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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Dec- 2022 -1 December
The Grand, York, on hosting the Delifresh young chef competition
Can you tell us a little bit about what it was like to host the competition and what sort of preparations the venue had to make? Ahmed Abdalla: The conference itself was pretty straightforward. We met with Delifresh a few times, me and my events team, prior to the actual…
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Nov- 2022 -15 November
The viability of the roadside dining market
Roadside dining had its heyday some 50 years ago and when Little Chef, one of Britain’s most iconic and successful diner chains became defunct in 2018, it seemed like the extinction of the UK’s tenuous motor dining culture was finally complete. Four years on, and the nationwide operator Loungers of…
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10 November
Andy Lambert: ‘the perfect local restaurant’
Can you tell us a little bit about your career leading up to becoming head chef at the Bistro Union? I’ve been cooking professionally since I was 21, but if you’d asked me what I wanted to be when I was a young boy, I’d have said a chef. I…
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1 November
Operations behind Lusin, Mayfair’s first Armenian restaurant
Can you tell me about your career and how you came to be director of operations at Lusin Mayfair? I started hospitality management back in Lebanon, my home country, and I continued my master’s degree in the same field. At the same time I was working in restaurants, starting from…
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Oct- 2022 -25 October
In conversation with the co-MD of Heavenly Desserts
Can you tell me about your career and how you came to be managing director at Heavenly Desserts? When I left school at 16, I went to college and then went on to university, but decided that the academic route wasn’t for me. I was always somebody who enjoyed working,…
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12 October
Why do casual dining sites thrive in economic uncertainties?
“Quick service restaurant companies like us often do well during periods of recession and economic uncertainty,” says Richard Morris, chief executive officer of Tortilla, “as consumers tend to turn to good value-for-money products and brands that they can trust during such times.” In fact, more people are purchasing takeaway or…
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11 October
In conversation with the executive chef of Steak and Company
Can you tell us a little bit about your background as a chef? I was classically trained as a chef. I started as a pastry chef in Poland before going on to travel around the world. I was in the United States for five years and that’s when I got…
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5 October
Is the UK pub and bar market on track for £8bn growth in 2022?
“There’s a plethora of difficult situations for pubs at the moment; penetration is down and spending is relatively flat,” says Katie Prowse, senior insight manager at Lumina Intelligence. “Consumers are also limiting their out-of-home visits, which is having an impact on pubs, on top of cost increases.” Despite macroeconomic challenges…
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Sep- 2022 -29 September
Building a people-centric culture with the help of HR
Can you tell us a little bit about your role as head of people and what your career has been like so far? I’ve been working in HR for well over 10 years now and I like to believe that I support companies for their people by demonstrating how the…
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20 September
The chef behind Canary Wharf’s own French Riviera superyacht
Can you tell us about your background and what inspired you to become a chef? I remember when I was about 19 during my second year of uni I got my first cheffing job to help pay my way through university, but as soon as I walked into the kitchen,…
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