Global warning: the heat is on
Global warming used to be the stuff of academic theses in obscure scientific journals, and no one took it seriously to start with. These days it's a different story. A succession of sticky summers in the UK have begun to convince people that maybe a fundamental climatic change is actually taking place, that the old 20-year cyclical pattern of on-off, hot and cold, has got stuck permanently on hot.
If this is true, and it does seem to be getting hotter every summer (and milder every winter), this will begin to have an effect on the way we live. And hospitality will have to adapt to the changes.
Proprietors will not find this difficult - more beer in the chiller, a better air-conditioning system in the restaurant, a few more alfresco tables and a lighter menu will keep the perspiring customer happy.
But what will they do for the workers behind the scenes, in the kitchen?
Backed by trades-union muscle, chefs have been complaining about the heat this week, and the better employers have been investing in emergency cooling procedures for their kitchens - temporary air-conditioning units, more fans, air-extraction systems, etc. That's fine in an emergency, but operators need to start thinking long-term.
If hot summers are here to stay, cooler working conditions will become the subject of regulation. As the climate begins to change, so will the law, and there will be no choice about taking permanent action to lower the working temperature in hot kitchens. Nor should there be a choice. Not only is it unreasonable to expect anyone to work in a stifling environment - that sort of thing was eliminated in factories 30 years ago - but, as the skills shortage deepens, it's going to become ever more important to improve working conditions for everyone.
What the past few weeks have proved is that operators can jump on the hot-weather bandwagon and sell more ice-cream. But they mustn't forget the chefs who make it, and they may have to take a long, cold look at how they improve their kitchens long-term. It would be better if the changes were voluntary and not forced by the law.
Bathroom blitz
Hotel bathrooms are a bigger issue than ever. As hotel guests demand ever more for their room rate, the bathroom is one of the easiest - but least obvious, it sometimes seems - places where hoteliers really have the chance to show off, be stylish and little bit sexy.
And don't forget the beauty products you put in there. It really makes a difference - so we've put five brands to the test to help you decide.
Jessica Gunn, deputy restaurants & bars editor
Power from the people
Following Sodexho's poor performance in the UK & Ireland last year, the contract caterer has overhauled its management training and recruitment policies. On page 32 we meet human resources manager Martin Archer, who is "putting some energy behind introducing change". It may indeed sound corny, but when the going gets tough, the only resource you have to turn things around is your people.
Ben Walker, deputy contract catering editor
