Opinion
The latest opinion, 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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Sep- 2024 -25 September
How ghost kitchens are leading the charge in sustainable dining
In recent years, the food delivery industry has witnessed a rise in ghost kitchens. These delivery-only restaurants without traditional dining spaces are not only revolutionising food service, but are also paving the way for more sustainable practices in the culinary world. The sustainability edge of ghost kitchens By their very…
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May- 2024 -31 May
Are we really out of the woods?
For most of us in hospitality: the last nine to 12 months have been very challenging indeed. One well known operator said to me recently that these were the worst trading conditions he had encountered in 40 years. My hospitality career nowhere near stretches that long, but I agree with…
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Jan- 2022 -20 January
How stories can empower your food business
Most business owners don’t realise that they have two businesses to take care of; the one they are and the one they’re becoming. The prior is where most get stuck in and forget to work on the latter and subconsciously get into a rut. I’m going to share a main…
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Nov- 2021 -16 November
Döner Shack: An insight into the German street food’s second site opening
Why have you decided to open in Manchester? Manchester was an obvious location to open the new Döner Shack restaurant as we already have a successful sister restaurant, Döner Haus, in the city and have a good understanding of the demographics and our target audience. Manchester is a diverse and…
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Dec- 2020 -21 December
What lies ahead for independent restaurants?
Life as an independent restaurant operator has never seemed tougher, particularly for those living within the shackles of tier 3 and 4 restrictions. It’s hard not to look back with rose tinted glasses at a time when the biggest threat to independents was the onslaught of new chain concepts. Corporations…
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17 December
Did the EOTHO scheme actually help out?
On the surface, the Eat Out To Help Out scheme looked like a great idea, didn’t it? There’s no question that extra importance was placed on the economy coming out of the first lockdown in late spring. Held during the course of August, Eat Out To Help Out was one…
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Oct- 2020 -5 October
Unprofitable hotel kitchens cannot be sustained, but food delivery holds the answer
Nationwide lockdown is over, staycations are booming, and yet across the hotel industry, thousands of venues are struggling with low occupancy rates, particularly hotels in city centres, not to mention the considerable costs incurred as owners go to extreme lengths to make patrons feel safe during their stay. In an…
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Apr- 2020 -14 April
Food subscription boxes: are they worth it?
Whether it be HelloFresh, Gousto, Mindful Chef, Simply Cook, or one of the various others, food subscription services have skyrocketed in popularity over recent months and years. But what is the reason behind their success? And is it time for you to sign up? In today’s day and age of…
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Mar- 2020 -18 March
Goodbye to the traditional kitchen
It is estimated that the size of commercial kitchens has shrunk by a third in the past decade, so much so that in many cases, outlets will no longer have a behind the scenes kitchen but more a front of house area prep area. Not only is this down to…
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12 March
How will the new immigration laws impact the catering and hospitality industry?
New government immigration laws outlined on Friday the 21st of February promised to permanently end so-called ‘unskilled’ immigration into the UK from abroad. A new points-based system with a minimum annual salary threshold of £26,500 is set to be introduced on January 1st, 2021. As an HR technology platform that…
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