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.

Jun- 2024 -

7 June

Karaoke rooms increase venue profitability by 12%

Looking to boost your bottom line? Consider adding karaoke rooms. A recent 2023 Aalto University study [https://singa.com/blog/karaoke-room-profitability/?utm_source=cateringtoday&utm_medium=referral] revealed a staggering 12.23% jump in ROA (Return on Assets) for businesses offering karaoke rooms compared with those without. Good news for hospitality venues. Adding karaoke rooms appears to be a profitable way…
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Jan- 2024 -

30 January

The forgotten effect of insolvencies on a premises licence

Can you explain how an insolvency event can cause a premises licence to lapse, and at what point in the process does this typically occur? Before there’s any sign of going into insolvency, I think it’s important for operators to consider not just their wider business, but specifically their licences…
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29 January

Franchises in and mid-market out: The year ahead for the restaurant industry

The last year has been a difficult one for the restaurant industry. While the pandemic was tough for a lot of businesses, many managed to hold on to dear life only to go out of business in the years after. This has meant that the market for buying restaurants and…
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18 January

‘It’s everyone’s responsibility’: are 50% plant-based menus the future for restaurants?

This year is the 10th anniversary of Veganuary, I’m curious to know your opinion on it. How has the trend evolved in 10 years? I think plant based food has developed enormously in the last 10 years, and I think the rise of vegan restaurants has helped enormously with that.…
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17 January

In conversation with Eco Pizza founder Sami Wasif

Can you tell us about your hospitality experience leading up to starting Eco Pizza in 1993? My love of food dates back to my childhood in Egypt, where I learned the secrets of dough making from my grandfather, Gerges, who during the Spring Equinox festival would produce and distribute the…
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15 January

Why are insolvencies more likely to affect the hospitality sector?

According to PwC’s outlook for 2024, there will be a significant rise in corporate insolvencies in 2024, just shy of 30,000 with smaller businesses accounting for the lion’s share. However, it further added that industries most impacted are likely to be hotels and catering, along with manufacturing, and transport and…
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Dec- 2023 -

13 December

How digitisation across the restaurant sector is set to evolve in 2024

As we reflect on the last year, it’s fair to say that the restaurant industry has continued to go through unprecedented digital transformation, as innovation in the sector accelerates. While these changes have presented disruptions and challenges, they have also provided restaurants with the opportunity to get creative and find…
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13 December

New immigration rules will make it “next to impossible” for hospitality to recruit overseas workers

The most important change announced by the Government concerns the skilled worker visa because from spring 2024, the earning threshold for overseas workers will increase by nearly 50% from its current position of £26,200 to £38,700. How will this change affect the hospitality industry? It’s just not good for hospitality.…
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4 December

Why have London’s restaurants continued to become more expensive?

Data from Harden’s London Restaurants 2024 guide found that the number of restaurants in London charging £150 per head or more per person for a meal has risen 46% to 54 up from 37 last year. The data also found that there has also been a 59% jump in the…
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1 December

Behind the opening of The Cotswold Butcher and Caterer

Can you tell us about your extensive hospitality career? I’ve spent about 25 years in the leisure and hospitality industry, primarily managing health clubs, spas, hotels, and two pubs. The catering concept stemmed from the pub experience and my aim to improve yield, reduce kitchen waste, and keep staff engaged…
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