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.
-
Nov- 2018 -15 November
Untapped potential: A taste of modern India
As the fourth most popular takeaway in the UK, we all know Indian cuisine is a key player on the British food scene. But it’s not just classics such as Korma and Tikka Masala that are capturing the hearts of the nation, Indian cuisine is evolving to meet the demands…
Read More » -
14 November
Customer at the heart: product and pricing strategies
With increasing financial pressures and a tough climate, casual dining brands strive to balance winning custom with achieving margins. Certainly not easy to achieve simultaneously. We ask how operators can both grow their margins, and entice new (and often price-sensitive) customers, all while maintaining their current customer base and staying…
Read More » -
13 November
Plant power: How veganism could power workplace productivity
This November is World Vegan Month and as such, it’s a great time to consider the potential benefits of a meat free diet when it comes to achieving results at work. Like any good fringe movement, veganism has well and truly infiltrated the mainstream with The Vegan Society estimating there…
Read More » -
9 November
How to use your restaurant patio to increase revenue
If your restaurant, café or bar has an outside seating area, patio or garden, good for you – but are you making the most of the extra floor space? Outdoor areas are often treated as a bit of an afterthought but is it really enough to just put out some…
Read More » -
8 November
Taking on the trends of 2019
As a compelling social media presence becomes an ever more important marketing tool, it’s essential to monitor the latest design trends and implement them in your restaurant or hotel. Nothing encourages guests to snap and share their experience like striking and up-to-date design. Even if your current interior is working…
Read More » -
7 November
Down to the last detail: how furniture impacts ROI
A top priority for those in the restaurant industry is for property owners and operators to offer a compelling, unexpected experience for guests, while maximizing ROI. That’s why it’s critical for manufacturers to put as much effort as possible behind presenting and producing the types of products, including furniture, that…
Read More » -
6 November
The Flexitarian Diet
It was Dawn Jackson Blatner’s blockbuster recipe book, The Flexitarian Diet, that began to turn heads around the globe in its simple approach to sustainable and healthy eating. Although the word flexitarian, a combination of vegetarian and flexible, was announced by the American Dialect Society as the “most useful word…
Read More » -
1 November
De-stress with interior design
When your guests are entering your hospitality space, you want them to feel warmly welcomed and relaxed, encouraging them to forget all their outside stresses. Interior design makes an impact instantly and you want that impact to be positive – encouraging customers to return again and again. One way to…
Read More » -
1 November
Think inside the pouch: Why stand-up pouches are perfect for food-based products
When it comes to selling edible goods, getting your packaging right is essential. Firstly, it’s got to look good – that means your branding has to be on point and the container itself has to have withstood whatever travel it’s undergone (who wants to buy bashed up tins and cartons?)…
Read More » -
Oct- 2018 -31 October
The most controversial food and drink adverts of the past five years
Jaw-dropping, conversation-starting marketing campaigns are the best ways to get consumers interested in your brand and hopefully, buying your products. However, the mark is often missed and what was intended to be a talking point for a company can often lead to criticisms, backlash and calls to boycott. Here are…
Read More »
