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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Mar- 2019 -1 March
Podium finishes: How winning awards has helped our business
Last year, the Elite Fish & Chip Company – a family-run chain of three restaurants and takeaways – celebrated 30…
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Feb- 2019 -28 February
How AI will disrupt the service industry in 2019
Before we begin, it’s important to define what is meant by artificial intelligence. When mentioned in the media, AI can…
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27 February
How to manage internal communications during a crisis
No organisation is immune to crisis. Every catering and hospitality organisation can be vulnerable to a crisis at some point,…
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26 February
England striker Vardy signs new four-year Leicester deal
Dropcap the popularization of the “ideal measure” has led to advice such as “Increase font size for large screens and…
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26 February
Meat industry effects on global warming…is it true?
With the drastic growth of the world’s population and the rising popularity and convenience of high fat, meat and sugar…
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25 February
People Powered: six things I learnt from a sustainable sourcing model
Fairtrade Fortnight (25 February to 10 March) is an annual opportunity to celebrate all that the organisation has achieved over…
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24 February
What to look out for as the Premier League returns
Dropcap the popularization of the “ideal measure” has led to advice such as “Increase font size for large screens and…
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22 February
The benefits of mobile refrigeration in the catering industry
Being able to keep produce frozen or chilled is essential to those in the catering industry. While traditional methods of…
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21 February
Energy savings guide for restaurants and pubs
For restaurateurs and publicans, saving on business energy can help you concentrate resources on filling your covers or enticing punters…
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20 February
Why one high-end London restaurant made the switch to induction
When Matt Lovell and Rob Hampton’s seafood street food stall came to fruition in 2016, they quickly outgrew the capacity…
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