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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Mar- 2023 -27 March
Noah’s Ark-le: Surviving rising waters for a successful launch
“The hotel has got a really massive turnover of finance and footfall and effectively puts the customers in the building…
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13 March
A growing pride: The takeover and expansion of Leon
Tell me a little bit about the history of Leon? Leon was founded in 2004 with the mission to make…
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10 March
Pulling back the curtain on Eataly London
Can you tell us a little bit about your career and how you ended up working for Eataly? After spending…
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7 March
Immigration crackdown: 6 ways to protect your business
According to the Office for National Statistics, there are an estimated 241,000 migrant workers employed in the UK restaurant industry.…
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2 March
Revenge of the dish: Are we eating out more after Covid?
Revenge dining. You may have not heard of the term but you’re probably aware of the idea. It’s the theory…
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Feb- 2023 -28 February
Penne for your thoughts: Coco di Mama’s plans for expansion
Could you tell me a little bit about the history of Coco di Mama? Coco di Mama has been around…
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23 February
The Salad Project: London wants to eat healthy now
What experience do you have within the hospitality industry? I’m 29 years old and I’ve only ever worked in this…
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17 February
Paul Grimshaw: ‘It’s our duty to teach young chefs about produce’
Can you tell us about the initiative to teach students of WestKing College about seasonal fruit and vegetables? It’s not…
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8 February
Behind the 800 Degrees UK launch
What is your background in the industry and with 800 degrees? I’ve been in the restaurant industry for over 30…
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Jan- 2023 -30 January
Dining out on success: The rebound of seated dining numbers
At the start of the year Opentable released its study into the nation’s dining habits for 2022. In it the…
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