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.
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Mar- 2023 -27 March
Noah’s Ark-le: Surviving rising waters for a successful launch
“The hotel has got a really massive turnover of finance and footfall and effectively puts the customers in the building where our restaurant is,” says Sam Griffiths, executive sous chef at Arkle. 2022 was a difficult year for those in the restaurant business with over 1500 restaurants in the UK…
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13 March
A growing pride: The takeover and expansion of Leon
Tell me a little bit about the history of Leon? Leon was founded in 2004 with the mission to make it easy for everybody to eat and live well. We created Naturally Fast Food and have always championed seasonal, Mediterranean-inspired and free-from food, and we were the first to display…
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10 March
Pulling back the curtain on Eataly London
Can you tell us a little bit about your career and how you ended up working for Eataly? After spending a few years in accounting, consultancy and insurance, I was looking for a new challenge in the hospitality sector. My journey with Eataly began in 2016 when I joined the…
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7 March
Immigration crackdown: 6 ways to protect your business
According to the Office for National Statistics, there are an estimated 241,000 migrant workers employed in the UK restaurant industry. Yet, 71% of businesses that received civil penalties for breaking immigration law in London and South East England were restaurants or takeaways. The Home Office has announced that it will…
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2 March
Revenge of the dish: Are we eating out more after Covid?
Revenge dining. You may have not heard of the term but you’re probably aware of the idea. It’s the theory that more people ate out at restaurants in 2022 following the end of lockdown restrictions as a result of not being able to for so long. Opentable research published in…
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Feb- 2023 -28 February
Penne for your thoughts: Coco di Mama’s plans for expansion
Could you tell me a little bit about the history of Coco di Mama? Coco di Mama has been around for 11 years now and although we still like to think of ourselves as a bit of a startup, we were founded on Fleet Street, in 2011. The concept has…
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23 February
The Salad Project: London wants to eat healthy now
What experience do you have within the hospitality industry? I’m 29 years old and I’ve only ever worked in this industry. I have literally never done anything else, not even a summer internship in insurance or anything of the sort. I even studied hospitality management at university in Switzerland. Honestly,…
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17 February
Paul Grimshaw: ‘It’s our duty to teach young chefs about produce’
Can you tell us about the initiative to teach students of WestKing College about seasonal fruit and vegetables? It’s not something we solely do for them, as we still do it for all of our customers in terms of what’s in season. We try to push British produce wherever we…
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8 February
Behind the 800 Degrees UK launch
What is your background in the industry and with 800 degrees? I’ve been in the restaurant industry for over 30 years, having started out with Brinker International, the parent company for Chili’s grill and bar, and I’ve been with 800 degrees since 2017. We are a global pizza and wings…
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Jan- 2023 -30 January
Dining out on success: The rebound of seated dining numbers
At the start of the year Opentable released its study into the nation’s dining habits for 2022. In it the company found that seated dining numbers had risen dramatically on the back of the end of lockdown restrictions. Robin Chiang discusses why this happened and how Opentable went about collecting…
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