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.

  • Sep- 2018 -
    13 September
    Using platforms to boost your restaurant sales

    Using platforms to boost your restaurant sales

    Using the right platforms can considerably increase your restaurant’s brand reach as well as boosting your profits. However they do need regular management to maximise revenues. In my restaurant, Firebrand Pizza we use a number of companies: Deliveroo We did try UberEats when we opened two years ago, but it…

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  • 7 September
    How better internal communications can improve customer experience

    How better internal communications can improve customer experience

    According to the Deloitte 2018 Global Human Capital Trends survey, 72% of UK HR and business leaders have already seen the benefit from using digitally-connected workplace tools. However, the same report reveals that only 11% of organisations are actively identifying emerging communications channels. Employee communications are important for the catering…

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  • 5 September
    Taking a proposition from ‘meh’ to ‘yeah’

    Taking a proposition from ‘meh’ to ‘yeah’

    During the reign of casual dining brands, reliability, know-what-you’re-getting and crowd-pleasing cuisine kept the average consumer happy. Branded Italian concepts were as ubiquitous as they were successful. Being ‘okay’ was genuinely good enough; Pragma worked with F&B clients achieving mostly seven or eight out of 10 as an advocacy score,…

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  • 3 September
    Plastic packaging in the environment

    Plastic packaging in the environment

    Concerns with regard to the disposal of packaging waste together with a growing awareness of the volume of untreated waste have created a great deal of public debate and media attention. Without doubt, the packaging industry has been slow to respond to a problem that was highlighted by activists years…

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  • Aug- 2018 -
    31 August
    What is the hospitality sector doing to deal with waste?

    What is the hospitality sector doing to deal with waste?

    There has been a rising awareness in the amount of food that is wasted across the world, and most customers are unhappy to see such behaviour. With the responsibility of reducing food waste spotlighted on the hospitality sector in particular, it’s crucial that hotels and restaurants manage their food waste…

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  • 30 August
    How to prepare for seasonal demand

    How to prepare for seasonal demand

    In the food service industry, proper planning is imperative, and the old adage ‘fail to prepare, prepare to fail’ really rings true. By now, efforts to plan ahead for the upcoming post-summer and run-up-to-Christmas increase in demand should be well under way. Anticipating the seasonal change well in advance and…

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  • 29 August
    Employee engagement

    Employee engagement

    Employee engagement is defined on Forbes as “the emotional commitment the employee has to the organisation and its goals.” Employee engagement is integral to running a business; if your staff have a high level of employee engagement you are going to have a strong work force. Many say that employee…

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  • 28 August
    How to successfully manage virtual teams in the catering industry

    How to successfully manage virtual teams in the catering industry

    Today the catering industry employs over 2.3 million people, and this figure is predicted to rise by 2.5% by the end of 2019, according to data from IBISWorld. What’s more, by 2020 half of the UK workforce will work remotely according to estimates. In the catering industry this includes roles…

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  • 17 August
    Raising the bar – an innovative way to meet demand for more flavours

    Raising the bar – an innovative way to meet demand for more flavours

    The casual dining crunch has hit restaurants hard this year. A recent report from market insights company MCA shows growth in eating out is at its lowest level in five years. This is causing some restaurant chains to either restructure to stay afloat or call in the administrators. In contrast,…

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  • 14 August
    Opportunity: Create the ultimate landing page

    Opportunity: Create the ultimate landing page

    As the first online impression of your business, your company’s landing page is equally as important as giving customers a warm welcome as they enter your presentable premises. Fat Media, a specialist in digital marketing for the hospitality and catering sector, explains how you can make the most of your…

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