Tony Moss (ALH) - the state of the industry

About this episode

It feels like it’s never not a big time in the restaurant world but this does feel like a particular moment of challenge and change. So for the next little while, Dirty Linen will be posing more questions about the state of the industry - maybe even finding some solutions. What’s happening? What’s good, what’s hard, and what do we do next? We’ll still be sharing stories, there will still be the warm chats you love, I just want to sharpen the pencil slightly. We’ll be talking costs and pricing, menu engineering, AI, climate, immigration, skills. It’s all on the table. If you dine in restaurants, even if you love ordering takeaway, if you work in the food world - this is for you. Tony Moss is…