Tackling the Ordering Process Issue: Going online
The following scene is probably repeated in catering establishments across the country on a daily basis.
The Rise and Rise of Vegetarian Restaurants
With the announcement that sandwich chain Pret A Manger is to open a pop-up vegetarian only restaurant in Soho next month , it has to be asked what will wash in next on the tide of vegetarian resta
Corporate Catering Menus - Some Thoughts...
We’ve had the privilege of seeing a lot of good catering menus so we thought it would be good to share a few insights garnered.
Optimizing Down Time in Catering Going Corporate
The avoidance of ‘down-time’ is a perennial concern for caterers. Periods of little or no business and the impact these have on cash flow has long been part and parcel of the industry.
Customers often want more for less!
Starting a Catering Business
The role of cooking in the modern world has shifted; originally seen as a necessity to provide fuel for the family, it has become an activity where amateur chefs can display their creativity.
Catering and the Cookie Platter!
Sometimes I think there should be a reality show that looks behind the scenes at what goes on in a in a busy catering operation.
How to Retain Customers
The key to retaining customers? Provide better service than your rivals.
It’s simple when you put it like that, but how can you maintain the edge in a catering market that’s subject to stiff competition?
E-Marketing – Changing How Drop off Caterers Run Promotions
Increasingly, caterers delivering food to offices are utilising email marketing tools as the means by which they communicate their promotions to their customers.
'Work smarter, not harder' says CEO of Institute of Hospitality
We recently read a great article on The Caterer website, written by Peter Ducker, Chief Executive at the Institute of Hospitality.