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- 2019 -1 August
How to protect your restaurant business from employee fraud
Employee fraud is an issue that can affect any business, but due to the transient nature of hospitality sector workforce, it is a problem that many restaurant operators experience. According to Action Fraud, between 2017 and 2018, UK businesses reported losses of £88m due to employee fraud. In order to…
Read More » -
Jul- 2019 -2 July
Catering for all appetites
Fish and chips has been a part of British tradition for as long as I can remember; it was one of the only foods not subject to rationing during the Second World War so it should come as no surprise that it was once regarded as the nation’s favourite takeaway.…
Read More » -
Jun- 2019 -27 June
Seven quirky catering ideas for corporate events
Whether it’s an egg benedict or egg royal served with an avo-shake to wash is down, power breakfasts are way to go. The days of the Del Trotter stereotypical businessman man are long gone. The fictional Only Fools and Horses character describe himself as “yuppie”, indulging in a combination of…
Read More » -
26 June
Italian restaurants are going regional
When I talk about Italian food and its origin, I find very difficult to define it, as Italian cuisine itself doesn’t exist. The proper definition is Italian Regional cuisine. The differences in Italian cooking show through in the distinctions between the North and the South. Each region still carries their…
Read More » -
11 June
How the next generation is transforming food and drink
The hospitality and event sector has to transform its thinking about food and beverage (F&B) to adapt to the way the latest generation fit eating and drinking into their lives. For baby boomers and before, the time and place for eating was fixed into the defined framework of the traditional…
Read More » -
May- 2019 -8 May
New in town: The Soak
What is the aim of the restaurant? We wanted to come up with a concept that was unique to the area of Victoria. I believe steeping and preserving are the best ways to develop deep, bold and strong flavours, whether it be with meats or vegetables or preparing fruit for…
Read More » -
8 May
CHEF PROFILE: Adam Byatt
Adam Byatt is a renowned chef, restaurateur, and food writer. He began his culinary career aged 16 at the five-star Claridge’s Hotel in London. He went on to join Phil Howard at his prestigious restaurant, The Square, before being appointed sous chef as the restaurant received its second Michelin star.…
Read More » -
Apr- 2019 -18 April
Taking a stance on sustainability
Sustainability is something that all industries need to pay attention to if we are to reduce our negative impact on the environment. One of the main aspects around sustainability concerns how we use energy and the resulting carbon emissions from its consumption — all of which can deplete our natural…
Read More » -
17 April
Can the cup affect the taste of coffee?
Rob Ward, one of La Cimbali’s coffee specialists says that numerous studies have proven that the colour and shape of a coffee cup affects the taste of the beverage inside. Ward gives the example of an experiment where when subjects were blindfolded only one in five could tell whether the…
Read More » -
11 April
Recruitment in the catering industry
When asked in a recent survey, only one third of employees from the catering industry said that they chose their job based on having a passion for food. But, what makes this industry an attractive one to work in and what is recruitment currently like in the sector? Is there…
Read More »
