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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May- 2018 -18 May
Embracing the disruption – the rise of delivery
The rise of delivery is shaking up the restaurant industry. Working closely with key operators in the sector, to understand their response to shifting consumer behaviour and advances in technology, Pragma has weighed up the operational challenges of delivery, and considered what the future holds. Market Dynamics With operators facing…
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17 May
What lies beneath: The legalities of waste disposal in catering
Bars, restaurants, pubs and leisure venues serving food will no doubt be aware of their duty to dispose of food waste correctly and responsibly. This is nothing new, but the extent of the damage caused when people do not follow best practice has hit a peak in recent times. So…
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16 May
How Sodexo is working to de-institutionalise school meals
School dinners have come a long way in the last few years, thanks to Jamie Oliver’s shake up and the introduction of the School Food Plan and School Food Standards – yet there is still a stigma and barriers attached to school meals. Lunchtimes provide an important break in a…
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15 May
How will the industry tackle the increasing number of no shows at peak times?
Throughout my 30 years in the industry I’ve witnessed many waves of change. One of the most increasingly frustrating trends is for customers not to turn up for their booking or to cancel at the last minute. Bookings used to involve a phone call and a fiercely guarded paper diary full…
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14 May
Art and ambience: how to host the perfect dinner
My life’s passion is the French concept, L’art de la table, which involves the physical elements of the place where your guests dine – the tablecloth, the cutlery, the glassware, the décor, the service – but above all, it is the ambience you create. For me, there are two kinds…
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11 May
How the food industry can limit its plastic packaging environmental impact
There has been a real wake-up call in the food industry recently regarding plastic packaging. In the UK we throw away 800,000 tonnes of plastic packaging waste every year. To help combat the damage we’re doing to our environment we are seeing a constant stream of initiatives being introduced every…
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10 May
Top drinks trends in 2018
There’s no doubt about it, Britain loves a drink. In 2017, the UK alcohol industry made over £40bn, and 53% of this (a whopping £21bn), came solely from the sale of wines and spirits. Our wine market is the sixth largest on the planet and wines and spirits support over…
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9 May
Food for thought: time to trim the waste line
It’s often said that too much food can damage your figure. So here are some damaging figures that could ruin your appetite. Globally, a third of all food that’s produced is wasted. That food waste is responsible for more than 173 trillion litres of wasted water. If food waste was…
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8 May
World of oil
Global consumption of oils and fats has grown steadily over the last two decades. Statistics show that in the last 10 years alone, the consumption of oil has nearly doubled. World average per capita consumption of all oils and fats has also grown progressively each year during the last decade…
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4 May
What’s so special about specialty coffee?
Take a walk along your nearest high street and alongside the usual suspects, the ubiquitous major coffee chains, you will almost certainly also find a ‘specialty coffee’ shop. Go back to the turn of the millenium and, outside of London, specialty coffee shops were few and far between. Specialty roasters…
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