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- 2019 -8 July
Ways to avoid cross-contamination in your kitchen
The last thing a restaurant owner wants is to risk their customers’ health or that hard-earned consumer trust with an avoidable issue. On a similar wave length, customers don’t want to be affected when they eat out either. Cross-contamination within commercial kitchens is an ever-present risk, but as mentioned, a…
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Jun- 2019 -24 June
Living the dream? Part two
In the first part of this article, I considered the changes in the pub market over the past 20 years and the need for a mutually beneficial partnership between pub owners and publicans rather than the traditional arm’s length landlord and tenant relationship. A successful tenant recognises the changing market…
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20 June
How to boost coffee sales
Whether you’re running a café, hotel, pub or gym, putting together a successful coffee offer is a multi-faceted balancing act which takes careful consideration. There is no magic solution or quick-fire way to suddenly pull thousands of customers through the door, instead it’s a slow grind (excuse the pun) of…
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18 June
How to launch a small catering business on a tight budget
You have a passion for food, have been working in the catering industry for some time, but now want to be your own boss. You have a good business plan, have the licenses you need to get started and you are confident that your new venture will be a success.…
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17 June
Food hygiene – why the right stock rotation strategy is vital
A business’ food hygiene rating is one of the main concerns for diners looking for somewhere to eat out – that’s according to the latest public survey by the Food Standards Agency (FSA)*. Achieving and displaying a good hygiene score is a commercial necessity for a food-serving venue or a…
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14 June
How to minimise energy waste to maximise efficiency in the commercial kitchen
Those in the catering industry should take a sustainably focused view at optimising commercial kitchens in order to reduce the impact on the environment through energy efficient operations. This can be from using equipment that is energy efficient as well as implementing working practices that reduce waste and increase output.…
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10 June
How to get a job in the catering sector
The hospitality industry is more than just simply waiting on tables! There a great number of roles that can appeal to everyone looking for path in the sector, and they all offer a whole host of challenges and opportunities. However, not all of the career paths are obvious though, there…
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7 June
Why small hospitality businesses must protect business critical invoices
Small businesses are the lifeblood of the UK economy. According to the Federation of Small Businesses (FSB), small businesses accounted for 99.3% of all private sector businesses at the start of 2018 and 99.9% were small or medium-sized (SMEs). Total employment in SMEs was 16.3 million, 60% of all private…
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6 June
Rethink your snacks to boost sales at your pub
Crisps and nuts have long been favoured fodder in pubs and bars, but times are changing and customers are now looking for something a little more special to munch on than a bag of peanuts or pork scratchings. Gone are the days when Walkers and KP commanded all the shelf…
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5 June
Living the dream?
I always dreamed of running a pub, greeting the regulars with a smile, a quip and their favourite tipple. After more than 30 years of handling debt recovery work for the licensed trade, I can see that the reality is very different. It is not an easy life. For many,…
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