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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Oct- 2018 -4 October
The importance of storytelling in the food and beverage industry
A great speaker will skilfully enthral their audience as they whisk them off on a memorable journey into the subject matter. For the food and beverage industry, this means picturing the speaker’s voice describing tantalising anecdotes about top secret recipes, family drinking traditions, and the history behind that special dessert…
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Sep- 2018 -21 September
Brexit, inflation and coffee: what does the future hold?
It’s fair to say that the news at the moment is pretty bleak. A US president who seems hell bent on insulting every person or group he comes into contact with, a hefty divorce bill from the EU and a depressing economic outlook – at the moment, it feels that there is…
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12 September
Every little helps – but why push charity campaigns?
It’s often said that ‘charity begins at home’ and this rings true with the catering and hospitality business. After all, taking care of your staff will ensure operations run smoothly and aids in the success of the business. However, look beyond the superficial and discover that charity work not only…
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Aug- 2018 -7 August
Is the demise of restaurant chains a good thing for local independents?
The Gaucho restaurant group is the latest in a list of chain restaurants to appoint administrators or announce restructuring and branch closures. The news, including the closure of their 22 Cau restaurants follows on from the restructuring of Jamie’s Italian, Prezzo, Café Rouge, Byron and Strada. In my home city…
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Jul- 2018 -4 July
Coffee shops – how to keep your customers cool this summer
The economic pressures on cafes and coffee shops are well known; everyone is looking to refine or build their product offering to maximise footfall, and ultimately revenue – it can be hot, tiring work, and with the summer weather now well and truly upon us, why are so many operators…
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Jun- 2018 -19 June
Merging the boundaries between pubs and restaurants
Like most industries, the restaurant sector is subject to trends, dictated by hungry consumers and innovative chefs. Emerging concepts and innovation will always be a talking point, just a quick look at the latest TV hit ‘Million Pound Menu’, where individuals try to establish a new style of food offering…
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18 June
Trust in yourself
“It was never meant to be more than one…” That was the thought I had when I first started in the fish and chip trade in 1980. At school back in Huddersfield, my only dream was to have my name plastered across the streets on signs and in lights but,…
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8 June
Forget ‘keeping up’ – stay ahead!
I am constantly asked how we keep on top of the ever-evolving world of food trends, and most importantly, how we ensure our customers continue to be attracted to our food offers. We’re often asked in our industry “how do you compete with the high street?” and “what can you…
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6 June
Struggles in the restaurant sector
In the last three months, we have seen a real struggle from high street restaurants. Some of the biggest chains are reporting branch closures, profit losses and underwhelming performances. These include high street favourites Café Rouge, Jamie’s Italian, Byron Burger and Strada. We cannot but wonder what has brought this…
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May- 2018 -18 May
Embracing the disruption – the rise of delivery
The rise of delivery is shaking up the restaurant industry. Working closely with key operators in the sector, to understand their response to shifting consumer behaviour and advances in technology, Pragma has weighed up the operational challenges of delivery, and considered what the future holds. Market Dynamics With operators facing…
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