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.

Oct- 2022 -

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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15 September

The people behind the 16th Century Greyhound on the Test

Since the pub is over 600 years old, could you tell me a little bit about its history and how you intend to carry on its legacy? Lucy Townsend: The clue is in the name, which itself dates back over 200 years; in the 1800s, greyhounds were used to hunt…
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7 September

Pubs and the unsustainable rise in costs

It is estimated that seven in 10 pubs believe they will not survive the rising cost of living and increasing energy bills, according to the Morning Advertiser. A further 8% of pubs said they had an increase in utility costs of more than 500% and 65% had an increase of…
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1 September

Chef Claudio Covino on the intimate environment of The Franklin

How did you get into the industry and what would you say was your first serious position as a chef? I grew up in a family of farmers where we used to cultivate almost everything we needed for our everyday life. I learned to cook what grew from the land…
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1 September

Are seasonal visa’s the answer to the hospitality staffing issue?

To try and raise awareness and tackle some of the issues that many hospitality bosses are facing, a petition was launched by Thiago Luz Togni, a general manager at Temper in Shoreditch, London, calling for the Government to create EU hospitality worker visas. It has reached over 15,000 signatures and…
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Aug- 2022 -

31 August

Why Rekom has expanded its presence into the UK with Proud Mary

Tell me about the history of Rekom. Rekom started in Copenhagen in 2007, a group of individual bars decided to stop competing against each other and decided to come together to create one company. Over the last 25 years it’s grown from just Copenhagen to other parts of Denmark, and…
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22 August

Matsudai: From music to ramen kits to debut restaurant

Tell me the history of Matsudai? I’m not from a catering background, I worked in music and events until autumn 2019. In 2018, I got married, lost my job and moved house all in the space of a week, and it was an overwhelming period. I picked up a lot…
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8 August

The inspiration behind The Long Lane

What inspired the team to open The Long Lane? We had wanted to open a bar before the pandemic on the back of the success and three and a half years trading of our first bar, The Racketeer, in King’s Cross. At times, we were turning away larger bookings and…
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