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.

Aug- 2022 -

4 August

Q&A: The new face of F&B at Liverpool Radisson Red

How long have you been in the hospitality industry and what inspired you to pursue a career in it? I have worked in hospitality for 15 years, in that time working my way up from glass collector to general manager. I’m a people person and a massive fan of food,…
Read More »
3 August

How the Hospitality Industry can combat the insolvency crisis

After a report from UHY Hacker Young showed that UK restaurant insolvencies have jumped 64% from 856 in 2020/21 to 1,406, Kate Nicholls, CEO of UK Hospitality, warns that “it’s quite clear that this is just the tip of the iceberg”. The past quarter represented the largest number of restaurant…
Read More »
2 August

Q&A: Follow Leisure: The District takeover

Can you tell me a bit about the history of Follow Leisure? We are a multi-venue hospitality operator with a portfolio of 10 brands comprising some of Northern Ireland’s most loved casual eateries. Many of our customer base dine with us seven days a week across multiple brands. Behind the…
Read More »
Jul- 2022 -

27 July

Catering industry prepares to visit the Casual Dining show this September

Casual Dining – the only UK trade show dedicated to the casual dining sector is returning to ExCeL London on 16-17 September. The industry show for the hospitality sector will once again co-locate with sister shows lunch! – the definitive event for cafés, coffee shops and food-to-go and Commercial Kitchen…
Read More »
25 July

The Golf Fang takeover

What inspired the launch of the Ghetto Golf and Golf Fang brands? Dan, our co-founder, and I came from a traditional food and beverage background. In 2015, having worked in the industry for a collective 30 plus years, we noticed that the industry was beginning to change. Guests wanted experiences…
Read More »
Jun- 2022 -

20 June

Behind the doors of The Residency Notting Hill

What is your history in the business? I grew up with my family working in some of the best restaurants in London and Portugal. My father and uncles were chefs and managers, so I’ve been immersed in the industry for as long as I can remember; the passion runs in…
Read More »
May- 2022 -

11 May

SushiDog: the new face of grab and go sushi

What is the history and concept of SushiDog? SushiDog was launched by myself and childhood friend Nick. We felt that there was quite a large gap between the freshness of restaurant quality sushi and fast casual sushi, so we set out to create a brand and concept that delivered on…
Read More »
3 May

5 Simple Tips to Keep Your Restaurant Staff Motivated

Your teammate is sick on a busy Friday night, every single customer orders the fish option, or there’s a massive van parked across the customer parking slots. It’s impossible to predict everything that can go wrong in our industry. And at times, this constant battle can be demotivating and demoralising.…
Read More »
Apr- 2022 -

26 April

Behind the doors of Neyba’s £15m investment plans

What is the history of the business? We set up the business formally just over a year ago, but it’s been a couple of years in the making. Misha and I have worked together for the past five years on Burger and Lobster and growing the brand globally. What inspired…
Read More »
21 April

Natasha’s Law leads to ‘staggering increase’ in Allergen Awareness training

The numbers of hospitality professionals undertaking allergen awareness courses has increased by more than 1,200 per cent in the six months since Natasha’s Law was introduced. According to data from Tayl, the easy-to-use learning management software provider, completion rates for training specific to allergen awareness has increased 13-fold since October…
Read More »