Category: The Caterer

Sponsored article: The commercial opportunity linked to increased demand for plant-based (vegan or vegetarian) dishes is probably the worst-kept secret in hospitality. But despite growing demand, plant-based has never really, truly been open to ‘the masses’. But has all that now changed?

Fernando Trocca is to open a London outpost of his Buenos Aires restaurant Sucre in Soho this July, his first restaurant in the UK.

The National Association of Care Catering (NACC) has opened entries for its 2021 awards with a deadline of 16 July.

UKHospitality has joined forces with Jobcentre Plus to promote vacancies in the hospitality industry as the sector struggles with severe staff shortages.

Chichester College Group has extended its 15-year partnership with foodservice firm Aramark UK with the awarding of a new five-year contract.

While a spring of enforced outdoor dining may have left some hesitant about alfresco cuisine, as summer approaches many will be ready to consider digging the barbecue out once again.

This is the essence of our food, distilled into a single dish.

Henry Seddon explains how to balance filling immediate vacancies with recruiting and retaining talent long-term.

Alex Dimsdale explains what Marriott International is doing to solve the staffing crisis, from developing strategic partnerships with colleges to offering work experience with real value.

Gary Usher’s Elite Bistro Events crowdfund hit its target in less than 24 hours, with more than £161,000 of a target of £150,000 reached with 27 days still to go.