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What changes the hospitality industry has witnessed over the past decade? According to Graham Krueger, Executive Chef from the Western Leagues Club Group, food has changed the way it has been perceived in terms of expectation and presentation in the club industry. Special care is taken to handpick the ingredients and the quality of produce to prepare a restaurant style dish. Elements on the plate are kept to a minimal so that each component stands out and shines in terms of the way it tastes and looks.

What changes have you seen in the hospitality industry?


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