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The latest comment and opinion, 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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Sep- 2022 -20 September
The chef behind Canary Wharf’s own French Riviera superyacht
Can you tell us about your background and what inspired you to become a chef? I remember when I was…
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15 September
The people behind the 16th Century Greyhound on the Test
Since the pub is over 600 years old, could you tell me a little bit about its history and how…
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7 September
Pubs and the unsustainable rise in costs
It is estimated that seven in 10 pubs believe they will not survive the rising cost of living and increasing…
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1 September
Chef Claudio Covino on the intimate environment of The Franklin
How did you get into the industry and what would you say was your first serious position as a chef?…
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1 September
Are seasonal visa’s the answer to the hospitality staffing issue?
To try and raise awareness and tackle some of the issues that many hospitality bosses are facing, a petition was…
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Aug- 2022 -31 August
Why Rekom has expanded its presence into the UK with Proud Mary
Tell me about the history of Rekom. Rekom started in Copenhagen in 2007, a group of individual bars decided to…
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22 August
Matsudai: From music to ramen kits to debut restaurant
Tell me the history of Matsudai? I’m not from a catering background, I worked in music and events until autumn…
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8 August
The inspiration behind The Long Lane
What inspired the team to open The Long Lane? We had wanted to open a bar before the pandemic on…
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4 August
Q&A: The new face of F&B at Liverpool Radisson Red
How long have you been in the hospitality industry and what inspired you to pursue a career in it? I…
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3 August
How the Hospitality Industry can combat the insolvency crisis
After a report from UHY Hacker Young showed that UK restaurant insolvencies have jumped 64% from 856 in 2020/21 to…
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