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- 2024 -16 February
Chef Robert Thompson MBE to open RTCaféGrill
Chef Robert Thompson MBE has announced that he is set to open RTCaféGrill in Ryde on the Isle of Wight…
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16 February
Costa Coffee to boost pay in April
Costa Coffee has announced that from 1 April 2024 it will increase pay rates for over 15,000 team members in…
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16 February
Hiraeth relocates to Court Colman Manor Hotel
Hiraeth, the independently run pub and restaurant that secured its place in the Michelin Guide within eight months of opening,…
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16 February
Tortilla confirms delivery partners following strategy review
Tortilla has confirmed UberEats and Just Eat as its delivery partners, following a review of the fast-casual brand’s delivery strategy,…
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15 February
Today’s news in brief – 15/02/24
Britain’s leading hospitality groups saw YoY LFL sales growth of just 0.1% in January, according to data from CGA. This…
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15 February
January Hospitality sales flatline amid consumer spending squeeze
Britain’s leading hospitality groups generated year-on-year like-for-like sales growth of just 0.1% in January, according to data from CGA. This…
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15 February
Knoops revenues up 23% since Christmas
Chocolate drinks expert Knoops has reported a 23% revenue increase on a LFL basis for the start of the year. …
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15 February
Coaching Inn Group founder and CEO to retire in March
RedCat Pub Company has revealed that founder and CEO of the Coaching Inn Group, Keving Charity, will be stepping down…
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15 February
Buzzworks appoints chef Brian Maule as consultant
Buzzworks Holdings, the Scottish independent restaurant and bar operator, has appointed Scottish chef Brian Maule as consultant to the business.…
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14 February
Today’s news in brief – 14/02/24
Heston Blumenthal OBE has urged Companies House to act on the rise in fake restaurants, after the restaurateur’s business was…
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