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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Feb- 2022 -2 February
Kickstart schemes: injecting fresh talent into hospitality
Why is any talent scheme advantageous to a firm in the sector? Programmes such as the Kickstart scheme allow businesses to take on young, adaptable and enthusiastic talent who are willing to learn and progress. Taking on young people can breathe new life into a business, and they can bring…
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Jan- 2022 -21 January
East Anglia most expensive for ice cream and Midlands cheapest, survey finds
The Ice Cream and Artisan Food Show 2022 (8-10 Feb, Harrogate) surveyed UK ice cream parlours to ascertain the prices of quality ice creams around the country. East Anglia came out most expensive at £4.50 for two scoops of vanilla ice cream, whilst the Midlands was revealed to be the…
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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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17 January
Is technology the key to creating a safer nightlife?
While the re-opening of nightlife across the UK has been welcomed across the country, it has been accompanied by an alarming increase in the number of reports of drink spiking. Since October, increased awareness and scrutiny has been placed on the issue, driven by protests and boycotts such as Big…
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14 January
The Chester Grosvenor: new beginnings
What does Elliot Hill bring to the hotel? Oakden: Hill comes to the Chester Grosvenor with a wealth of experience, having most recently been head chef at Panoramic 34 in Liverpool, where he earnt and retained an entry in the Michelin guide. Previously, as part of the Bespoke Hotels family,…
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10 January
The digital era: Taster takes on Manchester
Can you explain what Taster is? Taster is a group of digital restaurant brands, inspired by street food and purpose built for delivery. As the first delivery-only food group to scale using a modern franchise model, we work with partners to operate Taster brands from their existing kitchens using our…
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Dec- 2021 -10 December
Sticks’n’Sushi: An insight into a hybrid restaurant’s success
What is the history of the business? We are a Japanese restaurant with heritage from Copenhagen as two of our founders are half Japanese and half Danish. There are some elements of Nordic inspiration across our menu, but in essence, we have a Japanese kitchen, including both a hot kitchen…
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8 December
Sustainability in the hospitality industry
With the UK having hosted the 26th UN Climate Change Conference of the Parties (COP26) in Glasgow recently – and the fallout from it still fresh in most people’s minds – there has never been a better time for British businesses to focus on their impact on the environment. After…
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3 December
How restaurants recouped footfall during an unsteady climate
In the words of trade association UKHospitality, ‘the resilience of pubs and bars will be crucial to the recovery of hospitality.’ However, low footfall still present in the high street is making it difficult for operators to make a comeback. According to a latest report by the CGA, 26% of…
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Nov- 2021 -30 November
Sessions Market: Redefining the dining experience
As the hospitality industry begins to get back on its feet following a tumultuous 18 months, exciting new food concepts are once again looking to tap into their potential and find their feet in the market. It is not easy to scale your business alone, however. Enter Sessions Market. Both…
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