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.

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…
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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…
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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…
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2 April

Dividing the regulars: controversial pub policies

Many regular customers in local pubs may feel that any newly introduced policies are unnecessary to them, and it can impact whether they choose to spend time there. From the introduction of E-cigarettes to dogs on the premises, we take a look at the top pub policies that have split…
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1 April

Business interior spring/summer trends for 2019

The spring/summer season is fast approaching us; the weather is getting warmer, the evenings are becoming lighter and the sun is shining brighter. This means it’s now time put away the heavier throws and textured pillows and think about creating a more summery feel for hospitality and work spaces. There…
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Mar- 2019 -

21 March

New in town: EartH Kitchen

What is the aim of the restaurant? EartH Kitchen is a new restaurant set up in an art décor former cinema, with a large all-day dining space, we’re offering breakfast, lunch and dinner. It’s a light and contemporary space we’ve got here. I’ve placed a strong emphasis on provenance and…
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20 March

Mental health: Hospitality’s next big challenge

It’s no secret that a career in hospitality comes with its stresses: when your establishment is responsible for people’s enjoyment and something goes wrong, it can feel overwhelming. Long hours and increased alcohol consumption do not help anyone dealing with stress, and both have been blamed for the number of…
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18 March

The rise of private dining

Tom Gore, food director at award-winning City of London events venue The Brewery and The Grubstreet Author discusses the rise in private dining, how companies are blending business and pleasure with a little foodie inspiration and why this form of breaking bread is so popular with millennials. Private dining as…
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15 March

The growth of veganism in the UK

Over the past five years, the UK has seen a steady rise in the number of people eating an all-vegan diet. According to a recent study, over three million of us have made the switch to plant-based diets, swapping out meat, dairy and animal products in favour of vegan alternatives.…
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13 March

The history of the British afternoon tea

Although it may seem as though the good old British afternoon tea has always been around, that’s not actually the case – it really only dates back to 1840. But let’s start at the beginning with the tea itself, rather than the little sandwiches and cakes that go with it…
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