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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Mar- 2022 -30 March
Sunak’s Spring Statement: What it means
“Businesses are going to be incredibly challenged to sustain themselves, having just begun some recovery after Covid,” reveals Lionel Benjamin, co-founder of AGO Hotels. The hospitality industry was already “decimated” by the Covid-19 pandemic and now, following Sunak’s announcement, the sector is being further burdened with VAT rates going back…
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29 March
The need to do more: hospitality rallies in aid of Ukrainian refugees
The United Nations disclosed that more than three million people have fled Ukraine in search of safety with “most” residing in neighbouring EU countries. Nearly two million Ukrainians have settled in Poland and the EU has granted those fleeing the war a “blanket-right” to stay and work throughout the 27…
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21 March
Crazy Pedro’s: the late night pizza party expansion
What is the history of Crazy Pedro’s? Crazy Pedro’s was born just over seven years ago by myself and co-founders, Ross Mackenzie and Lyndon Higginson. Our first venue opened in November 2014 on Bridge Street in Manchester. Mackenzie, Higginson and I wanted to bring something different to the city and…
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15 March
The Cocktail Club: a playground for adults
What is the history of the Cocktail Club? Wilkinson: The London Cocktail Club concept was initially conceived by John James ‘JJ’ Goodman and James Hopkins. JJ was the winner of the World’s Best Bartender award at the Cocktail World Cup in 2008 and, along with Hopkins, aimed to create a…
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Feb- 2022 -28 February
Deliveroo reveals pandemic impact on UK ordering habits
More than 8 out of 10 UK customers report ordering deliveries with the same or higher frequency than a year ago – despite the lifting of lockdown restrictions Nutrition and environmental concerns increasingly driving decisions around food – with 60% of UK customers wanting to control what they eat, and…
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25 February
Pay increases: A balancing act
“While the pandemic has impacted all industries, few have had to overcome ‘harder’ or ‘more numerous blows’ than the hospitality sector,” as evident from Peckwater Brands latest research. Whilst many challenges continue to hinder the industry today – it has decided to award “record” pay rises in a bid to…
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23 February
A new venture: A restaurant opening from a Chef’s perspective
A restaurant opening always comes with some risk. Just as new venues open, another one shuts, with the secret behind success stories often allusive. One success story is Chotto Matte, a Japanese-Peruvian fusion restaurant, which opened in 2013 in Soho. It has since grown to span several continents, with venues…
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16 February
The importance of sourcing an ethical rating specialist
Why is it important for hospitality firms to mitigate costs as much as possible? Controlling overheads and costs is always a key part of building a successful, viable business. After two years of disrupted trade due to the pandemic and with rising inflation hitting every area from energy to staffing,…
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14 February
The Butcher: the UK’s new face of burger joints
What is the history of The Butcher? The Butcher was founded in 2012 in Amsterdam after a long process of development. I was trying to create the ultimate burger for The Butcher – a very honest burger that’s a great value for money. We have five or six sites in…
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7 February
A new direction for sustainability
Founded in 1992 as the International Hotels Environment Initiative (IHEI), The now re-named Sustainable Hospitality Alliance has grown to encompass fifteen world-leading hospitality companies, including Hilton, Deutsche Hospitality and Hyatt. It’s members make up 30% of the global hotel industry by rooms, with a combined reach of over 35,000 properties…
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