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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Nov- 2019 -21 November
How to succeed with a plant-based approach
Chris Ince, Chef Director at Atalian Servest, shares his thoughts on how to provide a healthy menu, which lessens the environmental impact but without losing the customers’ favourite dishes. 1 in 8 people now choose to follow a vegetarian or vegan diet. Many are completely happy with this choice and…
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18 November
Food waste leaves a bad taste: how kitchen technology saves thousands of pounds worth of waste
Tackling the huge amounts of food waste generated by the hospitality industry is the topic on everyone’s lips at the moment. The last 12 months in particular have seen a growing awareness within food businesses of all sizes of the impact the staggering 920,000 tonnes of food that’s thrown away…
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15 November
Why food businesses are an enticing prospect for angel investors
While it remains a tough time for dining on the High Street, the seeds of recovery are being planted, thanks to the health of start-ups in the food industry. The UK, led by London, is now one of the leading investment centres for the food and beverage sector. Angel investment…
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Oct- 2019 -21 October
Food businesses urged to embrace Natasha’s law
In two years’ time Natasha’s law will come into effect which means that food businesses will need to include full ingredients labelling on pre-packaged foods for direct sale (PPDS). Ben Gardner, CEO of food safety experts the Navitas Group, argues that businesses should act sooner rather than later to end…
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1 October
Understanding restaurant CVAs and closures
As recently reported by Catering Today, the number of restaurant insolvencies has risen by 25% in the past 12 months. This news came within weeks of 23-site restaurant chain Abokado announcing it was entering into a Company Voluntary Arrangement (CVA) and follows a general trend of high-profile closures throughout the…
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Sep- 2019 -18 September
Maintaining service levels over the festive period
Festive trading in hospitality can be fraught with difficulties – it’s likely there will be new staff to manage, more covers needed, different menus to roll out and altered table layouts to navigate – not to mention that all of this sits on top of the inevitably increased footfall. The…
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13 September
Food safety management systems: much more than a tick in the box for your food hygiene rating
What came first on the road to the five star Food Hygiene Rating? The adherence to food safety and hygiene procedures, pest control and the general cleanliness of the premises and equipment? Or the implementation of a detailed and well-understood food safety management system? There’s a common misconception that an…
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6 September
How the catering industry can reduce costs by being more sustainable
As a thriving industry with revenues of £1.4bn, the UK catering industry is no stranger to ambition. Traditionally, labour management, inventory and ambience were top priorities for the industry due to the importance of preserving product quality and customer loyalty. However, times are changing and sustainability is now joining those…
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2 September
The importance of adopting a CSR strategy for businesses
What is CSR? Typically, when people think of CSR, they often think of and associate the concept with charity. However, it is so much more than that; there are several factors that fall under the umbrella of CSR and can include: human rights, management policies, health and safety, environmental policies,…
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Aug- 2019 -30 August
Making the most of your venue
Opening a food outlet, regardless of whether it’s a fine dining restaurant or a sandwich bar brings with it a whole host of considerations. It’s not that long ago when, once you’d secured your premises, decorated it, sorted the kitchen and decided on the menu you were pretty much good…
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