Opinion
The Opinion section on Catering Today showcases expert views and commentary from across the UK hospitality industry. It features perspectives from restaurateurs, chefs, trade association leaders, and analysts on the commercial, operational, and policy issues shaping foodservice today. Covering topics from staffing and sustainability to technology and consumer trends, Catering Today’s opinion pieces provide industry professionals with informed debate and critical reflection on the future of hospitality and catering in the UK.
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May- 2018 -15 May
How will the industry tackle the increasing number of no shows at peak times?
Throughout my 30 years in the industry I’ve witnessed many waves of change. One of the most increasingly frustrating trends is for customers not to turn up for their booking or to cancel at the last minute. Bookings used to involve a phone call and a fiercely guarded paper diary full…
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14 May
Art and ambience: how to host the perfect dinner
My life’s passion is the French concept, L’art de la table, which involves the physical elements of the place where your guests dine – the tablecloth, the cutlery, the glassware, the décor, the service – but above all, it is the ambience you create. For me, there are two kinds…
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11 May
How the food industry can limit its plastic packaging environmental impact
There has been a real wake-up call in the food industry recently regarding plastic packaging. In the UK we throw away 800,000 tonnes of plastic packaging waste every year. To help combat the damage we’re doing to our environment we are seeing a constant stream of initiatives being introduced every…
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9 May
Food for thought: time to trim the waste line
It’s often said that too much food can damage your figure. So here are some damaging figures that could ruin your appetite. Globally, a third of all food that’s produced is wasted. That food waste is responsible for more than 173 trillion litres of wasted water. If food waste was…
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