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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Sep- 2018 -7 September
How better internal communications can improve customer experience
According to the Deloitte 2018 Global Human Capital Trends survey, 72% of UK HR and business leaders have already seen…
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5 September
Taking a proposition from ‘meh’ to ‘yeah’
During the reign of casual dining brands, reliability, know-what-you’re-getting and crowd-pleasing cuisine kept the average consumer happy. Branded Italian concepts…
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4 September
What’s fresh in the bread scene
In recent years, health has become a key factor for bread purchasing, driven by consumers becoming more conscious of what…
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3 September
Plastic packaging in the environment
Concerns with regard to the disposal of packaging waste together with a growing awareness of the volume of untreated waste…
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Aug- 2018 -31 August
What is the hospitality sector doing to deal with waste?
There has been a rising awareness in the amount of food that is wasted across the world, and most customers…
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30 August
How to prepare for seasonal demand
In the food service industry, proper planning is imperative, and the old adage ‘fail to prepare, prepare to fail’ really…
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29 August
Employee engagement
Employee engagement is defined on Forbes as “the emotional commitment the employee has to the organisation and its goals.” Employee…
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28 August
How to successfully manage virtual teams in the catering industry
Today the catering industry employs over 2.3 million people, and this figure is predicted to rise by 2.5% by the…
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24 August
The changing face of apprenticeships
In light of GCSE results day (23 August 2018), there will be many school leavers across the country deciding what…
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23 August
Proposed government ban on wet wipes: Why catering outlets should act now
The war on plastics is raging on, and those working in catering establishments will no doubt be well aware of…
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