Q4 2025


Notable projects from around the globe


8 32 INNOVATION


39 SPECIAL REPORT: SUSTAINABILITY Jim Banks considers the evolution of sustainability over time – from food waste to embodied carbon – and offers a peek into the latest technology for more sustainable warewashing


BRIEFING EAME


36 PROJECT: PONTEFRACT CASTLE, WAKEFIELD, UK Taking on a tough task, consultants Aidan Ross FCSI and David Parrett turned around the foodservice offering of a popular tourist destination and community hub, as Helen Roxburgh reports


50 BALANCING THE DIGITAL WITH THE PERSONAL A wave of hospitality operators are embracing digital minimalism – aiming to keep the convenience of digitalized services while offering a genuine personal touch. Amelia Levin outlines the concept


55 DEPORTATIONS A crackdown on migration creates uncertainty for hospitality workers. Andrea Tolu assesses the impact on the foodservice sector


59 SOCIAL MEDIA: FRIEND OR FOE


36


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Operators in Asia find benefits in social media channels


63 REVIEW: HOSTMILANO FCSI EAME gathered members from across the world


66 MY KITCHEN: ENRICO CROATTI The executive chef and gastronomic coordinator of Moebius Milano, Italy


EAME


63 FOODSERVICE GATHERING The industry met up at HostMilano where FCSI EAME welcomed all to the booth


7 HIGHLIGHTS WORLDWIDE


50 A HUMAN TOUCH Starbucks has closed pick-up only stores and reinstalled seats to recreate the third space. Now others follow by paring back the digital


THE AMERICAS


55 CHALLENGES IN THE KITCHEN Foodservice dealing with deportations


ASIA PAC


34 PROJECT A warehouse converted into a vibrant gin distillery and studio bar in Western Australia


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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