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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Oct- 2018 -8 October
Waving goodbye to plastic: How the hospitality industry can consider alternatives
A lot has changed in the world of waste management since Blue Planet II hit screens last year. The shocking images of polluted oceans were discussed in parliament, which resulted in a bid to ban plastic straws, and fuelled a nationwide desire to wave goodbye to plastic. With this in…
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3 October
Catering for active lifestyles
It’s no secret that people are becoming more health-conscious. And with many businesses now recognising the positive impact that a healthy team can have on the business, on-site exercise facilities are becoming a common feature in the modern workplace. This positive shift toward healthier choices presents an opportunity for caterers…
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2 October
Time is of the essence: tips to improve kitchen efficiency
With half of hospitality professionals considering themselves to be time poor when completing everyday tasks in the kitchen, Steve Buckmaster, sales director at BRITA Professional, looks at the top reasons why time is lost and discusses three simple solutions to improve kitchen efficiency. “The back of house area is the…
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1 October
How can caterers boost employee engagement?
Nearly six out of ten UK employers (59%) are not doing anything at all about workplace wellbeing, or offer only very basic programmes, according to the Deloitte 2018 Global Human Capital Trends survey. The same survey also shows that less than 5% of organisations claim to offer employees a comprehensive…
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Sep- 2018 -26 September
Fuelling productivity – How catering in the workplace is taking centre stage
Getting the best out of your employees incorporates a wide range of factors from ensuring they have the right tools for the job, to making sure they’re happy and healthy when at work. As emphasis shifts to focus on a more holistic approach, food and catering has firmly established itself…
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25 September
Alternatives to plastic food packaging
With the plethora of articles written recently about packaging waste, there is a genuine desire throughout society to both understand the uses of packaging and the best methods of recycling the end of life packaging. For most caterers the greatest concerns will be over the use and recyclability of food…
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24 September
Catering colleges: A lesson in how to fight the fatbergs
While many assume that the focus of catering courses is on cooking, a great deal of attention is also paid to everything that surrounds this core component. From food hygiene to disposing of food and other kitchen waste, it is important for students to learn about more than just how…
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20 September
How to grow your F&B business – your finance options
Financing the growth of your business can be an intimidating area for any food business – concepts, jargon and risk combine to make this a challenging negotiation. There are two key types of funding – debt and equity. Each are different creatures from a legal and practical perspective. In this…
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18 September
Facing up to the skills shortage with apprenticeships
The UK hospitality industry is facing what some experts call a ‘dire skills shortage’. In 2018 alone, up to 375,000 positions need to be filled and in restaurants and bars in particular, there are more than 125,000 roles vacant. To add to this, it’s predicted we will lose one million…
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17 September
Opportunity: Top five social media tips
Social media has had an immense impact on the catering world as a direct follow on from the impact it has had on the wider world and society. Business owners are often afraid of doing social media ‘wrong’ and avoid it or alternatively try to have a presence on every…
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