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

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.

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!

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.

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.

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?

Increasingly, caterers delivering food to offices are utilising email marketing tools as the means by which they communicate their promotions to their customers.

We recently read a great article on The Caterer website, written by Peter Ducker, Chief Executive at the Institute of Hospitality.

Daniel Newman of Broadsuite Media Group,  poses the question, “Is it time to stop talking about cloud technology and start talking cloud business?”