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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Nov- 2018 -19 November
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea, rubbish is piling up on the land – slowly, we’re making improvements, but how far do these improvements currently stretch? In particular, food waste is being spotlighted as a problematic…
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16 November
Happy families: How to work effectively with your nearest and dearest
The Elite Fish and Chip Company, a family-run chain of three restaurants and takeaways, is celebrating 30 years in business in Lincolnshire this year. Co-founders David and Freda Tweedale opened the first Elite in the village of Ruskington in September 1988, after moving to Lincolnshire from Huddersfield. As the company…
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15 November
Untapped potential: A taste of modern India
As the fourth most popular takeaway in the UK, we all know Indian cuisine is a key player on the British food scene. But it’s not just classics such as Korma and Tikka Masala that are capturing the hearts of the nation, Indian cuisine is evolving to meet the demands…
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14 November
Customer at the heart: product and pricing strategies
With increasing financial pressures and a tough climate, casual dining brands strive to balance winning custom with achieving margins. Certainly not easy to achieve simultaneously. We ask how operators can both grow their margins, and entice new (and often price-sensitive) customers, all while maintaining their current customer base and staying…
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9 November
How to use your restaurant patio to increase revenue
If your restaurant, café or bar has an outside seating area, patio or garden, good for you – but are you making the most of the extra floor space? Outdoor areas are often treated as a bit of an afterthought but is it really enough to just put out some…
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7 November
Down to the last detail: how furniture impacts ROI
A top priority for those in the restaurant industry is for property owners and operators to offer a compelling, unexpected experience for guests, while maximizing ROI. That’s why it’s critical for manufacturers to put as much effort as possible behind presenting and producing the types of products, including furniture, that…
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1 November
De-stress with interior design
When your guests are entering your hospitality space, you want them to feel warmly welcomed and relaxed, encouraging them to forget all their outside stresses. Interior design makes an impact instantly and you want that impact to be positive – encouraging customers to return again and again. One way to…
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1 November
Think inside the pouch: Why stand-up pouches are perfect for food-based products
When it comes to selling edible goods, getting your packaging right is essential. Firstly, it’s got to look good – that means your branding has to be on point and the container itself has to have withstood whatever travel it’s undergone (who wants to buy bashed up tins and cartons?)…
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Oct- 2018 -17 October
Shaping your proposition and brand with your customer at its heart
Restaurants around the UK, many of which have failed to put their customers at the heart of their proposition, are closing daily. Remaining operators now find themselves asking how they can achieve this. There are many tools that F&B businesses can implement in creating a true customer-first approach. Below are…
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10 October
Coping with fallen leaves in commercial drains
It is that time of year when the clocks go back, the days grow shorter and the weather gets colder and wetter. As the temperatures drop, so too do the leaves on the trees, creating a blanket of beautiful colours on the ground – but unfortunately this also causes hazardous…
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