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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Dec- 2018 -7 December
How improving internal communications improves operations
Many modern catering and hospitality teams are made up of large numbers of people spread over multiple sites, which presents…
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5 December
Five eating out trends to watch in 2019
Global information company The NPD Group has identified five new trends that will shape Britain’s £56bn out-of-home (OOH) foodservice industry in 2019.…
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4 December
Customer retention: a how-to guide for your restaurant/cafe
Running your own cafe or restaurant can be fun and rewarding, especially if you are a people person who has…
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3 December
Following the success of Hygge or Lagom…businesses should now follow the mantra of Prajāva
The Swedish lifestyle concept has become big news in recent years. First Hygge (cosy) and then Lagom (just enough) have…
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Nov- 2018 -27 November
Recent criticism of CVAs raises the question: “are they fit for purpose?”
In 2018, we have seen a number of high-profile retail restructurings and common to many is the use of a…
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23 November
What challenges will the hospitality industry face post-Brexit?
It is alarming as we inch closer to Brexit that it is still unclear what the impact of leaving the…
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19 November
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea,…
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16 November
Happy families: How to work effectively with your nearest and dearest
The Elite Fish and Chip Company, a family-run chain of three restaurants and takeaways, is celebrating 30 years in business…
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15 November
Untapped potential: A taste of modern India
As the fourth most popular takeaway in the UK, we all know Indian cuisine is a key player on the…
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14 November
Customer at the heart: product and pricing strategies
With increasing financial pressures and a tough climate, casual dining brands strive to balance winning custom with achieving margins. Certainly…
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