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 -7 February
Tea time: The growing popularity of plant-based energy drinks
Plant-based diets are all the rage. However, they’re much more than just another eating fad. They appeal to a growing number of people that aren’t just interested in health and wellbeing, but who are also concerned about sustainability and living more ethically. This is reshaping menu choices and is now…
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6 February
Not all loyalty schemes are created equal
Consumers gravitate towards hospitality brands which make them feel cared about, but those restaurants, pubs and hotels that go further by demonstrating an understanding of their individual needs are the ones who will triumph in the long-term. Customers are not only drawn to outlets that go the extra mile; they also tend…
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5 February
Which Facebook advert is right for you?
“Social media has had had an immense impact on the catering world and offers a huge opportunity for companies to grow their business with minimal investment. There are numerous platforms available to businesses, Twitter, Instagram, Periscope but the most popular is certainly Facebook. “To this day, Facebook remains the world’s…
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4 February
Top 5 things you can do to reduce your commercial waste costs
With businesses now hunting for ways to save money on waste costs more than ever, here is a handy guide on how best to achieve it. Each step is simple and easy to accomplish and they are all based around the common denominator of recycling equipment. Did you know “the government…
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1 February
Why workplace restaurants should put sustainability on the menu
With 76% of millennials considering a company’s social and environmental commitments before deciding where to work, today, physical and cultural attributes in the workplace are just as important as competitive pay and progression opportunities. When it comes to recruiting and retaining employees, savvy businesses are paying special attention to factors…
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Jan- 2019 -31 January
2019’s essential ingredients
2019 is well and truly upon us and with it comes a whole host of ingredients which are set to hit our plates and set our kitchens alight! 2018 was characterised by healthy eating, plant-based cuisine and mocktails as the heath train showed no signs of letting up. 2019 will…
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30 January
How to succeed in mobile catering
There are many reasons why people want to get into the world of mobile catering. It might be that you want to work for yourself and have a passion for great food, because it’s fun and you want to show off your cooking prowess or because it’s a fairly low…
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29 January
The benefits of using digital signage
The adoption of digital technology has transformed the way many catering and hospitality companies operate and communicate, changing everything from taking bookings to communicating with staff. Despite this, digital signage is an area less thought of, with many companies still using traditional paper notice boards to communicate with staff. However,…
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28 January
Five tax entitlements hospitality workers could be missing out on
If you work in the hospitality industry, it’s possible you might be missing out on a host of tax entitlements which could help to take some of the pressure off your finances. Like in many other industries, hospitality workers either don’t know the full facts about what they may be…
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25 January
Catering equipment trends to look out for in 2019
Sustainability is fast becoming an issue for the kitchens of today, whether it be in energy, water, food waste and FOG (fats oils and grease) management. Consumers and businesses are increasingly aware of what goes into our food and how the processes we use to make it has an impact…
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