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- 2021 -25 February
Q&A with Michael Kill
How does the Vaccine help bars and late night restaurants businesses bounce back? I think the vaccination roll-out is definitely a light at the end of the tunnel. However, we’ve got to consider the facts, in terms of measures that the government will still want to be in place while…
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15 February
Why it’s essential for takeaways/fast food restaurants to clean extract/vents during Covid
We all know the dangers that lurk when extract and ventilation ducting isn’t cleaned. The fire risk from a build up of particles and grease can be catastrophic but did you know there’s now further need to clean your vents and ducting more so and it’s due to Covid? Vents…
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12 February
Helping employers create a recipe for resilience
According to statistics from the HSE, stress, depression or anxiety accounted for 55% of all working days lost due to work-related ill health in 2019/20; some 17.9 million lost working days. Worryingly this report was published in November 2020 featuring pre-pandemic data. We’re all now navigating a whole new set…
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10 February
David Berkley QC: Interruption and insurance in the age of Covid
As we emerge from one of the most tumultuous periods in living memory, it perhaps comes as little surprise that insurance has been thrust into the spotlight. The unprecedented impact of the pandemic has brought a renewed focus to the issue of business security and, more specifically, business interruption coverage. …
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8 February
How Britain’s top fast food chains coped during Covid
It has been a rough year for the hospitality industry. According to the CCA’s ‘Market Recovery Monitor’ for 2020, almost 10,000 licensed premises – including pubs, clubs and restaurants – closed permanently as a result of its impact and the continuous wave of lockdowns. This represents a net decline of…
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2 February
Are food delivery apps ethical?
Since the pandemic began the purpose of food delivery apps has changed drastically: what was once a service used mainly by city locals searching for a hangover cure has transformed into a vital service in which people (especially those in self isolation) can access food. And it’s not just consumers…
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Jan- 2021 -18 January
The way forward from the moratorium
The latest lockdown is another devastating blow to the hospitality and leisure industries. Any help which the Government can provide is clearly welcome. But, for many hospitality and leisure operators in major cities, where annual rents can exceed £100,000 per annum, the latest grants amount to less than three weeks rent. For businesses that have been closed, in many cases, for almost…
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18 January
The idea behind: Plant Hustlers
They say when entering the world of business the only thing to expect is the unexpected. Aaron Bryans, the owner of Plant Hustlers, a vegan restaurant in Bournemouth knows this all too well. With just a year of trading under his belt before the pandemic hit the North London native…
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15 January
Q&A with Larkin Cen
Where did your passion for food come from? I grew up like many British-born Chinese kids, in a Chinese takeaway which is where I developed my love for Chinese food. We came from very modest beginnings yet we used to eat like kings, because there was a great passion with…
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11 January
Q&A with Brad Nobbs
How has the business adapted to Covid-19? We actually started off mainly focused on nightlife and late night events. We only really started diversifying into the hospitality industry because of the pandemic. We originally provided a range of different services to clubs, bars and late night events that were essentially…
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