The next evolution of workplace foodservice may not be dark kitchens replacing staff restaurants, but efficient back-end production helping create the energy and social pull that people cannot get at home.

A slice of Sachertorte at Café Sacher raises a bigger question for foodservice: when are guests paying for the product, and when are they paying for the story?

A lease clause is rarely the most interesting part of a food hall opening, but at Switchman Hall in Atlanta, it just might be. Find out all about the community impact clause that could become a game changer.

Coverpoint on Tour: During a recent research trip to Vienna, Ian discovered Gleis//Garten, a former tram depot turned food hall, craft brewery and events space that feels genuinely worth the detour.

Hospitality has a retention problem, but a visit to Harat’s Irish Pub in Ljubljana is a reminder that (staff) loyalty is often built in small, visible acts of recognition.

The second Hospitality Tech360 reflection looks at why better technology should sharpen a hospitality offer, not blur what made it distinctive in the first place.

A Hospitality Tech360 session raised a useful question for the industry: as technology becomes more embedded, how much should it shape leadership and identity?

NASA’s next moon mission has a proper foodservice brief and a very earthly reminder: no matter how far we travel, people still care what’s for dinner.

A pre-opening visit to the Guinness Open Gate Brewery Experience in London showed how heritage, theatre and hospitality detail can turn a pint into a proper brand experience.

Our 10th edition looks at foodservice through three lenses: what shaped the market then, what is happening now, and what may define dining from 2026 to 2030.

Our Head of Business & Industry, Adam Griffin, looks at four workplace dining trends we are seeing across business and industry catering right now.

Richard Moulds shares a personal perspective on weight loss injections, appetite, eating out and what this could really mean for foodservice operators.

A look at six trends transforming airport F&B, as faster security, fuller flights and longer airside dwell times reshape passenger experience and spend.

When affordable coffee meets a fiercely independent café culture, the debate becomes about much more than price. Find out why Berlin takes issue with a €2.50 cappuccino.

Five years since Coverpoint went independent again, reflecting on what has changed and why curiosity still sits at the heart of good foodservice strategy.

A recent trip to Costa Rica offered plenty of food for thought, from biodiversity and local sourcing to San José’s lively Barrio Escalante food scene.

A first look at KERB Social Club at Old Spitalfields Market, where food, games and events come together in a more flexible format.

A visit to Cageot, just outside Lille, offered a brilliant example of how food, urban agriculture, design and community can come together.

Corner Corner is now open at Canada Water, bringing together independent food, live events, music and London’s largest commercial indoor farm.

A recent visit to Amy Austin in Dublin got us thinking about small kitchens, off-pitch spaces and how great foodservice can create its own footfall.