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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Jul- 2021 -14 July
Becoming a scalable business through successful crowdfunding
It’s one thing to identify a growing market, establish an innovative route into the sector, and reach a point of scalability, but to continually grow a startup is another ballgame completely. Crowdfunding can provide the path needed to beat that game, but also the opportunity to score an unfortunate own…
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5 July
Are apps the answer to tackling food waste in the hospitality industry?
‘Magic bags’ from the surplus food app ‘Too Good To Go’ have become something of a viral sensation across social media channels such as TikTok over the past couple of months. The 30 second videos of savvy consumers bragging about the dozens of baked goods they scored from Greggs or…
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May- 2021 -21 May
Ensure your guests remain charged
It is nearing summer 2021 and we can see how industries have been impacted by the world events so far. Out of these testing times new ideas have been emerging especially when it comes to waves of digital innovation. As the hospitality industry is on the pathway to a full…
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Apr- 2021 -27 April
Luxury dining in the wake of a pandemic
The taste of widely delicious food, a hypnotising tinkle of jazz piano and the reassuring pop of a bottle of the finest red – the luxury dining experience seems, for many of us, a distant memory. However, with vaccine production and distribution well and truly underway, this indulgent practice might…
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26 April
Restaurant Collective issues call to arms to champion, support and save the nation’s independent restaurants
The restaurant sector has been one of the very hardest hit by the Covid-19 pandemic. Industry data shows that there are around 3,000 fewer restaurants than there were in March 2020 – which is the equivalent of eight closures every day. Since the start of this year, the trend has…
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26 April
Refugee to rising restaurant star
“I arrived in England on the back of a lorry,” says Sohail Ahmad as he reflects on his journey to the UK. His delivery may come across as blunt, but this is the best way the upcoming restaurateur and boxer can describe an experience that many adults would be unable…
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26 April
Vish and chips does not spell an end to British culinary heritage
Popular culture is often led by narratives that a generation or population is exposed to en mass, with the mass media playing a crucial role in recent times. Whether it is David Attenborough cautioning of irreversible changes to the Earth’s environment on a primetime BBC slot, or a damning exposé…
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19 April
Gourmet on-demand: The expanding delivery app market
Before the pandemic struck, businesses were lurching towards a new on-demand world, with rising apps making all manner of services available at the click-of-a-button. This was undoubtedly accelerated by Covid-19, as people sheltered at home and businesses looked for ways to adapt and continue to function despite the confines of…
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9 April
An al fresco reopening is a tail of two fortunes
The time is nearing for Boris Johnson’s roadmap to recovery to finally facilitate the reopening of the hospitality industry, with outdoor venues once again allowed to return to trading on 12 April. The easing of restrictions is without doubt greatly anticipated by all involved, but does the four-staged strategy perpetuate…
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Mar- 2021 -30 March
How does Jollibee hope to win over the UK fast-food market?
With over 1,000 McDonald’s and 900 KFC sites across Britain, any newcomer to the nation’s fast-food sector has a difficult task convincing hungry consumers, who are craving a quick and reliable fix to enter its premises. For Jollibee – a Filipino-originated fried chicken chain, headed by billionaire businessman Tony Tan…
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