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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- 2020 -27 October
Creativity and innovation: Catering large events in a post-Covid world
We don’t yet know when large events will return with people in attendance, but while the finer details remain to be seen we can perhaps rely on a few assumptions. We know that timescales are likely to be cautious, rather than rushed. We know that any return of service will…
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26 October
Pivoting during a Pandemic
You could have once argued that London’s Chinatown was one of the best spots to open a restaurant (prior to Covid of course), placed strategically just minutes away from the city’s theatre district, vendors could attract hungry musical goers and tourists right after they emerged from the latest West-End show. …
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5 October
Unprofitable hotel kitchens cannot be sustained, but food delivery holds the answer
Nationwide lockdown is over, staycations are booming, and yet across the hotel industry, thousands of venues are struggling with low occupancy rates, particularly hotels in city centres, not to mention the considerable costs incurred as owners go to extreme lengths to make patrons feel safe during their stay. In an…
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Sep- 2020 -18 September
Rebooting restaurants: Tech solutions to Covid-19 problems in catering
COVID-19 has been a huge problem for restaurants and catering businesses, with virtually every company in the sector, from bars to cafés, having to re-think their business model. With the industry so strongly dependent on social gatherings and interacting with other people, it has been a sector massively impacted by…
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14 September
The green initiative overlooked by the hospitality industry
The hospitality industry has a significant role to play if the UK is to achieve its ambitious recycling targets, and to this end there are many carbon reduction measures catering businesses have adopted in recent years. With the media spotlight on the problem of waste packaging, and food waste becoming of…
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11 September
Get up to scratch with safety signs in the kitchen
Maintaining high standards of hygiene and preventing accidents in a busy kitchen is vital. And this is where the importance of clear and concise kitchen safety signs come into play. From implementing new safety measures to preventing accidents, kitchen safety signs have a wide variety of uses. In a professional…
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9 September
What you need to know before overhauling your customer loyalty scheme
While all customers are valuable to the hospitality industry, it is loyal regulars and repeat custom that are the lifeblood of the sector. Yet, many businesses continue to fall short when it comes to identifying and incentivising a more steadfast clientele. Although a recent survey from YouGov has uncovered that…
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7 September
The coronavirus diaries: Aaron Wilson, The Bow Bells
At The Bow Bells, we felt the effects of Coronavirus before the lockdown began. Around two-to-three weeks before we had to close, we saw a massive reduction in trade – around a 70/80% drop. We knew immediately that this was going to be serious, so we began bringing in our…
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4 September
Can technology save the hospitality sector?
The coronavirus pandemic has placed a great deal of pressure on UK industries. That said, seems that the hospitality sector has experienced far more than its fair share. In mid-March, the UK went into lockdown, essentially freezing entire revenue streams for bars, restaurants and cafes, with the sector reporting almost…
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3 September
HMRC and Covid-19: One hand giveth, the other taketh away
One hand giveth HMRC was responsible for overseeing and implementing the Government’s Coronavirus Job Retention Scheme (“CJRS”) and other furlough schemes. Its ensuring that monies were paid under the Government’s various furlough support schemes has been impressive. Although the guidance on who was entitled to monies under the CJRS was…
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