Business - Trends & Data
It’s been three months since the UK’s momentous decision to leave the European Union, and despite the predictions of doom, it seems that hospitality businesses have had a successful summer. David Harris discovers if we might profit from the loss of the EU
More than six months after being presented with the Gold Service Scholarship by The Queen, Jennifer Santner has been on quite a journey. Piers Zangana spoke to the Sky Garden restaurant manager to see where the scholarship has taken her.
Inspiration behind the look of the UK’s newest hotels and recent refurbishments... Located in a leafy corner of Chelsea, 11 Cadogan Gardens combines sleek glamour with flamboyant theatrical style. Janet Harmer checks it out
Sometimes it’s better to reach a gold standard and perfect the skills you have, says Peter Hancock, chief executive of Pride of Britain Hotels
With the sector facing a staffing shortfall for the foreseeable future, The Caterer is relaunching Think Again to encourage young people into hospitality careers. Associate editor Neil Gerrard outlines the campaign
CH&Co Group’s apprentice commis chef at Mansion House talks to Katey Pigden about winning the first Nestlé Professional Toque d’Or Apprentice competition and her plans for the future
The UK’s dining scene has changed almost beyond recognition, but where does that leave hotel F&B? The Caterer, in association with PSL, gathered the UK’s top hoteliers and restaurateurs to discuss the future.
The latest University Caterers Organisation conference saw some mindful discussion on how to treat guests and a magical banquet at the University of Exeter
A high-level sustainability strategy is a great first step for hoteliers, but real progress will only be made if staff at all levels understand the environmental footprints left by their actions
The Paralympics from Rio are about to hit our TV screens. We can sit back and watch these brilliant athletes perform and admire their skills and determination to overcome adversity, but how well would your business be prepared if one of the athletes came to your hotel? Would they want to come back? And are you providing for their additional needs?
After the Childhood Obesity Strategy was published last week, the British Hospitality Association’s Ufi Ibrahim argues for a holistic approach
The chef de cuisine at Jaan, a modern French restaurant in the Swissôtel the Stamford in Singapore, tells Katherine Alano why working out of his comfort zone has made him a better chef
Here at The Caterer, we know just what a rewarding field this sector can be when it comes to developing a successful and fulfilling career.