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.

Feb- 2021 -

10 February

David Berkley QC: Interruption and insurance in the age of Covid

As we emerge from one of the most tumultuous periods in living memory, it perhaps comes as little surprise that insurance has been thrust into the spotlight. The unprecedented impact of the pandemic has brought a renewed focus to the issue of business security and, more specifically, business interruption coverage. …
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8 February

How Britain’s top fast food chains coped during Covid

It has been a rough year for the hospitality industry. According to the CCA’s ‘Market Recovery Monitor’ for 2020, almost 10,000 licensed premises – including pubs, clubs and restaurants – closed permanently as a result of its impact and the continuous wave of lockdowns. This represents a net decline of…
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Jan- 2021 -

18 January

The idea behind: Plant Hustlers

They say when entering the world of business the only thing to expect is the unexpected. Aaron Bryans, the owner of Plant Hustlers, a vegan restaurant in Bournemouth knows this all too well. With just a year of trading under his belt before the pandemic hit the North London native…
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15 January

Q&A with Larkin Cen

Where did your passion for food come from? I grew up like many British-born Chinese kids, in a Chinese takeaway which is where I developed my love for Chinese food. We came from very modest beginnings yet we used to eat like kings, because there was a great passion with…
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11 January

Q&A with Brad Nobbs

How has the business adapted to Covid-19? We actually started off mainly focused on nightlife and late night events. We only really started diversifying into the hospitality industry because of the pandemic. We originally provided a range of different services to clubs, bars and late night events that were essentially…
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Dec- 2020 -

22 December

Reflecting on 2020 as a restaurant owner

I am preparing for the new year with a sense of weariness and exhaustion. 2020 has, to say the least, had its moments of worry, pain, emotion, and tears for the country and certainly most of us in hospitality. ‘Unprecedented’ is now a hackneyed phrase and that perhaps that speaks…
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8 December

Three steps to getting your business ready for Natasha’s Law

From October 2021, all food businesses in the UK selling pre-packed for direct sale food products (PPDS), will be required to clearly label all ingredients and allergens for the benefit of consumers. Food nutrition and labelling experts, Nutritics, have partnered with experts from Manchester Metropolitan University, EuroFIR and the Quadram…
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Nov- 2020 -

24 November

The four post-lockdown personas – and how to cater to each one

If the UK hospitality sector has demonstrated any collective characteristic during this turbulent year, it is resilience. In responding to new restrictions while adapting to ever-changing government guidelines, operators across the country have demonstrated their ability to accommodate guests and create exceptional hospitality experiences, despite the challenges of a pandemic.…
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18 November

Keep your staff motivated and inspired through lockdown 2.0

The hospitality industry has faced some of its toughest challenges amid the pandemic. With a second lockdown in England, operators are once again forced to either close their doors or revert to a takeaway only option at what is typically one of their busiest times of the year. Despite a…
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13 November

How Covid-19 has changed the progression of FoodTech

No industry has escaped the wrath of COVID-19, but the hospitality sector has arguably faced the brunt of the virus’ shockwaves. If we are to focus on the silver lining, however, it is that cafés, bars and restaurants alike have been able to demonstrate their remarkable ingenuity as they…
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