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 Over to youShould Scotland have different rules on smoking in public places to England and Wales? The burning issueSmoke-free, or free to smoke?
Simon Wright Would you serve mutton in your restaurant?We ask three leading chefs if they would serve mutton in their restaurants. Aikens was rightSteal, swipe, pinch, nab. Call it what you will, theft of property is a nuisance for any business. But in a restaurant, where decorations have been painstakingly selected to create a cohesive look, the disappearance of cutlery, linen and ashtrays can be even more annoying. The burning issueIt's good to talk...Caterer Group development editor Forbes Mutch Over to youShould restaurateurs turn a blind eye to customers stealing property from their restaurants? The burning issueJane Sunley, of talent-retention specialist Learnpurple, on Britain's poor productivity Over to youAre you worried agency staff could pose a security threat to your business? The burning issue"QMH's accounts were rubbish, from at least 1981, yet it traded merrily away for a decade" The burning issueA simple truthSimon Wright finds perfection in a few well cooked ingredients The chef, the cook, his book and his menu
The burning issueJunk food confusionEgon Ronay condemns a rush to judgement Sign of the timesIf the cap fits... Over to youShould chefs reduce salt in their cooking? All eyes are on the Athens OlympicsThere's a faint whiff of moussaka in the air at Caterer Towers this week. In case you hadn't noticed, the Olympic Games are upon us again, and focus of the world's attention has turned to Athens. Reader SoapboxHilton by name; Hilton by nature?What makes a hotel a Hilton? asks Cris Beswick, creative director, Beswick Design Your Shout: Kevin Casserly, FleuretsBudget hotels have room for expansion Reader soapboxIs it time to put cookery back on the National Curriculum? Yes, says director of the Academy of Culinary Arts Sara Jayne Stanes Over to youShould all restaurant menus state where their meat originates from?
Your Shout: Peter Tyrie, Eton GroupRestoration buildings should become hotels Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next |
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