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.

Jul- 2018 -

25 July

The evolution of the burger

Ten years ago, “burger” was a bit of a dirty word. A grubby indulgence you got at a fast-food chain as a treat. The junk food staple had garnered a pretty bad reputation thanks to the release of Fast Food Nation by Eric Schlosser and the 2004 documentary, Supersize Me.…
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23 July

Etiquette tips for restaurant and bar managers

Since Meghan Markle and Prince Harry married in May, a number of news pieces have emerged on how the American is expected to behave now that she is a member of the British royal family. Commentators have drawn attention to royal traditions that guide what to eat (no garlic), how…
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19 July

Is Deliveroo moving customers from cover to couch?

Stolen food, high commission prices, overworked staff and ruining restaurants’ relationships with their customers – just a few claims made by restaurateurs who partner with door-to-door delivery apps such as Deliveroo. The massive growth of the British-born smartphone app, which allows customers to order meals from well-known high street restaurants…
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13 July

Is coffee cupping the new wine tasting?

Whilst millennials have been branded as the typical target market for speciality coffee, there is a growing need to focus on the younger Generation Z and what makes them tick. With Gen Z consumers drinking less alcohol than their older generations, wine tasting events could become a thing of the…
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10 July

The demand of non-alcoholic beer and how it’s set to change in 2018

We are entering an age of moderation. Last year, Britain knocked back a record 18.2 million litres of non-alcoholic beer, while the extra strong beer industry lost £8.9m. The stigma that it’s just for pregnant women, those taking antibiotics and distant relatives at Christmas who need to drive home, is…
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9 July

Tackling the upsizing issue

Projections currently suggest 40% of Scots will be overweight or obese by the year 2030, and research conducted by Cancer Research UK in the last year has linked obesity to 13 different types of cancer. The health consequences of a poor diet are real and significant. However, it’s not just…
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3 July

Avoiding the same old mistakes

The catering world is a turbulent one to say the least. Consumers are changing the way they eat, restaurants are constantly having to evolve to meet the needs of their customers, and app-based giants are slowly but surely taking over the high street as we know it. And we’re not…
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2 July

Running a family business

Working alongside family members can be amazing and may sound like the ideal scenario for many entrepreneurs, but running a family-owned business can also present sticky situations. Here are some tips to protect your relationships with family members and at the same time ensure your business venture is successful. Put…
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Jun- 2018 -

29 June

The rise of the delivery-only kitchen

In today’s increasingly competitive restaurant market, delivery presents potential for growth. The lure of increased brand awareness and extended the customer base, while utilising surplus kitchen capacity, logically translates into opportunity to drive sales. As delivery becomes an expected part of the offer, operators need to understand how to effectively bring…
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27 June

A changing appetite for craft beer

Once upon a time, beer drinkers consumed hoppy lagers, strong ales, stouts and wheat beers, but in the last half a century, the consumer has jettisoned these flavours for a lighter style of lager, with Budweiser retaining the title as the UK’s favourite. However, the past few years have witnessed…
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