Author: Admin

When the UK’s offices begin to fill back up, their caterers will be ready with refreshed restaurants, refined product offers and geared up for a new way of operating.

Leading operators including chef Raymond Blanc, Wagamama chief Andy Hornby and Hospitality Union’s Jonathan Downey have said reducing distancing requirements to one metre would see more businesses survive the Covid-19 crisis and save “thousands of jobs”.

With a lift in lockdown measures drawing closer, the seafood industry vows to support the hospitality sector as together we prepare for a new reality

Chancellor of the Duchy of Lancaster Michael Gove has said he is hopeful that people will be able to enjoy “outdoor hospitality” from mid-June but admitted that it was going to be “very, very difficult” with pubs, restaurants and bars.

Operators have raised concerns over Scotland’s route map to exiting lockdown, including businesses’ outdoor spaces being able to reopen earlier than indoor spaces, and the timeline not aligning with changes to the UK-wide Coronavirus Job Retention Scheme (CJRS).

Currently 79% of Michelin-starred restaurants worldwide are closed due to the Covid-19 pandemic.

Relaxing planning restrictions to allow hotel operators to change a property’s use to residential could help the industry “bounce back”, Colliers International has said.

Head chef Michael Robins has pivoted his offer to collection only, serving the community during lockdown. Katherine Price hears how keeping true to the globally inspired, ever-changing spirit of the Hackney restaurant has brought the locals flocking

Richard Corrigan has threatened to stand outside landlords’ offices “with a placard and a loudhailer” if it means the industry avoids “Armageddon” over rents.