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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Oct- 2022 -25 October
In conversation with the co-MD of Heavenly Desserts
Can you tell me about your career and how you came to be managing director at Heavenly Desserts? When I left school at 16, I went to college and then went on to university, but decided that the academic route wasn’t for me. I was always somebody who enjoyed working,…
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12 October
Why do casual dining sites thrive in economic uncertainties?
“Quick service restaurant companies like us often do well during periods of recession and economic uncertainty,” says Richard Morris, chief executive officer of Tortilla, “as consumers tend to turn to good value-for-money products and brands that they can trust during such times.” In fact, more people are purchasing takeaway or…
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11 October
In conversation with the executive chef of Steak and Company
Can you tell us a little bit about your background as a chef? I was classically trained as a chef. I started as a pastry chef in Poland before going on to travel around the world. I was in the United States for five years and that’s when I got…
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5 October
Is the UK pub and bar market on track for £8bn growth in 2022?
“There’s a plethora of difficult situations for pubs at the moment; penetration is down and spending is relatively flat,” says Katie Prowse, senior insight manager at Lumina Intelligence. “Consumers are also limiting their out-of-home visits, which is having an impact on pubs, on top of cost increases.” Despite macroeconomic challenges…
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Sep- 2022 -29 September
Building a people-centric culture with the help of HR
Can you tell us a little bit about your role as head of people and what your career has been like so far? I’ve been working in HR for well over 10 years now and I like to believe that I support companies for their people by demonstrating how the…
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20 September
The chef behind Canary Wharf’s own French Riviera superyacht
Can you tell us about your background and what inspired you to become a chef? I remember when I was about 19 during my second year of uni I got my first cheffing job to help pay my way through university, but as soon as I walked into the kitchen,…
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15 September
The people behind the 16th Century Greyhound on the Test
Since the pub is over 600 years old, could you tell me a little bit about its history and how you intend to carry on its legacy? Lucy Townsend: The clue is in the name, which itself dates back over 200 years; in the 1800s, greyhounds were used to hunt…
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7 September
Pubs and the unsustainable rise in costs
It is estimated that seven in 10 pubs believe they will not survive the rising cost of living and increasing energy bills, according to the Morning Advertiser. A further 8% of pubs said they had an increase in utility costs of more than 500% and 65% had an increase of…
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1 September
Chef Claudio Covino on the intimate environment of The Franklin
How did you get into the industry and what would you say was your first serious position as a chef? I grew up in a family of farmers where we used to cultivate almost everything we needed for our everyday life. I learned to cook what grew from the land…
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1 September
Are seasonal visa’s the answer to the hospitality staffing issue?
To try and raise awareness and tackle some of the issues that many hospitality bosses are facing, a petition was launched by Thiago Luz Togni, a general manager at Temper in Shoreditch, London, calling for the Government to create EU hospitality worker visas. It has reached over 15,000 signatures and…
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