Category : People

  • Jim Sullivan, the legendary US restaurant guru returned to the UK recently to deliver his ‘Leadership Masterclass’ workshop to a number of top foodservice and hospitality operators. His messages for a market that is rapidly changing still matter, writes Charlie Martin. It has been over…

  • In a world of clickbait headlines and sensationalised news, it seems for some restaurant critics the way to join in the game is to review mass-market brands. I’m sure their editors love no more than a big high-street name getting slated with the ferocity and…

  • It’s a man’s world. At least that’s how it can feel sometimes if you work in the hospitality industry, writes Michelle Williams. But at last week’s Women’s Entrepreneur Conference hosted by Propel, some of the most successful businesswomen in hospitality vigorously challenged the stereotype. I…

  • Social media has become increasingly important to how brands engage with their current and future customers. Personally, whenever I hear about a brand, the first thing I do is look at their social channels, and talking to both trade and consumer journalists – they do…

  • Like millions of fans across the country I’ve been totally absorbed by England’s amazing journey in the 2018 World Cup Finals, writes Steve Dann.  I suspect that along with many supporters – including those “once in every four years” footie fans – I’ve also had important…

  • FSC recently organised and ran a media briefing for our client Carlsberg to announce to trade press company news and product launches for 2018 – and luckily it happened to be the first sunny day of the year (we planned this, obviously) writes Kate Goodbrand-Dillon,…

  • You might be considering an internship at a PR agency partway through your degree, or like myself, once you have graduated, writes Sammy Nadori, Junior Account Executive.  Having recently completed an MSc in Social and Public Communication at the LSE, it was time to extend my…

  • I could honestly talk about PR for hours. Especially in front of a willing audience, accompanied by a cheese board and nice glass of red, writes Tess Pennington. When I first started working in what I think is a pretty special industry, I was often…