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.
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Mar- 2019 -14 March
The impact of location on business
According to Keystone, London is “ideal for headquarters and central offices,” and this is partially because London attracts a fair amount of executive talent, and partially because of the prestige that the city offers. For example, there is a ring designing company called 77 Diamonds, and they enable you to…
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12 March
How to start a microbrewery
In the UK, the drinks market is in the middle of a huge craft beer boom. Across the nation microbreweries are seeking to champion their own exquisite flavours and brewing processes. Anything from tart ‘sours’ to ‘coffee porters’ has led the craft beer movement to having a huge boost in…
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11 March
Is your business allergy aware?
Statistics show a steep rise in the number of people suffering with allergies across the UK. According to Mintel 44% of British adults now suffer from at least one allergy, with one in 100 people being diagnosed as coeliac. Since December 2014, the law changed and means a business can…
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4 March
Opening a restaurant: how to keep it energy efficient
According to EnergyStar, restaurants use about 2.5 times more energy (per square foot) than other commercial buildings. In a world where we are all trying to be more energy efficient and the public are becoming more aware of what businesses are doing to play their part in the battle against…
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Feb- 2019 -27 February
How to manage internal communications during a crisis
No organisation is immune to crisis. Every catering and hospitality organisation can be vulnerable to a crisis at some point, so it’s best to be prepared before it happens. Incidents can range from flooding on-site caused by natural disasters or extreme weather, to security breaches, unpredictable guest behaviour, food poisoning,…
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26 February
Meat industry effects on global warming…is it true?
With the drastic growth of the world’s population and the rising popularity and convenience of high fat, meat and sugar diets, there is not only considerable pressure on the global food system but also a huge increase in pumping greenhouse gases into the atmosphere. The commercial meat industry is one…
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22 February
The benefits of mobile refrigeration in the catering industry
Being able to keep produce frozen or chilled is essential to those in the catering industry. While traditional methods of refrigeration such as static walk-in fridges are effective in storing produce that has to be kept at a specific temperature, mobile refrigeration offers greater flexibility, utility and functionality. Indeed, static…
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21 February
Energy savings guide for restaurants and pubs
For restaurateurs and publicans, saving on business energy can help you concentrate resources on filling your covers or enticing punters to your business. This energy efficiency guide can help you do just that. Busy restaurants consume a vast amount of energy, with 40% of it going into the preparation and…
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18 February
The benefits of solar energy for your restaurant
We are always being told that energy saving measures like fitting solar panels are good for our businesses, but sometimes it is less obvious why that is. Regardless of what your business is, owners need to be aware of a number of factors, such as their costs (and how to…
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15 February
How to keep your kitchen running smoothly
As any catering company will know faulty fridges and clapped out cookers can be an expensive drain on resources, which makes keeping catering equipment up to date and running as efficiently as possible a top priority for any busy, professional kitchen. However, it can also be an area that can…
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