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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Jul- 2023 -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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16 June
The Steel Keg Association launches new keg champion awards
The Steel Keg Association (SKA) is honouring the inaugural 2023 Keg Champions for UK today, World Refill Day, in celebration of pubs, bars, breweries and restaurants embracing the remarkable benefits REUSABLE steel kegs and casks deliver; sustainability, efficiency and a fresh experience most consumers can’t get at home. The 2023…
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15 June
Cooking up a solution – saving costs by recycling food waste
According to a study of more than 200 catering sites by AI technology business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase. From plate scrapings and spoiled produce to shells, gristle and bones, the vast majority of unwanted waste is simply binned. However, with…
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13 June
‘Innovate or die’: the conundrum facing a rapidly changing catering industry
Historically known to drag its feet when it comes to new technology, the catering sector is quickly playing catch up thanks to mounting competition and technological advances that are making it more accessible. Cloud-based tools have been leading the tide of change, with the aftermath of Covid-19 acting as the…
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