Comment
The latest comment and 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.
-
Jun- 2023 -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…
Read More » -
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…
Read More » -
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…
Read More » -
16 June
Can all restaurants profit from introducing vegan meals?
Many establishments renowned for their non-vegetarian cuisine are cutting down on their meat-based menu as they become more ecologically conscious and look for ways to reduce carbon emissions. Wahaca became one of the first major restaurant chains to remove steak from its menu as part of its sustainability initiative earlier…
Read More » -
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…
Read More » -
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…
Read More » -
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…
Read More » -
12 June
All About The Cooks: the future of catering is local produce
What is All About The Cooks? All About The Cooks is an online marketplace, which enables talented home cooks to sell their food to local people. The plan was to launch earlier than 2020 but we got delayed because of the pandemic. As of now, we have 70 cooks and…
Read More » -
12 June
The importance of regional ingredients and shortening supply chain
It is becoming increasingly important in modern cookery for businesses and the culinary sector in general to champion regional ingredients and make a wholly conscientious effort to shorten supply chains. Essentially, what this means is decreasing the time from field to fork for the benefit of the environment and the…
Read More » -
5 June
The rise of the gluten free demand: how should businesses accommodate it?
Where did the idea of growing and processing gluten free oats come from? This is our home from I think about 1970 and I grew up on Glebe Farm. From 2009 we started to do gluten free oats because we wanted to start selling again things we could grow on…
Read More »
