Consolidation: Let’s get together
Katharine Le Quesne gives her outlook for acquisitions in 2017.
Can restaurateurs be creative and profitable?
Marc Stierand and Frank Schuetzendorf explore whether chefs can be creative and make money.
Is it time to overhaul the restaurant star system?
Are Michelin and Gault Millau stars handed out “regardless of the cuisine” ?
Creativity and innovation in haute cuisine
Creativity and innovation are essential to haute cuisine. Marc Stierand explores the topic.
A career in luxury: Passion required
Grace Goni argues that passion is needed if you want to succeed in the luxury business.