Trending now
Restaurant groups partner to launch Sustainable Chicken Forum

Restaurant groups partner to launch Sustainable Chicken Forum

Friday, 20 February 2026, 13:57
2 min read
Hospitality sales flatline in January as festive spending subsides

Hospitality sales flatline in January as festive spending subsides

Friday, 20 February 2026, 13:20
2 min read
Trending now
Restaurant groups partner to launch Sustainable Chicken Forum

Restaurant groups partner to launch Sustainable Chicken Forum

Friday, 20 February 2026, 13:57
2 min read
Hospitality sales flatline in January as festive spending subsides

Hospitality sales flatline in January as festive spending subsides

Friday, 20 February 2026, 13:20
2 min read
Trending now
Restaurant groups partner to launch Sustainable Chicken Forum

Restaurant groups partner to launch Sustainable Chicken Forum

Friday, 20 February 2026, 13:57
2 min read
Hospitality sales flatline in January as festive spending subsides

Hospitality sales flatline in January as festive spending subsides

Friday, 20 February 2026, 13:20
2 min read
Popular now
Restaurant groups partner to launch Sustainable Chicken Forum

Restaurant groups partner to launch Sustainable Chicken Forum

Friday, 20 February 2026, 13:57
2 min read
Hospitality sales flatline in January as festive spending subsides

Hospitality sales flatline in January as festive spending subsides

Friday, 20 February 2026, 13:20
2 min read
Professor Green to launch Glasgow fast-food restaurant

Professor Green to launch Glasgow fast-food restaurant

Friday, 20 February 2026, 12:02
2 min read
Topic Hub

Advice

The Advice section on Catering Today provides practical guidance and expert insight for professionals across the UK hospitality industry. Covering restaurants, pubs, quick service chains, and catering firms, this section delivers actionable tips on operations, compliance, HR, finance, technology, and sustainability. From navigating new legislation to improving profitability and customer experience, Catering Today’s advice features contributions from consultants, industry bodies, and experienced operators to help hospitality businesses make informed, strategic decisions.

Advice

The Advice section on Catering Today provides practical guidance and expert insight for professionals across the UK hospitality industry. Covering restaurants, pubs, quick service chains, and catering firms, this section delivers actionable tips on operations, compliance, HR, finance, technology, and sustainability. From navigating new legislation to improving profitability and customer experience, Catering Today’s advice features contributions from consultants, industry bodies, and experienced operators to help hospitality businesses make informed, strategic decisions.

How to train chefs to think sustainably

How to train chefs to think sustainably

Sustainability is no longer a peripheral issue in gastronomy. It has become a prerequisite for credibility and responsibility.
Corina Duma
Thursday, 5 February 2026, 17:51
4 min read
Hospitality and Catering Advice

How to engage your employees with a digital workplace

The need for frontline workers to be part of a wider organisational community and company…
Tuesday, 17 July 2018, 11:41
4 min read
Creating the ultimate cocktail bar

Creating the ultimate cocktail bar

In an era of Instagram and high-flying social media posts, cocktail bars have pushed their…
Monday, 16 July 2018, 9:40
3 min read
Gaining industry recognition and winning awards

Gaining industry recognition and winning awards

In an industry brimming with creative and hard-working people, and in a market where…
Thursday, 12 July 2018, 8:58
3 min read
Hospitality and Catering Advice

Managing an exit from your F&B business

2018 has been a busy year for deals in the UK’s F&B market. Against a backdrop of brands…
Tuesday, 10 July 2018, 13:22
4 min read
Simple additions to refresh menus and satisfy the vegetarian market

Simple additions to refresh menus and satisfy the vegetarian market

As the number of vegetarians continues to rise, with 1.14 million Brits following a…
Thursday, 5 July 2018, 11:17
3 min read
Don’t lose your head; surviving supply shortages

Don’t lose your head; surviving supply shortages

It’s not often that brands are faced with supply shortages, but this summer is already a…
Thursday, 5 July 2018, 8:17
4 min read
Reducing packaging waste in the professional kitchen

Reducing packaging waste in the professional kitchen

In today’s environmentally conscious world, waste in the professional kitchen has both…
Thursday, 28 June 2018, 11:22
3 min read
Sanitary disposal in catering venues

Sanitary disposal in catering venues

We recently conducted a nationwide survey into the sanitary disposal habits of women and it…
Friday, 22 June 2018, 10:57
3 min read
Tips, gratuities and tax – what you need to know

Tips, gratuities and tax – what you need to know

The famous opening scene of Tarantino’s classic film Reservoir Dogs focuses on three…
Wednesday, 20 June 2018, 15:31
3 min read
How can you ‘cater’ for the health and wellbeing of your staff

How can you ‘cater’ for the health and wellbeing of your staff

The catering sector is synonymous with long and unsociable hours. How can employers ensure…
Thursday, 14 June 2018, 9:34
4 min read
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