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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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Jul- 2024 -23 July
Deliverect launches pulse to help restaurants bolster marketing intelligence
Deliverect, the leading global food tech SaaS company, today launched Pulse, a powerful marketing intelligence platform that gives restaurants the insights and tools they need to improve visibility and ROI. Pulse integrates with delivery platforms like Uber Eats, DoorDash, and Deliveroo, giving restaurants critical insights into operations and competitive intelligence…
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5 July
Sustainable solutions in the kitchen: Q&A with Prowrap
Can you tell us about the history of Prowrap and how it has developed over the years? For over 25 years, Prowrap has been a leading manufacturer of cling film, aluminium foil, baking papers and dispensers. Our solutions include the award-winning, fully-recyclable, PVC-free Ecocling, as well as our renowned range…
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Jun- 2024 -24 June
How to build a robust food safety management system
In the fast-paced world of hospitality, ensuring food safety is paramount. Although this has always been the case, it has become even more of a focus since the pandemic, with hospitality businesses needing to become resilient and adaptable in order to keep everyone safe. A single lapse in food handling…
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21 June
Mastering personalisation in the fast food industry
The UK’s 2,256 drive-thrus took in £2.9bn from 2021-22, and drove £500m more sales compared with the year before, according to research by the NPD Group. Last year, the fast food and takeaway industry in the UK amounted to a whopping £21bn, up from the previous year’s approximate £20bn. This…
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17 June
Unleashing the spirit of fun with innovative alcohol jellies
Brought to you by an energetic trio of entrepreneurs, Michael, Jeremy, and Jessica, our unique range of alcohol-infused jellies is set to revolutionise the way you experience your favourite drinks. At the helm of this exciting venture is Michael, a 20-year-old university student whose youthful creativity infuses every aspect of our jellies. Alongside…
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17 June
A culinary director’s trends and trials in event catering
Tell us a bit about your background and experience, and what inspired you to become a chef? My passion for cooking started at a young age. Coming from a large family with five brothers, my parents worked long hours, so my nan often spent time in the kitchen preparing meals…
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14 June
How to utilise data effectively to boost return visits
In today’s data-driven world, the hospitality industry thrives on the data, insights and information. Customer preferences, visit trends, and market fluctuations – all these elements can be analysed and strategically employed to gain a competitive edge. However, attracting and retaining guests has become an ever-increasing challenge in a landscape saturated…
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10 June
Great customer service and its role in successful restaurants
In the restaurant industry, customer service is integral. The way customers are treated and their overall experience can make or break a business, as happy customers often come back and recommend restaurants to family and friends. When it comes to the success of a restaurant, however, customer service may be…
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7 June
Karaoke rooms increase venue profitability by 12%
Looking to boost your bottom line? Consider adding karaoke rooms. A recent 2023 Aalto University study [https://singa.com/blog/karaoke-room-profitability/?utm_source=cateringtoday&utm_medium=referral] revealed a staggering 12.23% jump in ROA (Return on Assets) for businesses offering karaoke rooms compared with those without. Good news for hospitality venues. Adding karaoke rooms appears to be a profitable way…
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7 June
It’s all gravy: cutting costs while maxing sustainability
The hospitality and catering industry experienced a hugely challenging few years during the height of the Covid-19 pandemic. With venues and events immediately closed and revenues devastated as a result, keeping the administrators at bay was about as much as most businesses could hope for. However, as the UK returned…
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