Ben Warner, founder of Benugo, edits the magazine and discusses what contract catering has to learn from the high street
The Caterer and Hotelkeeper Interview Will Ricker, who owns seven restaurants in London, talks about the challenges faced by restaurateurs in an increasingly competitive market
Lessons from the High Street More and more contract caterers are acquiring high street brands or applying high street principles to their workplace offers. Is the traditional staff restaurant on its way out?
Time to Expand the Brand? The big restaurant chains make expansion look easy but there is an art to make a commercially vibrant operation and recreating it in multiple sites
Better Business: Moro Husband and wife chefs Sam and Sam Clark on how opening in a quiet market parade helped transform the area into a culinary hotspot
Hotspots: Tramshed, London Behind the design at Mark Hix's Shoreditch restaurant, Tramshed, which includes artworks by Damien Hirst
Chef Masterclass How the Greenhouse's Arnaud Bignon brings out the flavour of beetroot
Cashing in on Chip Week Chip Week, the national celebration of one of Britain's favourite foods, returns next week for its 22nd year. We look at how caterers can harness the event to drive food sales through the post-New Year doldrums