With sustainability continuing to increase in importance, this month’s edition of Foodservice and Hospitality focuses on the environment. From packaging to menu creation to promoting a carbon-neutral kitchen and reducing food waste, find out what leading foodservice companies are doing to ensure they’re promoting a greener way of doing business. But that’s not all: read about the newest restaurant venture for renowned chef Jonathan Gushue and former hotelier Jennifer Belanger, learn the benefits of inventory management software and find out how the beer industry is balancing tradition and innovation this, and so much more, in the May issue of Foodservice and Hospitality.
Enjoy the issue.
