When people think of Dubrovnik they often conjure up the spectacular citadel of the old town (a UNSECO World Heritage site) or the beautiful rugged coastline and crystal-clear waters of Croatia, which of course is a big part of visiting this beautiful city. However, from a foodie’s point of view the city and surrounding areas also offer up some fabulous culinary experiences, which are not to be missed. All in the line of duty, we visited the following wonderful restaurants enjoying some great meals along the way (well what else would you expect from the MD of a food and drink agency!?) …
When Ray Kroc, the first McDonald’s franchise restaurant opened its doors in Illinois, 1955, fast food dining became the latest breakthrough in the eating out sector. The fact that food could be ordered and ready to eat within a significantly short amount of time was considered to be something of the future. Fast forward to 2018 where all the advances in technology mean service throughout the foodservice industry is quicker than ever. So, what sorts of technologies are now shaping the foodservice industry and out of home eating?
With the UK casual dining sector going through a challenging period driven by cost pressures, we thought it was a good time to see how the fine dining sector was coping with industry challenges.
Although the idea of ‘veganism’ originated in the 1940s, there was not a valid definition confirmed until the late 1970’s when ‘The Vegan Society’ became a registered charity. So, what is the definition of being a vegan? ‘The Vegan Society’ states “A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals”.