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Dynamic pricing: more than just a trend
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Dynamic pricing: more than just a trend

Dynamic pricing is gaining ground in the catering industry, offering new opportunities to boost revenue and enhance the customer experience. By adjusting your prices based on factors like demand, season, or time of day, you can respond more intelligently to changing conditions. Discover how you can implement this strategy in your business.

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Summer Agreement 2025 specifically for catering businesses
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Summer Agreement 2025 specifically for catering businesses

The Summer Agreement 2025 changes the rules around night work and voluntary overtime in the catering sector. Discover what’s changing, when it takes effect, and how you as an operator can benefit from it.

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Why a strong cocktail menu is essential
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Why a strong cocktail menu is essential

Cocktails have become an inseparable part of today’s hospitality scene. A well-designed cocktail menu elevates the experience in your establishment and it all starts with the right mix of classics and creativity.

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Playing music in your catering venue: Are you allowed to?
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Playing music in your catering venue: Are you allowed to?

Playing music in your restaurant, bar, or café? In this blog, we explain everything you need to know about copyright and neighboring rights, free alternatives, and how to create atmosphere without risking fines!

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Hiring a student in our catering business: Here’s how to do it
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Hiring a student in our catering business: Here’s how to do it

Your business is running well, summer is around the corner, and you could use some extra hands. So you ask yourself: “Should we hire a student?”. But how exactly does that work? What’s allowed, what isn’t, and how many hours can a student actually work without running into trouble?

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The hard truth: how to make your catering business more profitable
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The hard truth: how to make your catering business more profitable

You work yourself to the bone, every single day. You deliver quality, your customers are happy. And yet… at the end of the month, there’s too little left over. Sound familiar? Then it might be time to do the one thing every catering owner hates: take a critical look at your own menu.

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