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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May- 2019 -8 May
New in town: The Soak
What is the aim of the restaurant? We wanted to come up with a concept that was unique to the area of Victoria. I believe steeping and preserving are the best ways to develop deep, bold and strong flavours, whether it be with meats or vegetables or preparing fruit for…
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8 May
CHEF PROFILE: Adam Byatt
Adam Byatt is a renowned chef, restaurateur, and food writer. He began his culinary career aged 16 at the five-star Claridge’s Hotel in London. He went on to join Phil Howard at his prestigious restaurant, The Square, before being appointed sous chef as the restaurant received its second Michelin star.…
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7 May
Health and safety considerations in catering industry
Health and safety must be an important consideration for anyone who is working in the catering industry. Whether you are in the kitchen, working machinery or in the front of house of a restaurant it is important that safety and risk reduction are always at the front of your mind.…
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3 May
Top tips for setting up a food stall this festival season
With festival season just around the corner, food stall vendors and pop-up caterers will be preparing to provide their services at music, sport and community festivals all across the UK. And with more festivals springing up year-on-year, competition is rife on getting customers to visit certain stalls. So, to gain…
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2 May
Benefits of going sustainable in the kitchen for food businesses
When thinking of sustainability, we often think of climate change and the massive steps required by the world to reduce our carbon footprint, but the truth is, sustainability matters in all types of environments, no matter how big or small, and there are a number of things you can do…
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1 May
Business expansion
Every business is unique and while the way each business runs is dependent on several factors, growth and expansion are key goals for most business owners and entrepreneurs. Rachel Tweedale, co-director at the Elite Fish and Chip Company, explains the challenges she has faced while growing Elite’s third-generation family business…
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Apr- 2019 -30 April
How making tax digital is changing accounting for caterers
Making Tax Digital (MTD), which went live for VAT-registered businesses on 1 April 2019, is a new HMRC scheme that means businesses that are affected now have to use accounting software to maintain their records. Its advent is set to have a transformative impact on caterers and small-to-medium-sized catering businesses…
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23 April
Why restaurants of the future must be more inclusive
In 2019, restaurants must face up to the fact that all customers aren’t the same. Whilst society as a whole finds ways to be more inclusive and aware of what makes us different, the hospitality sector must reflect this. Restaurant experiences shouldn’t be confined to a certain type of person…
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18 April
Taking a stance on sustainability
Sustainability is something that all industries need to pay attention to if we are to reduce our negative impact on the environment. One of the main aspects around sustainability concerns how we use energy and the resulting carbon emissions from its consumption — all of which can deplete our natural…
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17 April
Can the cup affect the taste of coffee?
Rob Ward, one of La Cimbali’s coffee specialists says that numerous studies have proven that the colour and shape of a coffee cup affects the taste of the beverage inside. Ward gives the example of an experiment where when subjects were blindfolded only one in five could tell whether the…
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