to see what's …