MA500 Business Club

Star site: the NWTC boss Chris Hill sees Sheffield as a vibrant place that is full of character and energy (image credit) thinkstock.co.uk/tupungato)

The MA500 crowd is coming to Sheffield

By Nikkie Sutton

Multi-award-winning business The New World Trading Company opened one of its Botanist sites under two years ago in Sheffield – where the MA500 meets in September – and chief executive Chris Hill reveals the peaks and troughs of operating in the city.

Going multiple: Cambscuisine now has nine sites in its portfolio

The lowdown on Cambscuisine

By Nikkie Sutton

Crowdfunding to expand one of its brands, multiple operator Cambscuisine highlights the changing market and how to stay afloat in Cambridge.

Feedback is key: communication was the top response when young people were asked what they value from a manager

MA500

Lazy Gen Z stereotypes ‘not backed by research’

By Claire Churchard

The popular stereotype that young people are lazy and narcissistic is not backed up by research, according to Josephine Hansom, director at YouthSight, speaking at MA500 in Cardiff.

Drinking resurgence: successful wet-led pubs understand what the consumer wants according to Craft Union's Frazer Grimbleby

MA500

What’s behind the resurgence in wet-led pubs?

By Claire Churchard

Demand for wet-led pubs is growing and is being driven by consumers looking for quality drinks and a welcoming social environment, delegates at the MA500 event in Cardiff heard today.

Popular venue: the stadium has hosted a plethora of sporting events (image credit: matthewleesdixon/iStock/thinkstock.co.uk)

MA500 Cardiff: the venue

By Nikkie Sutton

The next MA500 event is heading west to Cardiff’s Principality Stadium on 24 May. Here are some fun facts about the venue, ahead of next month’s conference:

Nutrition hit: Shami Radia says insects are tasty and easy to farm

Grubs up for pubs

By Nikkie Sutton

When it comes to snacking at the bar, crisps and nuts have seemingly got it sewn up, but Eat Grub co-founder Shami Radia explains why protein-packed insects have the edge over traditional foods and hopes customers pass on the message.