Supply chain and recruitment pressures force restaurants to innovate | FT Food Revolution financial times

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After 18 years in London kitchens, chef James Ferguson and partner Alethea Palmer moved to a remote corner of Fife to open the Kinneuchar Inn, which sources meat, fish and vegetables from the local estate. But just a few months later Covid hit and the restaurant was forced to close. The FT’s Tim Hayward and Daniel Garrahan travel to rural Scotland to see how this farm-to-fork restaurant navigated the pandemic #food #foodie #restaurants #Fife #business #sustainablilty #sustainablefood #supplychain #companies #eating # dining #foodvideo #chef #covid # covid19 #coronaviruspandemic #coronavirus #scotland #fife #countrylife #countryside #leisure #hospitality #services #lockdown #pandemic See if you get the FT for free as a student (or start a £ 1 trial: ► Check out our Community tab for more stories on the economy. ► Listen to our podcasts: ► Follow us on Instagram :.

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Supply chain and recruitment pressures force restaurants to innovate | FT Food Revolution

Supply chain and recruitment pressures force restaurants to innovate | FT Food Revolution

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Supply chain and recruitment pressures force restaurants to innovate | FT Food Revolution
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6 comments

IainB 22/02/2022 - 6:56 Chiều

The reporters failed to pick up on the term "No Dig". This is the far more efficient future of agriculture to come. More growth for less work. After trying it out small scale for one year, I am sold on it.

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Zynn Findo 22/02/2022 - 6:56 Chiều

As a person who has worked in the restaurant industry for many years, this is a long time coming. Great to see someone care about quality and sustainability while actually considering the perspectives of workers.

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Jayson Hinrichsen 22/02/2022 - 6:56 Chiều

Despite the Economic crisis its still a good time to start up an investment.

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Telma Pinheiro 22/02/2022 - 6:56 Chiều

Faltou a traducao

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Guff 22/02/2022 - 6:56 Chiều

These days the Financial Times publishes total tosh.

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Jesse 22/02/2022 - 6:56 Chiều

Excellent advertisement for the restaurant, but many FT subscribers might prefer a bit more analysis into the scalability of such solutions, how these ideas might be applied to urban supply chains (where the vast majority of restaurants and consumers are), the relative carbon savings caused by simplified/local supply chains, and how these things tie into a more sustainable future of food. Not much finance or economics in this video, but a lot of fantastic food and cooking.

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