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 -1 August
Who now thinks Byron was worth £100m?
There was a time when Byron was all the rage. Perhaps the earliest successful British recreation of the exploding American ‘posh burger’ trend, it struck a chord with affluent London millennials and quickly became a posterchild for high-growth restaurant businesses in the fast-casual segment. Founded by Tom Byng in 2007…
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1 August
How to protect your restaurant business from employee fraud
Employee fraud is an issue that can affect any business, but due to the transient nature of hospitality sector workforce, it is a problem that many restaurant operators experience. According to Action Fraud, between 2017 and 2018, UK businesses reported losses of £88m due to employee fraud. In order to…
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Jul- 2019 -29 July
How to keep ahead of the competition with flexible funding
Our most recent data tells us that there has been a 100% increase in the use of merchant cash advances by independent restaurants so far in 2019. This is purely due to restaurants and pubs striving to keep ahead of the competition and grow their businesses while many chain restaurants…
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16 July
Making coffee accessible to everyone
Speciality coffee was once the preserve of the coffee geeks and hipsters. These days all operators are trying to ensure their coffee is good, otherwise nobody will buy it. Over the last twenty-five years, we’ve seen the industry experience monumental changes in everything from the types of coffee that consumers…
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12 July
Sugar tax review would be sweet news for catering trade
The sugar tax has hit the headlines again as the Conservative Party leadership race heats-up. Boris Johnson is pledging to review and halt the soft drinks industry levy, while before pulling out Matt Hancock made plans to extend the tax to include more items such as milk-based drinks. In the…
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11 July
How to get a food related product into restaurant businesses
Have you spotted an opportunity? A product that caterer or other food related businesses really need? If so, you may already be developing a product that will solve a problem for potential clients, let’s say restaurant owners. How do you gear up to approach the right people, convince them you…
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10 July
The hungry searcher
Last month, it was revealed Jamie’s Italian restaurant chain collapsed with 22 restaurant closures. This is the continuation of a trend which has seen a number of food outlets – including Ed’s Easy Diner, Giraffe and Gourmet Burger Kitchen (GBK) – close their doors, and has prompted speculation that Brits…
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9 July
Illegal refrigerants: a new consideration for catering
When looking for a place to dine, consumers are typically focused on the cost, hygiene and the overall quality of the food the establishment offers. In more recent years, they are also demanding that restaurants, bars and caterers demonstrate effective practices around sustainability. The United Nations Food and Agriculture Organisation…
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8 July
Ways to avoid cross-contamination in your kitchen
The last thing a restaurant owner wants is to risk their customers’ health or that hard-earned consumer trust with an avoidable issue. On a similar wave length, customers don’t want to be affected when they eat out either. Cross-contamination within commercial kitchens is an ever-present risk, but as mentioned, a…
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5 July
How smart tech is futureproofing the F&B sector
There’s no denying that we live in an age of digital dependency: a user interacts with – taps, types, swipes and clicks – their phone almost 3,000 times a day. By 2020, there will be six billion smartphone users worldwide and almost 75% of the global population will be connected…
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