News
The News section on Catering Today delivers the latest updates and developments across the UK hospitality and catering industry. Covering restaurants, pubs, quick service brands, and catering groups, it reports on company announcements, market performance, government policy, and sector-wide trends. With a focus on commercial and operational impact, Catering Today’s news coverage keeps hospitality professionals informed of the events and decisions shaping business conditions and strategic opportunities across the sector.
-
Oct- 2018 -23 October
UK takeaways increase 34% in eight years despite anti-obesity push
The Office for National Statistics (ONS) has announced that despite the government’s anti-obesity push, UK takeaways have increased by 34% between 2010 and 2018. ONS statistics show that there is currently 61 takeaway restaurants per every 100,000 people in the UK. In 204 of the 215 UK areas, the ONS…
Read More » -
23 October
UK chef numbers drop by 17%, ONS stats show
An analysis of Office of National Statistics (ONS) employment data from 2018 by luxury hospitality recruiter The Change Group showed a 17% drop in the total number of chefs reported to be working in the UK compared with the same time period in 2017. Overall, the data indicated the number…
Read More » -
23 October
Leonardslee Lakes & Gardens launches Restaurant Interlude
A new dining destination, Restaurant Interlude, has been launched at Leonardslee Lakes and Gardens – the historic 200 acre estate, with Grade I Listed gardens, near Horsham in West Sussex. Hospitality entrepreneur Penny Streeter OBE, owner of vineyards in the UK and South Africa, bought the Leonardslee estate in 2017.…
Read More » -
22 October
Wetherspoons pub evacuated after ‘stink bomb’ let off
A Wetherspoons pub in Paisley was evacuated after a “stink bomb” was let off on the premises. The smell was originally thought to be a gas leak leading to staff at The Last Post calling ambulance, police and fire services at 21:10 yesterday (21 October) after customers complained of feeling…
Read More » -
22 October
Study finds uplifting music prompts more restaurant tips
New research has found that customers are more likely to tip restaurant staff when they hear uplifting music. The study by the University of Innsbruck also found that sad music prompted customers to leave slightly larger tips than “neutral” music. The university named The Beatles’ Eleanor Rigby as one of…
Read More » -
22 October
Buzzworks named Ayrshire’s ‘Best Business’
Scotland-based independent restaurant and bar operator, Buzzworks Holdings, has been crowned Ayrshire’s Best Business. The hospitality group took home the title of Best Business with more than 51 employees from the latest Ayrshire Chamber of Commerce Business Awards. Buzzworks operates 11 venues under its four brands – Elliots, Scotts, House…
Read More » -
19 October
GBK apologises for ‘curry war’ advert
GBK has apologised after an advert saw the company attempting to start a “curry war” outside of Indian restaurants. In the advert GBK workers were seen standing outside the Indian restaurants claiming they did not serve “proper curry” and shouting phrases such as “authentic my arse”. The advert aimed to…
Read More » -
19 October
Neil Borthwick to open new restaurant at French House
Neil Borthwick is to open a new Gallic-inspired restaurant on the second floor of Soho’s French House pub. The restaurant does not yet have a name however it is due to open next week with the chef recently cooking at Leila’s on Calvert Avenue in Shoreditch. The French House confirmed…
Read More » -
19 October
HIT Training launches new suite of training courses
HIT Training has launched a wide range of closed short courses, workshops and bespoke training programmes for hospitality businesses. With an aim to help businesses strengthen the skills of their staff and further enhance their service offer, the new programme is said to be “ideal” for national or multi-site hospitality…
Read More » -
19 October
Sodexo launches ‘wonky veg’ initiative to prevent food waste
As part of its commitment to prevent unnecessary food waste, services company Sodexo has launched its own wonky veg initiative, known as Wasteful to Tasteful, to help reduce the volume of grade B fruit and vegetables being thrown away or left to rot. Grade B produce is vegetables which do…
Read More »
