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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Jul- 2018 -10 July
Managing an exit from your F&B business
2018 has been a busy year for deals in the UK’s F&B market. Against a backdrop of brands scaling and some major players such as Eat and Jamie’s reigning in expansion plans, the food and drink M&A market remains robust. There’s undoubtedly opportunities for a well prepared seller. Here’s how…
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10 July
The demand of non-alcoholic beer and how it’s set to change in 2018
We are entering an age of moderation. Last year, Britain knocked back a record 18.2 million litres of non-alcoholic beer, while the extra strong beer industry lost £8.9m. The stigma that it’s just for pregnant women, those taking antibiotics and distant relatives at Christmas who need to drive home, is…
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9 July
Tackling the upsizing issue
Projections currently suggest 40% of Scots will be overweight or obese by the year 2030, and research conducted by Cancer Research UK in the last year has linked obesity to 13 different types of cancer. The health consequences of a poor diet are real and significant. However, it’s not just…
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5 July
Simple additions to refresh menus and satisfy the vegetarian market
As the number of vegetarians continues to rise, with 1.14 million Brits following a meat-free diet, so does demand for a varied offering on menus across the country, making it more important than ever for operators to stand out from the crowd. Beacon, purchasing company, offers advice for vegetarian and…
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5 July
Don’t lose your head; surviving supply shortages
It’s not often that brands are faced with supply shortages, but this summer is already a one-off. Hot weather and the build-up to the World Cup lifted demand for food and beer just as carbon dioxide gas ran into short supply, providing a perfect storm for pubs and food retailers.…
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4 July
Coffee shops – how to keep your customers cool this summer
The economic pressures on cafes and coffee shops are well known; everyone is looking to refine or build their product offering to maximise footfall, and ultimately revenue – it can be hot, tiring work, and with the summer weather now well and truly upon us, why are so many operators…
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3 July
Avoiding the same old mistakes
The catering world is a turbulent one to say the least. Consumers are changing the way they eat, restaurants are constantly having to evolve to meet the needs of their customers, and app-based giants are slowly but surely taking over the high street as we know it. And we’re not…
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2 July
Running a family business
Working alongside family members can be amazing and may sound like the ideal scenario for many entrepreneurs, but running a family-owned business can also present sticky situations. Here are some tips to protect your relationships with family members and at the same time ensure your business venture is successful. Put…
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Jun- 2018 -29 June
The rise of the delivery-only kitchen
In today’s increasingly competitive restaurant market, delivery presents potential for growth. The lure of increased brand awareness and extended the customer base, while utilising surplus kitchen capacity, logically translates into opportunity to drive sales. As delivery becomes an expected part of the offer, operators need to understand how to effectively bring…
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28 June
Reducing packaging waste in the professional kitchen
In today’s environmentally conscious world, waste in the professional kitchen has both financial and reputational consequences. With thoughtful planning it is possible to both reduce the costs of dealing with waste packaging and provide an awareness of the environmental impact of your kitchen. The first consideration should be to prevent…
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