News
The latest industry news from 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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Mar- 2018 -26 March
Nationality pay gap rivals gender in hospitality industry
An analysis of pay based on candidates registered in 2017 with luxury hospitality recruiter, The Change Group, revealed significant levels of pay disparity by gender, nationality as well as job function. Across all roles and nationalities, there is a 7.3% gender pay gap across the hospitality sector, which equates to…
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23 March
Prezzo to shut 94 restaurants affecting 500 jobs
Italian restaurant chain Prezzo has signed a deal agreeing to shut 94 of its 300 outlets across the UK. The company approved the company voluntary agreement (CVA) in a shareholder meeting today. The CVA proposal was backed by 88% of the company’s creditors, and will see the outlets close in…
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23 March
Restaurant industry experiencing ‘significant increase in financial distress’
New research has shown that subdued consumer spending and ‘fierce’ promotional activity in the UK’s restaurant industry has contributed to a significant increase in financial distress across the sector over the past year. Experts also warned that some restaurant owners may struggle to afford the commercial rent payments due on…
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23 March
Carluccio’s seeks private equity buyer following profit drop
Italian restaurant chain Carluccio’s is looking for a private equity buyer after appointing advisers KPMG to assess its options. The Financial Times reported that KPMG had approached Wagamama owner Duke Street and Pret a Manger owner Bridgepoint over a possible buyout. It has also sought turnaround specialists and private equity…
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22 March
One fifth of European food and drink launches featured a texture descriptor
Texture has risen to become a central feature in food and drink manufacturing with 20% of food and drink launched in Europe in 2017 having a description. New research from Mintel Global New Products Database (GNPD) shows that texture descriptions have increased from 17% the previous year. Europe featured the…
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22 March
HIT Training launches STAR with CPL
Training providers HIT Training and CPL Training have teamed up to launch a new virtual learning environment, providing on-the-go access to high-quality learning facilities for hospitality apprentices. STAR, which stands for Support Training Assessment Resources, is the first of its kind in the apprenticeship training industry and has been built…
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22 March
Catering boss convicted of indecent assault
A Cardiff catering company boss has been jailed for the indecent assault of a underage girl. Deborah Evans, 44, of Ely has been convicted of 11 counts of indecent assault and sentenced to seven years in jail. Evans, who owned and run Cardiff Cuisine Catering, was found guilty of crimes…
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22 March
Direct Food Ingredients receives industry accolade
Direct Food Ingredients has achieved a AA grade in BRC Global Standard for Agents and Broker, making the firm one of the first ingredients suppliers in the UK to achieve this accreditation. The BRC Global Standard Audit has been developed to provide a framework for managing product safety, quality and…
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22 March
UKHospitality warns of unemployment increase
UKHospitality, new hospitality trade body merger between the Association of Licensed Multiple Retailers (ALMR) and the British Hospitality Association (BHA), has warned the government that it must act to lower costs for businesses or risk further joblessness and loss of vital hospitality businesses. The warning follows data from the Office…
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21 March
Restaurants back One Planet Plate campaign
Restaurants are backing the Sustainable Restaurant Association’s One Planet Plate Campaign. The Sustainable Restaurant Association campaign is due to launch on 24 March to coincide with WWF’s Earth Hour, and encourages participating restaurants to serve special sustainable dishes. Each dish will highlight a sustainability issue and address it by offering…
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