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- 2025 -

8 April

How technology can revolutionise catering events

Technology is changing the way we live our lives. It has changed how we communicate, learn new things, travel, enjoy entertainment and work. Now, the way we take part in catering events is changing. Catering Technology in the Events Industry Catering technology has revolutionised the industry, from event planning and…
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7 April

Harder to hire, even tougher to keep: hospitality’s retention crunch

The hospitality sector stands at a crossroads, with financial pressures mounting and workforce satisfaction waning. A new survey from Hospitality Jobs UK and KAM Insights, in partnership with the Access Group, paints a stark picture: nearly half (46%) of hospitality employees now earn under £30k, up from 37% in 2024…
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Mar- 2025 -

31 March

Confronting the realities of foodservice inflation

The latest CGA Prestige Foodservice Price Index (FPI) brought a rare moment of relief to the UK. January 2025 marks the 19th consecutive month of slowing year-on-year inflation. Monthly inflation across the basket of measured items held at 1.8%, while month-on-month inflation remained flat at 0.0% – a welcome pause…
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17 March

Private equity in hospitality: a lifeline or a looming takeover?

French restaurant group Bistrot Pierre was the latest British chain to be acquired out of administration by a private equity firm, ensuring that 10 sites will continue to trade with exactly 394 jobs saved. Private equity investment in hospitality has become a growing force that offers a financial lifeline to…
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11 March

Deliverect launches Pulse Sentinel globally; prevents 4,000 monthly downtime incidents for Burger King UK

Deliverect, the leading global food tech SaaS company, today launched Pulse Sentinel, a powerful feature designed to eliminate unnoticed downtime on delivery platforms. Pulse Sentinel addresses a hidden threat that many restaurant operators overlook—unnoticed downtime that quietly drains revenue and disrupts operations. Through immediate alerts and automatic re-opening options, Pulse…
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11 March

How will the new allergen guidance affect businesses?

Last week the Food Standards Agency (FSA) unveiled new best practice industry guidance on providing allergen information to consumers with food hypersensitivities. This will undoubtedly have an effect on hospitality businesses, especially coming at a time when so much else is changing in regards to costs. So what is the…
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5 March

The AA Rosette Awards: a benchmark of culinary excellence

For almost 70 years, the AA Rosette Awards have been a trusted mark of quality within the UK’s dining scene. First introduced in 1956, the AA Rosette scheme was the first nationwide system for assessing food quality in restaurants and hotels. “Our long-established Rosette scheme celebrates successful cooking at different…
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4 March

What’s behind increased hospitality churn?

In recent years the prevailing narrative in the hospitality industry has been that venues are closing at an alarming rate. Data from CGA revealed that 27,951 hospitality venues closed their doors between March 2020 and September 2024 at a rate of 119 per week. However, what gets lost in this…
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3 March

Why are hospitality groups choosing to rebrand themselves?

In April of this year, D&D London will officially rebrand to The Evolv Collection, signifying a shift in its corporate identity. The group says that the new choice of name reflects its “commitment to a forward-thinking mindset” across its portfolio of restaurants – and it’s not alone in making such…
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Feb- 2025 -

24 February

Is clubbing dead for Gen-Z?

Clubbing as we know it might be going the way of disco in the UK due to the majority of its participants – young people aged between 18 and 30 – going out less than they did a year ago, or so says a new study conducted by Obsurvant on…
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