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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Jan- 2020 -13 January
The future is digital: Why more restaurants are going cash-free
Only one in 10 transactions in the UK will use cash within the next decade. Or at least that’s what ITV’s Cash Free Britain? predicted on an ITV news report just last week. And this prediction is not as bold as it may seem upon first glance. Businesses and customers…
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9 January
Who would have thought skinny jeans could be anyone’s undoing?
It’s not often that the business pages give you a good belly laugh. But today we have the spectacle of Marks & Spencer blaming its poor Christmas trading results partly on an oversupply of skinny jeans for men. Apparently customer surveys revealed that the high street bellwether’s ranges were “too old” the…
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8 January
How will high street restaurants survive dark kitchen disruption?
Shops have already suffered the fate of losing their footfall to clicks on the internet and it seems restaurants are headed the same way. Amidst the plight of the high street for retail, I’ve always thought of restaurants as the real stalwart. Surely you can’t get rid of restaurants from…
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6 January
As long as WW3 does not kick off, 2020 looks set to be a better year
All eyes on are on the rising tensions between the United States and Iran after president Trump ordered the assassination of Iran’s most powerful general, Qassem Suleimani. The oil price has risen, stocks have fallen this morning, and the threat of war almost always depresses global trade flows. But let’s bask in…
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6 January
How the blue planet effect is greening the hospitality industry 2010-2030
At the start of a new decade it seems only fitting to look back on the previous decade and forward to the next. If there is one defining movement of the last ten years, it’s got to be a growing concern for the environment and how we transition to doing…
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Dec- 2019 -16 December
The seasonal game of highs and lows
As the end of 2019 approaches, this is the busiest time of year for many working in catering and hospitality. For us, December and January are the quietest months. But the quieter months are very valuable to us. We use this time to reflect on our successes and failures during…
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13 December
The election is over – time for the Tories to deliver for small businesses
It now looks as though political stasis and all the damage that does to business will be lifted in 2020. Boris Johnson’s victory in the election is the Tories’ strongest since the Thatcher era, and gives him great scope to implement bold policies. At this juncture it’s worth taking a look…
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9 December
5 key trends transforming the foodservice industry – and what that means for food safety
Veganism becomes mainstream – According to the Vegan Society, in 2018, the UK launched more vegan products than any other nation. Between 2014 and 2019 the number of vegans in Great Britain quadrupled to more than 600,000 or 1.16% of the population – and is growing. Preparing vegan dishes clearly…
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Oct- 2019 -21 October
Food businesses urged to embrace Natasha’s law
In two years’ time Natasha’s law will come into effect which means that food businesses will need to include full ingredients labelling on pre-packaged foods for direct sale (PPDS). Ben Gardner, CEO of food safety experts the Navitas Group, argues that businesses should act sooner rather than later to end…
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Sep- 2019 -18 September
Maintaining service levels over the festive period
Festive trading in hospitality can be fraught with difficulties – it’s likely there will be new staff to manage, more covers needed, different menus to roll out and altered table layouts to navigate – not to mention that all of this sits on top of the inevitably increased footfall. The…
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