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- 2023 -

24 July

How will the industry be affected by the new allocation of tips?

Do you think the new Employment Allocation of Tips Act will genuinely work in redistributing the fair share of tips? I don’t believe this legislation touches the surface of the subject. I think it addresses principally what you said at the beginning of our discussion, which is where tips and…
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19 July

Northwood revamps Whisper brand

Northwood Hygiene Products Ltd – the leading manufacturer and supplier of away-from-home (AfH) professional paper hygiene and wiping products – is rolling out a new brand refresh for its Whisper range of premium toilet tissues and facial tissues. Since its launch over a decade ago, Whisper has grown to become…
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19 July

Data and sustainability: Take advantage of growing demand for sustainable eating

“Restaurant owners cannot afford not to address sustainability. It just makes sense. If you’re not looking at your energy use, you’re not tracking your food waste and if you don’t have data on your company, you can’t really be successful, because you don’t know what’s happening at the customer level,”…
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17 July

Loans repayment, inflation, staff shortages: what else we can expect from hospitality insolvencies?

What are the potential reasons for the continued increase in the number of hospitality insolvencies we’ve seen recently? Glyn: I think it goes back to the pandemic. Covid was a big thing for the sector and rightly, both the government and HMRC stepped in to help companies with furlough and…
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12 July

RTDs in the on-trade: what’s behind the rise in demand?

In recent years, the ready-to-drink (RTD) category has seen monumental growth. In fact, RTD volumes have been increasing faster than any other major drinks category since 2018, and are expected to ‘significantly’ surpass the total alcohol market by 2025. Within this, it’s RTD cocktails which are driving the most growth…
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5 July

Catering to Britain’s future: Nurturing hospitality and entrepreneurship post-Brexit

As the country continues to navigate a new chapter outside of the EU, it is becoming even more crucial to identify those sectors that have the capability to drive economic growth and foster innovation. Catering is an industry that has proven its resilience and thirst for innovation over recent years,…
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Jun- 2023 -

28 June

Why plant-based menu items don’t need to reinvent the wheel

It’s time for restaurants to look more critically at their plant-based menus, specifically when it comes to meat-alternatives. You only need to visit your local high street chains to see that while some serve a decent array of vegetarian and vegan options, most fall short in their meat-alt offering, where…
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26 June

Restaurants turn to tech to take on a tough economy

The restaurant industry has demonstrated unprecedented resilience in recent years. Coping with wave after wave of challenges, from the devastating impact of the Covid-19 pandemic to chronic labour shortages and skyrocketing energy costs, it has bounced back again and again. At a time of extreme economic and financial volatility, restaurant…
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21 June

Discounts and freebies: what else can loyalty programmes offer?

Restaurateurs and bar owners will be well used to the concept of a customer loyalty programme. From the large chains with highly organised reward apps offering points and vouchers, to basic ‘loyalty stamp’ cards, there are many organisations in the field making use of customer loyalty to boost their footfall…
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20 June

Word on the street: The secrets of Street Kitchen Collective

What was the idea behind the new street kitchen collective? So it was driven actually, from a combination of client demand operational feedback. We have a central innovations team here at Elior who scan the market, look at trends, and especially post Covid street food seem to be on the…
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