Features
The latest exclusive features, 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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Oct- 2023 -9 October
Environmentally-friendly beers are possible: Q&A with One Planet Brewery
What inspired the decision to power the brewery entirely with solar energy? The inspiration behind One Planet was to brew…
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5 October
How can technology support a more personalised guest experience against the backdrop of rising costs?
Food inflation hit a 41-year high of 11.1% in October 2022, according to government figures. And although the latest BRC…
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3 October
A career in hospitality doesn’t have to be short-term: Q&A with Cairn Group
What were the key findings of the research conducted by Cairn Hotel Group regarding staff perceptions in the hospitality industry?…
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Sep- 2023 -25 September
Why sustainability is key for attracting and retaining hospitality staff
It’s no secret that these are challenging times for our sector. Staff shortages, rising food costs and increasing energy bills…
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1 September
Could sourcing ethical meat make restaurants more sustainable?
The UK consumes 2.5 billion burgers every year. In your opinion, why is this particular dish so popular? I think…
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Aug- 2023 -29 August
Is competitive socialising replacing the traditional pub?
“The gaming element is a great leveller and way of bringing groups together, whatever the occasion. It’s fast paced, engaging…
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18 August
In conversation with the founder of the Cornish Bakery
Can you tell us a little bit about your career leading up to the Cornish Bakery? I really didn’t have…
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14 August
The decline and bounceback of the night time economy
Recent data from CGA has shown that Britain has lost over 100 independent night time venues in the last year…
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7 August
The industry reacts to the new alcohol duty hike
Last Tuesday (1 August), the significant shake-up of alcohol taxation arrived, meaning that tax is now levied based on a…
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1 August
Reinventing fine-dining: the concept behind eòrna restaurant
Can you tell us briefly about how you entered the industry? Well, I had always in my life worked in…
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