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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Jul- 2018 -17 July
How to engage your employees with a digital workplace
The need for frontline workers to be part of a wider organisational community and company culture has been found to be increasingly important. But how do you navigate internal communication and employee engagement challenges when your workforce is separated by location, time, and role? Cristian Grossmann, CEO of Beekeeper, looks…
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16 July
Creating the ultimate cocktail bar
In an era of Instagram and high-flying social media posts, cocktail bars have pushed their way to the forefront of the hospitality scene, offering consumers sparkling decadence, unrivalled sophistication and quirky experiences. They can distinguish the best hotels and restaurants from the downright ordinary and offer a luxurious outing that…
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12 July
Gaining industry recognition and winning awards
In an industry brimming with creative and hard-working people, and in a market where consumers are often spoilt for choice, standing out from the crowd can be a challenge. While there are of course countless ways to achieve a point of difference, winning or being shortlisted for an industry award…
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10 July
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 scaling and some major players such as Eat and Jamie’s reigning in expansion plans, the food and drink M&A market remains robust. There’s undoubtedly opportunities for a well prepared seller. Here’s how…
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5 July
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 meat-free diet, so does demand for a varied offering on menus across the country, making it more important than ever for operators to stand out from the crowd. Beacon, purchasing company, offers advice for vegetarian and…
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5 July
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 one-off. Hot weather and the build-up to the World Cup lifted demand for food and beer just as carbon dioxide gas ran into short supply, providing a perfect storm for pubs and food retailers.…
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Jun- 2018 -28 June
Reducing packaging waste in the professional kitchen
In today’s environmentally conscious world, waste in the professional kitchen has both financial and reputational consequences. With thoughtful planning it is possible to both reduce the costs of dealing with waste packaging and provide an awareness of the environmental impact of your kitchen. The first consideration should be to prevent…
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22 June
Sanitary disposal in catering venues
We recently conducted a nationwide survey into the sanitary disposal habits of women and it revealed some shocking results about how many non-biodegradable products are being flushed down British sewers. Some 39% of those who answered our survey admitted to flushing either a sanitary towel, panty liner or tampon down…
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20 June
Tips, gratuities and tax – what you need to know
The famous opening scene of Tarantino’s classic film Reservoir Dogs focuses on three characters in a diner debating the topic of tipping in restaurants, and whether their waitress warranted hers. Whilst one character says he doesn’t believe in tipping at all, they all agree that taxing tips just doesn’t seem…
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14 June
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 the health and wellbeing of their teams are catered for? Earlier this year Unite, the country’s biggest union, conducted a survey of professional chefs in London, and the impact upon them of their working conditions. Almost…
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