Features
The latest exclusive features, from industry figures and the business journalists at Catering Today. We bring you the latest on whatโs happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Nov- 2024 -5 November
Should you list your business on a delivery app?
With the rapid rise of online food delivery, apps like Uber Eats, Just Eat, and Deliveroo have transformed the UK restaurant industry. The ease of ordering food with a few taps on a smartphone has made delivery apps a convenient choice for consumers. For restaurants, these platforms offer immediate access…
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Oct- 2024 -3 October
Two thirds of hospitality businesses yet to implement major food waste change
From 31 March 2025, new โSimpler Recyclingโ legislation, being brought in under the Environment Act 2021, will require all businesses with 10 or more employees to separate dry mixed recyclables and food waste from their general waste, prior to collection from their premises. The survey of 250 hospitality businesses, conducted…
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Sep- 2024 -30 September
How restaurants can make the most of social media
In today’s digital age, having an online presence is crucial for any business, but for restaurants, itโs not just a bonusโitโs a necessity. The hospitality industry is highly competitive, and restaurants need to differentiate themselves to attract customers.ย Social media platforms, especially TikTok and YouTube, offer an unprecedented opportunity for…
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20 September
The implications of Edinburghโs Visitor Levy Act
The Visitor Levy Act, which was passed by the Scottish Parliament in May 2024 and received Royal Assent shortly after in July, grants local councils the authority to implement a tax on overnight accommodation, commonly referred to as a “visitor levy” or “tourist tax”.ย This new legislation represents a significant…
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10 September
Extra covers: The technology driving Freemanโs new Lordโs Food Village
Freemanโs Event Partners has just put the finishing touches on a brand new Food Village at Lordโs Cricket Ground. For the company which is accustomed to catering large events and sports stadiums this is a big step forward with a permanent venue. The way the Village has been constructed can…
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Jul- 2024 -30 July
What to expect at Europeโs 100% plant-based trade show
Leading plant-based manufacturers and solutions providers will form a comprehensive exhibition, covering everything from end products to packaging, ingredients and logistics. Here, attendees can source innovative plant-based products, gain inspiration, discover solutions for their business and network with other business owners. Exhibitors are travelling from around the world to demonstrate…
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23 July
Deliverect launches pulse to help restaurants bolster marketing intelligence
Deliverect, the leading global food tech SaaS company, today launched Pulse, a powerful marketing intelligence platform that gives restaurants the insights and tools they need to improve visibility and ROI. Pulse integrates with delivery platforms like Uber Eats, DoorDash, and Deliveroo, giving restaurants critical insights into operations and competitive intelligence…
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5 July
Sustainable solutions in the kitchen: Q&A with Prowrap
Can you tell us about the history of Prowrap and how it has developed over the years? For over 25 years, Prowrap has been a leading manufacturer of cling film, aluminium foil, baking papers and dispensers. Our solutions include the award-winning, fully-recyclable, PVC-free Ecocling, as well as our renowned range…
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Jun- 2024 -17 June
Unleashing the spirit of fun with innovative alcohol jellies
Brought to you by an energetic trio of entrepreneurs, Michael, Jeremy, and Jessica, our unique range of alcohol-infusedย jelliesย is set to revolutionise the way you experience your favourite drinks. At the helm of this exciting venture is Michael, a 20-year-old university student whose youthful creativity infuses every aspect of ourย jellies. Alongside…
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17 June
A culinary directorโs trends and trials in event catering
Tell us a bit about your background and experience, and what inspired you to become a chef? My passion for cooking started at a young age. Coming from a large family with five brothers, my parents worked long hours, so my nan often spent time in the kitchen preparing meals…
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