Grace Wood says good planning and communication are key to running successful events

Grace Wood of Barton Grange on why hotels should be adding events into their offering

No hippy. Bounsou Senathit, better known as King, has brought a refreshing new vibe to vegan food at his Boxpark outlet #CookDaily

King of #CookDaily on why vegan food is 'going to be massive'

Kevin Tickle, who grew up in the country, says foraging is a way of life for him, not a trend

Chef Kevin Tickle on why foraging is not a trend

Ivo Stoyanov, the 'unconventional' sommelier

Ivo Stoyanov of Joel Robuchon on how restaurants can be more adventurous in their wine choices

Ben Bengougam on Hilton Worldwide's careers programme and encouraging employee development

Ben Bengougam on Hilton Worldwide's careers programme and encouraging employee development

Andrew Scott of Scott Hospitality Services gives his tips for success

Andrew Scott of Scott Hospitality Services gives his tips for success

Paul Bayliss: "The luxury sector has to work harder on delivering quality service"

Paul Bayliss of Macdonald Hotels on how luxury hotels can survive the budget boom

Graham Long, who joined The Chancery as executive chef last year, is an advocate of seasonal produce

Graham Long of The Chancery on the benefits of using seasonal produce

Bruno Zoccola says making your hospitality business appeal to a variety of people for a variety of occasions is a key way to help it grow

Bruno Zoccola of Valentina Fine Foods on why diversifying your business helps build success

Simon Jenkins believes that dedicated competitions for pastry chefs and giving them more credit on menus could help raise their profile within the industry

Simon Jenkins on how we can improve prospects for pastry and pastry chefs

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