Comment
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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May- 2020 -22 May
Seven ways for catering businesses to become Covid-compliant
The economic impact of COVID-19 on the hospitality industry is enormous, with thousands of operations shut down since 23 March…
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21 May
How to keep track of your cash flow
More than ever, cash flow is a key issue for small businesses, and understanding it is crucial to making informed…
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20 May
How to protect your restaurant during lockdown
Covid-19 has brought with it a flurry of disappointing, albeit necessary changes, for an unexpected start to summer. Pubs, shops,…
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18 May
The coronavirus diaries: James Santillo
My business surviving the Covid-19 pandemic doesn’t worry me, but losing or leaving loved ones does worry me and that’s…
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15 May
How to keep your pub going during lockdown
The coronavirus outbreak has closed down businesses left, right and centre, bringing with it an overwhelming time of economic uncertainty. …
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14 May
Looking ahead: How to ensure customers feel safe and confident post-lockdown
Right now, the hospitality industry is navigating completely unknown territory. Not only are most operators dealing with the temporary closure…
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13 May
Five ways restaurants can adapt to survive the post-lockdown uncertainty
It’s boom or bust time for restaurants. Even as lockdown starts to lift, there will be a core audience of…
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11 May
The coronavirus diaries: Liam Dillon
It began on Tuesday 17 March, when we started to see bookings being cancelled left right and centre – the…
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7 May
The role food monitoring is playing in helping companies adapt to Covid-19
Adapt and pivot. These are two words that have grown in significance for the food and drink industry since the…
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6 May
The coronavirus diaries: Mike Benson
The level of government support stopped us from panicking and we took a week or so just to digest, think…
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