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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Aug- 2019 -30 August
Making the most of your venue
Opening a food outlet, regardless of whether it’s a fine dining restaurant or a sandwich bar brings with it a whole host of considerations. It’s not that long ago when, once you’d secured your premises, decorated it, sorted the kitchen and decided on the menu you were pretty much good…
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29 August
Whistleblowing on Food Crime
Since 2013, the horsemeat scandal has been the most high profile food fraud issue to date and as a result of the mistrust against the industry by consumers, the Elliot Review recommended that all food businesses take a zero-tolerance approach to food crime and support the incorporation of whistleblowing procedures.…
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21 August
Five ways restaurateurs can use digital marketing to survive the high street turbulence
Looking at the high street restaurant scene at the moment, it is easy to feel pessimistic. Jamie’s Italian became the latest popular British restaurant chain forced to shut its doors for good when it announced the closure of 23 of its 25 restaurants. Since 2018, Carluccio’s has closed nearly a…
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20 August
The importance of being more sustainable in the catering industry
Sustainability is one of the most important issues currently causing great concern for our planet, and with an increasing number of consumers demanding that businesses take action, more companies are being mindful of the impact they have on the environment. From the much-publicised move against plastic straws to the introduction…
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16 August
Erpingham House: Saving the planet one meal at a time
“Erpingham House was born from a desire to bring healthy, plant-based dining into the mainstream, and to make vegan food more readily available in Norwich,” says vegan influencer and Erpingham House managing director Loui Blake. Founded by Blake and footballers Declan Rudd and Russell Martin a little over a year…
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15 August
Fool-Proof Guide To Serving Hot Drinks
Whether you are running a cafe, bar, pub or serve drinks for conferences; devising a successful and profitable coffee offer takes considered planning. To cover all bases, consider these four key areas. Know your beans It doesn’t matter if you opt for single origin, pure arabica, a blend or coffee…
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14 August
Five things to consider when catering for weddings
Regardless of whether you are a large catering company or have been asked to provide the culinary delights at your cousin’s wedding, it is a great honour to cater for a wedding. This is one of the most important days of someone’s life when they want everything to be perfect,…
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13 August
Spotlight: Restaurant chains defying the high street downturn
Pizza Express Pizza Express has been a mainstay on the UK highstreet since it was founded in 1965. In spite of a fairly saturated Italian dining scene the brand has maintained its presence where a majority of its competitors have struggled, including Jamie’s Italian, Prezzo and Carluccio’s. One of the…
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6 August
Could non-alcoholic pubs ever catch on in the UK?
It goes without saying that Brits love a drink. People in the UK get drunk more than anywhere else in the world, according to a study released by Global Drug Survey (GDS) in May of this year, with respondents saying that, on average, they got drunk 33 times in the…
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5 August
Jamie Oliver’s Restaurant Group – timeline
The collapse of Jamie Oliver’s restaurant chain is arguably one of the biggest developments in the industry in recent times. The company’s fall into administration is synonymous with the challenging times restaurant groups are currently facing, which has seen Byron Burgers approve company voluntary arrangements (CVAs) allowing them to close…
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