Skip to content

The Takeaway: March

Welcome to the March edition of The Takeaway. With the hospitality sector finally gearing up to get back in business there’s no time to waste. So let's get acquainted with everything that’s been happening in the industry this month...

The Storm That Shaped Wholesale

Better Wholesaling’s new quarterly publication Better Wholesaling Insights has launched with an in-depth look into how the COVID-19 has changed the Wholesale channel forever.

Read the whole story here.

How to optimise your outdoor space

Outdoor dining is one of the hottest topics in foodservice right now, and Unitas’s Bar and Kitchen has some top tips for creating an inviting space for consumers.

Read the whole story here.

BrewDog eyes beer hotel site in Edinburgh

In a time when many businesses are being hit hard, beer brand BrewDog are proving that growth can still happen. The Caterer reports on their latest venture.

Read the whole story here.

Waste food: What do you do with 86 tonnes of celeriac?

January’s Takeaway featured a report on Wholesalers being potentially forced to throw away unsold food. The BBC’s update reveals how footballer Marcus Rashford helped them avoid the worst case scenario.

Read the whole story here.

What is the true cost of closing a restaurant?

Sobering reading from New York Magazine’s Grub Street, as they delve into the complex financial and emotional costs of closing down a food business.

Read the whole story here.