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How To guides to improve your Culinary and Hospitality service

Inside Hotels

Inside Hotels

In this issue of Inside Hotels, Cow Hollow, Manchester; Lancaster London's Sally Beck; Behind the scenes at the Principal London and more... Read more
How to… enter chef competitions

How to… enter chef competitions

Taking part in competitions can bring a wide range of benefits, but you would be better off targeting carefully chosen events, as spreading your efforts too thinly is a recipe for disaster. James Stagg reports Read more
How to… harness change successfully

How to… harness change successfully

With the economy in a state of great uncertainty and volatility, being able to adapt your business model and change your practices is vital, says Jane Sunley at employee engagement consultancy Purple Cubed Read more
How to… prepare a free-from Christmas

How to… prepare a free-from Christmas

With Christmas planning in full swing, Gail Bridgeman, campaign controller at Bidfood, provides some tips on how best to cater for free-from dietary requirements during the busy festive period Read more
How to… make payments cost effective

How to… make payments cost effective

Payment is a perennial pain point in restaurants and bars, and the experience can take the shine off even the most special occasions for guests. To explore how it might be refined, The Caterer conducted researc ... Read more
Terrorism: how to prepare

Terrorism: how to prepare

Hospitality venues need to be ready for any number of emergencies, including the increased threat from terrorists. Rosalind Mullen reports Read more
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