Survival of the most adaptable
With the deluge of problems the industry has had to cope with over the past 18 months, it's easy to lose sight of what continues to succeed in this business - having a good idea, finding the right audience, great marketing, and being professional enough to adapt when you must.
One of the biggest attractions the industry holds for people is the dream of setting up on their own. Those who turn that dream into a success are the ones who are willing to push the boundaries, take a risk and pay enough attention to the detail - think of Robin Hutson's Hotel du Vin, or Gordon Campbell Gray's One Aldwych, or the Kaye brothers, the men behind Ask Central - people whose premises are consistently good, no matter what its price bracket.
In this week's Caterer, we meet more characters with the enthusiasm and drive to succeed. Australian entrepreneur Will Ricker, who has just opened his fourth restaurant in London, seems to have the Midas touch. He taps into what people in the capital want, and does so with a panache that is typical of catering's best.
He started in London as a labourer on a building site but was soon convincing backers to fund his first venture. And, as for most entrepreneurs, it hasn't all been easy - his second project closed but, not surprisingly, he's bounced back, having learnt one or two crucial lessons.
And it's not just the independents who demonstrate impressive entrepreneurial spirit. Our piece about tapping into the weddings market shows that, even from within the confines of a large corporation, it is innovation that wins. And with weddings, it's about providing the whole package - from stag night to honeymoon and everything in between. Those who have recognised this are winning hands-down.
Of course, we should all be concerned about the skills shortage, pensions provision and the ever-growing red tape that threatens to strangle small businesses. It's fine to be aware of whether the stock market is up or down or which huge conglomerate is buying which but, no matter how big or small your business, it's vital not to lose sight of the fact that success is about being determined enough to change when you need to, and professional enough to continue to care about the detail.
LINDA PETTIT, Managing editor, Caterer & Hotelkeeper
Miniature meals Event caterers don't always grab the headlines for pushing food trends, but they operate in a highly competitive sector where style and innovation are very important - so they're always searching for ways to get an edge. The most chic thing in their repertoire right now is bowl food - miniaturised meals served at drinks parties, which are well on the way to replacing buffets as the hottest way of dishing up food to a bunch of hungry, sophisticated guests. Turn to page 28 to find out more.
Amanda Afiya, Chef Editor
Maximum service Hotels have been hosting wedding receptions for a long time, but it's only relatively recently that they've been able to apply for licences to conduct the ceremonies as well. And, as hoteliers have discovered, it's a lucrative business. The canny among them have gone further, offering complete packages. It's all about using space and resource to the best advantage, something that all businesses need to take into consideration these days.
Jenny Webster, Hotels Editor
