|Anne Bruce: Journalist||
Why is it that the likes of Premier Inn and Compass have Baristas and Executive Head Chefs coming out of their ears? Is there an inverse ratio of actual quality to exotic job title?
Have learnt a new word "travelisation" which is making your products less drippy so that they can be eaten on the move. Was meeting SSP, which has 440 outlets in railway stations and airports, its brands include Upper Crust, Caffe Ritazza and Millies. I'd arrived early and called into the new exhibition at the British Library on "Evolving English" beforehand "from fifth century runes to 21st century youth speak". Now feeling slightly surreal as witness to new "travelisation" jargon being bandied about.