Catering for the new year health-kick
For many, January marks one thing: a fresh start. The bottle-filled recycle bins are emptied, the mince pies have all...
Advice
The latest advice, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
The seasonal game of highs and lows
As the end of 2019 approaches, this is the busiest time of year for many working in catering and hospitality. ...
Cheers to that: Five drink trends you need to know about in 2020
As we raise our glasses to a new decade, it is a good time to take stock and consider the...
Traceability: The rise of the conscious consumer
In today’s age, consumers are now looking to extend their consideration for the world beyond their own households and are...
The importance of supporting young people in the catering industry
Entering the world of work can seem daunting for young people, but for businesses, providing first-time encounters for them in...
How to succeed with a plant-based approach
Chris Ince, Chef Director at Atalian Servest, shares his thoughts on how to provide a healthy menu, which lessens the...
Food waste leaves a bad taste: how kitchen technology saves thousands of pounds worth of waste
Tackling the huge amounts of food waste generated by the hospitality industry is the topic on everyone’s lips at the...
Why food businesses are an enticing prospect for angel investors
While it remains a tough time for dining on the High Street, the seeds of recovery are being planted, thanks...
Food businesses urged to embrace Natasha’s law
In two years’ time Natasha’s law will come into effect which means that food businesses will need to include full...
Understanding restaurant CVAs and closures
As recently reported by Catering Today, the number of restaurant insolvencies has risen by 25% in the past 12 months....
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