OpinionIn this section you will find all opinion pieces, giving you an easy route to all the opinion pieces on Caterersearch. For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like Gordon Ramsay, Compass or Michelin-starred restaurants. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next Starwood to launch hotel in Syria and other international news
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Donald Trump to pull out of £1b golf resort?
BHA is happy to welcome all skilled workers from the EUCould I clarify the British Hospitality Association's position on the employment of immigrant labour in the hospitality industry (Caterer, 24 August, page 6)? The benefits of common standardsThe new common standards for hospitality accommodation have received some criticism in recent issues of Caterer and Hotelkeeper, but there are two sides to every story. Website for workersI have been very interested in the recent letters regarding the work/life balance of those working in the catering industry (J Kerr, Caterer, 17 August, and J Rollinson, Caterer, 24 August). Guests like hotel brandsI am writing in reference to your article "Sophisticated guests opt for independents" (Caterer, 24 August, page 9). The long march to mediocrity The gastropub revolution stands for pedestrian food and sloppy service, argues David Smolt . So it seems Daniel Clifford and Gordon Ramsay have joined the gastropub rat race. My views on the gastropub movement will come as no surprise to the many readers of this column. I compare their relentless trampling of our culinary landscape to that of an alien invader like the rhododendron, the Japanese knotweed or those vicious little crabs that appeared in the Thames a while back. In similar style, these whitewashed monuments to mediocrity spread their dull uniformity at an alarming rate, crushing all of value that lies in their path and strangling the rich diversity of cuisine that we so rightly cherish. I, like many others, have felt the effects. This is a movement that favours the rodent-like mackerel over the stately turbot, the proletarian brown shrimp over the aristocratic langoustine. And it has conspired to bring back a food previously consigned - righ More benefits of e-tradingIt was with great interest that I read the article "Purchasing power" (Caterer, 27 July, page 52). When disaster strikes...
Sleeping with the bed tax
Higher standards need more moneyAt last, the Government's new nutritional standards for school meals have been released. On first viewing, they seem to ring all the right bells: high-quality meat should replace low-quality meat products; fizzy drinks and chocolate are banned and deep-fried products limited; and fruit and vegetable intake must rise. Operation Gourmet – half-baked and on the rocks
Spare us the heart-shaped nightmareValentine's Day looks decidedly unromantic from the other side of the pass, says chef and writer Bill Knott So why does the taxman always pick on us?
This sea of legislation is swamping business
Why pubs and restaurants are re-targeting the grey pound
Property Hotspot: BristolEvery operator wants to open in the South-west, but are there any sites? SoapboxIan Neill, chief executive of Wagamama, muses on how to satisfy the growing demand for convenience, accessibility and portability Hooked On IdeasBeing an inspirational entrepreneur doesn't make you a great businessman, as Fish! founder and TV chef Tony Allan has discovered. He tells Andrew Sangster how he will operate differently this time around Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next |
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