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.

Mar- 2020 -

9 March

How to adjust your business to the new immigration policy

Last month the government announced a new immigration policy that provoked a big reaction from our industry. The impact of restricting so-called “lower-skilled” workers from the EU and elsewhere overseas means many businesses are warning of staff shortages. The government’s terminology is dangerous, not to mention patronising, for a large…
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Feb- 2020 -

28 February

Creating a sustainable journey from field to fork

For many, sustainability, plastic reduction and the journey of fresh produce from field to fork, are areas that spark questions. With increased pressure on chefs, licensees and caterers to reduce the amount of plastic in the supply chain and cut down on food waste, it is important to consider what…
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27 February

Pros and cons of setting up a BBQ catering business

BBQ catering is everywhere these days. From small family gatherings to international corporate events, summer weddings to large festivals, everyone loves freshly grilled food al fresco. Catering companies are responding by wowing potential customers with an array of innovative, customisable menus that range from simple hand held barbecues to fully…
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4 February

Opening a new business: How to avoid the pitfalls

A new year brings new opportunities and for many businesses the attention turns to taking the next step or making a fresh start with a new business idea. It may be a necessary next step for a business to bring its popular products to a new area or for an…
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Jan- 2020 -

22 January

The 2020 trends that caterers should add to their menus

The annual trends survey conducted among New Covent Garden Market’s traders has predicted that 2020 will see flavoursome fruits, a focus on British and a new wave of meat alternatives become diners most sought after requests on menus across the country. According to Stan Gulas at market wholesaler Oui Chef,…
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2 January

Catering for the new year health-kick

For many, January marks one thing: a fresh start. The bottle-filled recycle bins are emptied, the mince pies have all been eaten and the health-kick is in full swing. As part of a new and healthier lifestyle, increasing numbers of people are choosing to start the year by cutting down…
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Dec- 2019 -

16 December

The seasonal game of highs and lows

As the end of 2019 approaches, this is the busiest time of year for many working in catering and hospitality. For us, December and January are the quietest months. But the quieter months are very valuable to us. We use this time to reflect on our successes and failures during…
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12 December

Cheers to that: Five drink trends you need to know about in 2020

As we raise our glasses to a new decade, it is a good time to take stock and consider the huge shift in consumer attitude which has heavily influenced the drinks market and will continue to into the 2020’s. For 2020 and beyond the “tinny” is set to continue to…
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4 December

Traceability: The rise of the conscious consumer

In today’s age, consumers are now looking to extend their consideration for the world beyond their own households and are adopting small changes in behaviour. The rise in the number of dedicated food-related campaigns such as British Food Fortnight and Seafood Week highlights the need for companies to support products…
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2 December

The importance of supporting young people in the catering industry

Entering the world of work can seem daunting for young people, but for businesses, providing first-time encounters for them in the workplace has become progressively more important. Given today’s economic climate, the gap in skills shortages is currently affecting businesses in several industries across the country – and more young…
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