Features
The latest exclusive features, 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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May- 2023 -16 May
Return of the MAC: Should hospitality be on the Shortage Occupation List?
The hospitality sector accounts for a significant 7% of the UK workforce and comparing the most recent three-month period up until January this year with the immediate pre-pandemic period (Jan-Mar 2020), vacancies in the sector are 72% higher. This compares to an increase of 42% in the overall economy. The…
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15 May
Towards an alcohol-free future: how will caterers accommodate it?
Do you think people are starting to prefer mocktails instead of cocktails? The low and no alcohol lifestyle is having a meteoric spike in popularity recently. As consumers become more health-focused and are facing cost of living pressures, the ability to enjoy cocktails throughout the day and evening without the…
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12 May
Why customer loyalty can be your inflation crisis lifeline
Can you tell us about your experience in customer loyalty and your role at Antavo? I’m the chief strategy officer and one of the co-founders of Antavo, the enterprise loyalty programme management software. I started thinking about Antavo’s business plan more than 12 years ago. Eventually, the company was founded…
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11 May
How can hospitality ensure inclusivity towards the LGBTQ+ community?
An LGBTQ+ celebration is likely coming to a venue near you this month (May) as hundreds of venues sign up for Pub Pride, an Ask for Clive campaign celebrating the LGBTQ+ community in LGBTQ+ inclusive venues ahead of Pride season. Previously Pub Pride has involved live music, drag shows, karaoke,…
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9 May
The next generation of British Asian cuisine
What made you want to set up My Lahore Chef Academy? So the reason behind it was when I studied in Bradford college. I did catering hospitality level one, level two, level three at that time, we had My Lahore already going on but it’s a very different method or…
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3 May
The ‘Market Place’ of Ideas: Reinventing the dining experience
“I think the way the industry is going and where people see casual dining, is completely changing. The fact is now you can go out with a group of friends, and all have the same experience of being somewhere but all have a completely different food and drink experience. I…
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Apr- 2023 -28 April
Fast, fresh talent: 7 tips for sourcing hospitality talent at the last minute
Businesses always aim to get their staffing right. But in catering and hospitality things can be very unpredictable: there are times when restaurants, pubs and bars need to pull in last minute staff. The upcoming Coronation of King Charles III – and the four-day bank holiday around it – will…
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26 April
The Shaftesbury Theatre’s foray into meetings and events
Can you tell us about your career leading up to your time at the Shaftesbury Theatre? I started in the events industry back in 2013, working for a London-based staffing agency that was looking for waiters and bar staff for various venues. I signed up to support my studies while…
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24 April
Stop the waste: how Stanwell House cuts down on its waste
“We’re very keen on making the project famous, because we feel that it’s important that we kind of do as much for the environment as we can,” says Chris Wheeldon head chef at Stanwell House. Food waste is an issue that is becoming increasingly publicised in the food industry. About…
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19 April
Piazza Italiana, a ‘breathtakingly beautiful’ restaurant
Can you tell me about your career in the run-up to your time at Piazza Italiana? I was born in Riga, Latvia, and I have had a love for cooking and restaurants since childhood. I was first inspired by watching my family prepare wholesome, delicious meals using high quality produce…
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