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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Jul- 2023 -24 July
How will the industry be affected by the new allocation of tips?
Do you think the new Employment Allocation of Tips Act will genuinely work in redistributing the fair share of tips?…
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19 July
Northwood revamps Whisper brand
Northwood Hygiene Products Ltd – the leading manufacturer and supplier of away-from-home (AfH) professional paper hygiene and wiping products –…
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19 July
Data and sustainability: Take advantage of growing demand for sustainable eating
“Restaurant owners cannot afford not to address sustainability. It just makes sense. If you’re not looking at your energy use,…
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17 July
Loans repayment, inflation, staff shortages: what else we can expect from hospitality insolvencies?
What are the potential reasons for the continued increase in the number of hospitality insolvencies we’ve seen recently? Glyn: I…
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12 July
RTDs in the on-trade: what’s behind the rise in demand?
In recent years, the ready-to-drink (RTD) category has seen monumental growth. In fact, RTD volumes have been increasing faster than…
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5 July
Catering to Britain’s future: Nurturing hospitality and entrepreneurship post-Brexit
As the country continues to navigate a new chapter outside of the EU, it is becoming even more crucial to…
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Jun- 2023 -28 June
Why plant-based menu items don’t need to reinvent the wheel
It’s time for restaurants to look more critically at their plant-based menus, specifically when it comes to meat-alternatives. You only…
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26 June
Restaurants turn to tech to take on a tough economy
The restaurant industry has demonstrated unprecedented resilience in recent years. Coping with wave after wave of challenges, from the devastating…
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21 June
Discounts and freebies: what else can loyalty programmes offer?
Restaurateurs and bar owners will be well used to the concept of a customer loyalty programme. From the large chains…
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20 June
Word on the street: The secrets of Street Kitchen Collective
What was the idea behind the new street kitchen collective? So it was driven actually, from a combination of client…
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