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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Oct- 2018 -29 October
The five latest pub trends
‘Free-from’ menus In June, Star Bars and Pubs announced a ‘free-from’ menu for its licensees to help cater for increased customer demand. The menu featured 16 dishes and included meat-free, dairy-free, gluten-free and vegan options for starters, mains and desserts. Dishes were selected to be in line with the latest…
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26 October
How digital tech like AI and chatbots is changing the catering industry
Digital technology has revolutionised the way customers search and choose what hotel accommodation to book when travelling for business or pleasure. In addition, digital technology and social media now play a major part in forming customer expectations of hotels and helping to influence which hotel a customer will choose. For…
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24 October
What is happening in the restaurant sector : Part two
We have previously presented and discussed the struggles within the restaurant sector, focusing on the high street chains. At the time, some of the biggest chains were reporting closures, profit losses and underwhelming performances with the trend having continued over the summer. Just last month, the MCA launched The…
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23 October
Forget Luke Johnson: the biggest loser in the Patisserie Valerie fallout is the brand itself
Since the revelation last week that Patisserie Valerie had uncovered a multimillion pound blackhole in its accounts, British entrepreneur Luke Johnson has been made to eat his extensive and well-documented words on the financial arrears of others. It can’t have been an enjoyable experience, but it all makes for a great story. There are very…
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17 October
Shaping your proposition and brand with your customer at its heart
Restaurants around the UK, many of which have failed to put their customers at the heart of their proposition, are closing daily. Remaining operators now find themselves asking how they can achieve this. There are many tools that F&B businesses can implement in creating a true customer-first approach. Below are…
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16 October
The industry pioneers tackling food waste
One of the most threatening issues, to water use, greenhouse gas emissions and food poverty, is food waste, a chronic problem gripping the UK and having catastrophic effect on our planet, communities and finances. The EU collectively throws away 89 million tonnes of food every year and the UK are…
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11 October
Apprenticeships reform: Good news for SMEs
“For the past 18 months the Apprenticeship Levy has been firmly in the spotlight. While larger business with a pay bill over £3m now pay monthly into their levy pots, SMEs have been hit by new requirements to pay a 10% contribution to their apprenticeships, where previously they received the…
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10 October
Coping with fallen leaves in commercial drains
It is that time of year when the clocks go back, the days grow shorter and the weather gets colder and wetter. As the temperatures drop, so too do the leaves on the trees, creating a blanket of beautiful colours on the ground – but unfortunately this also causes hazardous…
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9 October
What’s the big deal with gin?
I love gin. Not to the extent that I have a drink problem, just that it’s my drink of choice when I do fancy a tipple. The virtues of gin are frequently the topic of conversation between myself and a good friend who can’t stand the stuff (we have a…
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8 October
Waving goodbye to plastic: How the hospitality industry can consider alternatives
A lot has changed in the world of waste management since Blue Planet II hit screens last year. The shocking images of polluted oceans were discussed in parliament, which resulted in a bid to ban plastic straws, and fuelled a nationwide desire to wave goodbye to plastic. With this in…
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