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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Feb- 2019 -25 February
People Powered: six things I learnt from a sustainable sourcing model
Fairtrade Fortnight (25 February to 10 March) is an annual opportunity to celebrate all that the organisation has achieved over the years. In my view, no other organisation has done more to make consumers stop, consider and care where their food, drink, clothes and jewellery come from. Inspired by Fairtrade,…
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24 February
What to look out for as the Premier League returns
Dropcap the popularization of the “ideal measure” has led to advice such as “Increase font size for large screens and reduce font size for small screens.” While a good measure does improve the reading experience, it’s only one rule for good typography. Another rule is to maintain a comfortable font…
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22 February
The benefits of mobile refrigeration in the catering industry
Being able to keep produce frozen or chilled is essential to those in the catering industry. While traditional methods of refrigeration such as static walk-in fridges are effective in storing produce that has to be kept at a specific temperature, mobile refrigeration offers greater flexibility, utility and functionality. Indeed, static…
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21 February
Energy savings guide for restaurants and pubs
For restaurateurs and publicans, saving on business energy can help you concentrate resources on filling your covers or enticing punters to your business. This energy efficiency guide can help you do just that. Busy restaurants consume a vast amount of energy, with 40% of it going into the preparation and…
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20 February
Why one high-end London restaurant made the switch to induction
When Matt Lovell and Rob Hampton’s seafood street food stall came to fruition in 2016, they quickly outgrew the capacity in which they could serve some of the UK’s highest-quality oysters. The stall soon transformed into a pop-up concept in South Kensington, before the duo opened the doors to The…
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18 February
New in town: Roasting Plant
What is it? Roasting Plant’s brand is focused on its in-house roasteries which see coffee go from fresh beans to ready-to-serve in the same amount of time it usually takes baristas to simply make the coffee. The company claims it is the only coffee shop to actually roast the beans…
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18 February
The benefits of solar energy for your restaurant
We are always being told that energy saving measures like fitting solar panels are good for our businesses, but sometimes it is less obvious why that is. Regardless of what your business is, owners need to be aware of a number of factors, such as their costs (and how to…
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15 February
How to keep your kitchen running smoothly
As any catering company will know faulty fridges and clapped out cookers can be an expensive drain on resources, which makes keeping catering equipment up to date and running as efficiently as possible a top priority for any busy, professional kitchen. However, it can also be an area that can…
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14 February
Evolving employment laws – a stronger future for workers’ rights
Since 2010, the UK has experienced lower unemployment rates across every region, underpinned by a strong and innovative labour market that has seized on the opportunities offered by new technologies, emerging business models and changing ways of working. Existing employment law and policy framework has found a balance between flexibility…
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13 February
How to grow your coffee shop business using Facebook
Facebook is the most widely used social media platform with over 2.5 million users worldwide. Of those, 23% check their page at least once a day. Just those two stats alone make it a compelling reason for your coffee shop business to be present on Facebook. Yet, while it makes…
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