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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Nov- 2019 -29 November
Where have all the chefs gone?
Atalian Servest’s Chef Director Chris Ince, who has been in the catering sector since the early 90s, shares his thoughts…
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21 November
How to succeed with a plant-based approach
Chris Ince, Chef Director at Atalian Servest, shares his thoughts on how to provide a healthy menu, which lessens the…
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18 November
Why employee experience is key in gaining a competitive advantage in hospitality
Did you know that employee turnover in the hospitality industry is 15% higher than the national average? When it costs…
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18 November
Food waste leaves a bad taste: how kitchen technology saves thousands of pounds worth of waste
Tackling the huge amounts of food waste generated by the hospitality industry is the topic on everyone’s lips at the…
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15 November
Why food businesses are an enticing prospect for angel investors
While it remains a tough time for dining on the High Street, the seeds of recovery are being planted, thanks…
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Oct- 2019 -24 October
Pizza Express: how to keep pizza on the menu and on the High Street
Recent news that Pizza Express, is engaging in ‘debt talks’ has sparked fears that it could be the next company…
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21 October
Food businesses urged to embrace Natasha’s law
In two years’ time Natasha’s law will come into effect which means that food businesses will need to include full…
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21 October
How emerging technology will reshape the professional kitchen
Fast forward 25 years from now. It’s 2044 and we have entered a new dawn when it comes to food…
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1 October
Understanding restaurant CVAs and closures
As recently reported by Catering Today, the number of restaurant insolvencies has risen by 25% in the past 12 months.…
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Sep- 2019 -18 September
Maintaining service levels over the festive period
Festive trading in hospitality can be fraught with difficulties – it’s likely there will be new staff to manage, more…
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