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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May- 2023 -17 May
How can the hospitality sector prepare for the busy summer months?
Despite current economic headwinds, many businesses in the hospitality sector are looking for new ways of furthering growth opportunities in…
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16 May
Return of the MAC: Should hospitality be on the Shortage Occupation List?
The hospitality sector accounts for a significant 7% of the UK workforce and comparing the most recent three-month period up…
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15 May
Towards an alcohol-free future: how will caterers accommodate it?
Do you think people are starting to prefer mocktails instead of cocktails? The low and no alcohol lifestyle is having…
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12 May
Why customer loyalty can be your inflation crisis lifeline
Can you tell us about your experience in customer loyalty and your role at Antavo? I’m the chief strategy officer…
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11 May
How can hospitality ensure inclusivity towards the LGBTQ+ community?
An LGBTQ+ celebration is likely coming to a venue near you this month (May) as hundreds of venues sign up…
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9 May
The next generation of British Asian cuisine
What made you want to set up My Lahore Chef Academy? So the reason behind it was when I studied…
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3 May
The ‘Market Place’ of Ideas: Reinventing the dining experience
“I think the way the industry is going and where people see casual dining, is completely changing. The fact is…
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Apr- 2023 -28 April
Fast, fresh talent: 7 tips for sourcing hospitality talent at the last minute
Businesses always aim to get their staffing right. But in catering and hospitality things can be very unpredictable: there are…
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26 April
The Shaftesbury Theatre’s foray into meetings and events
Can you tell us about your career leading up to your time at the Shaftesbury Theatre? I started in the…
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24 April
Stop the waste: how Stanwell House cuts down on its waste
“We’re very keen on making the project famous, because we feel that it’s important that we kind of do as…
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