Category: The Caterer

A global campaign is calling on venues around the world to raise awareness of the threat to the events sector by lighting up in red on 30 September.

We’re missing out on the nuances of interaction and body language when we communicate via screens, says Wendy Bartlett

Hospitality shouldn’t be penalised unfairly to deflect from or compensate for failings in the government’s response to the Covid-19 outbreak, operators have said.

Diageo’s global bartending competition World Class has launched with new competitor challenges and partnerships.

Seafish has released the first in a series of regular assessments that look at how the global Covid-19 pandemic has affected seafood businesses in the UK from January to June 2020.

The Cavendish pub in London’s Marylebone reopens today under the direction of a new team including executive chef and Angela Hartnett protégé Alex Povall.

The co-owner of Japanese-Latin American fusion brand Sugoi JPN talks about the brand’s new franchise expansion initiative and plans to launch 10 sites in 12 months.

Joshua Jarvis, the founder of Wing Shack, is using his experience of prison to direct ex-offenders’ efforts towards a new career path in hospitality.

Fish and seafood presents a great opportunity for operators, whether as a versatile takeaway option or as a premium offering for guests looking to celebrate.

What do you normally have for breakfast? Fruit or granola. Special treats can be breakfast sarnies for the kitchen