Category: The Caterer

– Sale on behalf of the Administrators as a going concern

Tunley Engineering highlights some easy changes operators can make, from increasing their plant-based menus to eco-friendly packaging.

Rick Stein’s career has seen him undertake culinary tours of Mexico, Spain, France and India as well as a plethora of European cities.

The thought behind this recipe was to come up with a dish that uses all the vegetables currently grown by the farmers who supply our restaurants in late August.

With the lack of trained staff the current bane of the industry, operators are thinking smarter about recruiting their workforce. *The Caterer*’s latest roundtable event, which was held in partnership with HR software company Ceridian, looked at the best ways to tackle hospitality’s worsening skills crisis. Rosalind Mullen reports

Ninety-two per cent of businesses in the hotels, hospitality and catering sector who are attempting to recruit staff have reported difficulties, a significant rise from 76% in the second quarter and the highest rate since records began in 1997.

A lack of anything from CO2 to Christmas trees is instilling pre-seasonal panic, so how will businesses cope? Will Hawkes reports

D&D London has announced it will be permanently rolling out its chef training programme after seeing 50 of its summer school participants join the business.

Northern-based AM Services Group has expanded into the workplace catering market with the launch of its new brand AM Food.

Deutsche Hospitality and the Porsche Design Group are joining forces to launch the Steigenberger Porsche Design Hotels brand, with at least 15 properties on the cards, including in London, Singapore, Dubai and Shanghai.