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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Dec- 2020 -22 December
Reflecting on 2020 as a restaurant owner
I am preparing for the new year with a sense of weariness and exhaustion. 2020 has, to say the least, had its moments of worry, pain, emotion, and tears for the country and certainly most of us in hospitality. ‘Unprecedented’ is now a hackneyed phrase and that perhaps that speaks…
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21 December
What lies ahead for independent restaurants?
Life as an independent restaurant operator has never seemed tougher, particularly for those living within the shackles of tier 3 and 4 restrictions. It’s hard not to look back with rose tinted glasses at a time when the biggest threat to independents was the onslaught of new chain concepts. Corporations…
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17 December
Did the EOTHO scheme actually help out?
On the surface, the Eat Out To Help Out scheme looked like a great idea, didn’t it? There’s no question that extra importance was placed on the economy coming out of the first lockdown in late spring. Held during the course of August, Eat Out To Help Out was one…
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8 December
Three steps to getting your business ready for Natasha’s Law
From October 2021, all food businesses in the UK selling pre-packed for direct sale food products (PPDS), will be required to clearly label all ingredients and allergens for the benefit of consumers. Food nutrition and labelling experts, Nutritics, have partnered with experts from Manchester Metropolitan University, EuroFIR and the Quadram…
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Nov- 2020 -24 November
The four post-lockdown personas – and how to cater to each one
If the UK hospitality sector has demonstrated any collective characteristic during this turbulent year, it is resilience. In responding to new restrictions while adapting to ever-changing government guidelines, operators across the country have demonstrated their ability to accommodate guests and create exceptional hospitality experiences, despite the challenges of a pandemic.…
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18 November
Keep your staff motivated and inspired through lockdown 2.0
The hospitality industry has faced some of its toughest challenges amid the pandemic. With a second lockdown in England, operators are once again forced to either close their doors or revert to a takeaway only option at what is typically one of their busiest times of the year. Despite a…
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16 November
Protecting hospitality workers’ mental wellbeing during the pandemic
The implications of the pandemic have completely transformed how hospitality businesses operate; for those working in the industry, this means adapting to significant long-term changes, which not only affect their careers but daily lives as well. With government advice constantly changing as the situation evolves, there is still a lot…
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13 November
How Covid-19 has changed the progression of FoodTech
No industry has escaped the wrath of COVID-19, but the hospitality sector has arguably faced the brunt of the virus’ shockwaves. If we are to focus on the silver lining, however, it is that cafés, bars and restaurants alike have been able to demonstrate their remarkable ingenuity as they…
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10 November
The Coronavirus Diaries: Richard Hills, owner of Tokyo Diner
At Tokyo Diner, being located in the heart of London’s Chinatown, we (alongside most other restaurants in the area) started to feel the impact of COVID-19 on the hospitality industry as early as January when people began avoiding the area. Regardless of what the Government was announcing, customers were voting…
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2 November
Q&A with Jonathan Dockrell
What difficulties were there in opening the shop in Canary Wharf, especially during the pandemic? I suppose that the initial pain was getting people to fit the new kitchen in as you normally would. Usually you go in with relatively large teams and very quickly sort it so we’ve had…
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