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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Nov- 2018 -13 November
Plant power: How veganism could power workplace productivity
This November is World Vegan Month and as such, it’s a great time to consider the potential benefits of a meat free diet when it comes to achieving results at work. Like any good fringe movement, veganism has well and truly infiltrated the mainstream with The Vegan Society estimating there…
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8 November
Taking on the trends of 2019
As a compelling social media presence becomes an ever more important marketing tool, it’s essential to monitor the latest design trends and implement them in your restaurant or hotel. Nothing encourages guests to snap and share their experience like striking and up-to-date design. Even if your current interior is working…
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6 November
The Flexitarian Diet
It was Dawn Jackson Blatner’s blockbuster recipe book, The Flexitarian Diet, that began to turn heads around the globe in its simple approach to sustainable and healthy eating. Although the word flexitarian, a combination of vegetarian and flexible, was announced by the American Dialect Society as the “most useful word…
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Oct- 2018 -31 October
The most controversial food and drink adverts of the past five years
Jaw-dropping, conversation-starting marketing campaigns are the best ways to get consumers interested in your brand and hopefully, buying your products. However, the mark is often missed and what was intended to be a talking point for a company can often lead to criticisms, backlash and calls to boycott. Here are…
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29 October
The five latest pub trends
‘Free-from’ menus In June, Star Bars and Pubs announced a ‘free-from’ menu for its licensees to help cater for increased customer demand. The menu featured 16 dishes and included meat-free, dairy-free, gluten-free and vegan options for starters, mains and desserts. Dishes were selected to be in line with the latest…
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24 October
What is happening in the restaurant sector : Part two
We have previously presented and discussed the struggles within the restaurant sector, focusing on the high street chains. At the time, some of the biggest chains were reporting closures, profit losses and underwhelming performances with the trend having continued over the summer. Just last month, the MCA launched The…
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16 October
The industry pioneers tackling food waste
One of the most threatening issues, to water use, greenhouse gas emissions and food poverty, is food waste, a chronic problem gripping the UK and having catastrophic effect on our planet, communities and finances. The EU collectively throws away 89 million tonnes of food every year and the UK are…
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9 October
What’s the big deal with gin?
I love gin. Not to the extent that I have a drink problem, just that it’s my drink of choice when I do fancy a tipple. The virtues of gin are frequently the topic of conversation between myself and a good friend who can’t stand the stuff (we have a…
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5 October
The ten top trends for 2018 that are set to stay
Keeping menus fresh and updated is key when it comes to standing out from the crowd and getting ahead of the competition. Therefore, it is crucial for operators to regularly take the latest trends and consumer behaviour into consideration. Beacon, Britain’s leading purchasing company has worked with its suppliers to…
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Sep- 2018 -19 September
Capitalising on themed restaurants
In a saturated restaurant market, getting customers to notice your establishment can be increasingly tricky, with more restaurants than ever closing because of the increasing competition. Some of the most successful restaurants competing in the 21st Century market space will certainly have a unique edge – offering customers unusual, quirky and…
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