News
The latest industry news from 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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Feb- 2025 -18 February
BBPA calls for govt action as 300 pubs closed for good in 2024
The British Beer and Pub Association (BBPA) said that urgent government action is needed to halt “completely avoidable” closures, as…
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17 February
Today’s news in brief – 17/02/25
The Cinnamon Collection will open its third site and its first in Leeds this May. Led by executive chef and…
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17 February
Mediterranean restaurant PYRÃ to open in Queen’s Park
PYRÃ, a new restaurant inspired by the flavours of Spain and Greece, will be officially opening in Queen’s Park on…
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17 February
New pizzeria Forbici to open in Manchester next month
A new pizza concept, Forbici, is set to open in Manchester next month, bringing with it authentic Neapolitan pizza. Forbici…
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17 February
Hora opens in Mayfair
Mediterranean restaurant Hora has announced that it has opened on Dover Street in Mayfair. The restaurant is a project by…
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17 February
The Cinnamon Kitchen to open first Leeds site
The Cinnamon Collection, led by executive chef and CEO Vivek Singh, is set to open its third Cinnamon Kitchen restaurant…
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14 February
Today’s news in brief – 14/02/25
Punch Pubs saw its revenues rise 1.35% in Q1 ended 1 December 2024. It comes as the pub group spent…
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14 February
Applebee’s reopens in Borough Market
Applebee’s has announced the reopening of its Borough Market restaurant following a refresh to celebrate its 25th anniversary. The company…
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14 February
The Stable pizzeria opens in Padstow
Pizza and craft cider restaurant group The Stable has today (14 February) opened a new location in Padstow. With restaurants…
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14 February
Sticks′n′Sushi appoints Simon Gaske as chief marketing officer
Sticks′n′Sushi, the 30-strong Danish-Japanese restaurant group with restaurants in the UK, Denmark and Germany, has appointed Simon Gaske as its…
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