Comment
The latest comment and opinion, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Sep- 2023 -25 September
Why sustainability is key for attracting and retaining hospitality staff
It’s no secret that these are challenging times for our sector. Staff shortages, rising food costs and increasing energy bills are putting significant pressure on operators. However, according to the statistics in the latest report ‘Sustainability Matters: What teams want and how brands can win,’ in partnership with hospitality data…
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20 September
Food allergies and the implications for caterers
Research published by Dr Hazel Gowland unveiled prosecutions for food allergen incidents increased almost tenfold over a period of six years, with peanut being the most common allergen involved, followed by milk and egg. Further research conducted by Shield Safety echoed Dr Gowland’s findings. Senior safety consultant, Vicky Wood, recently…
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4 September
How to tailor interactions for drive-thru customers in the QR industry
In 2022, the quick service (QSR) and takeaway industry in the UK amounted to a whopping £21bn, up from the previous year’s approximate £20bn. This year, the market is forecast to reach greater heights of £22bn. The UK’s 2,256 drive-thrus took in just over £2.8bn in the year to the…
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1 September
Could sourcing ethical meat make restaurants more sustainable?
The UK consumes 2.5 billion burgers every year. In your opinion, why is this particular dish so popular? I think that the popularity of street food has helped and it’s always been an affordable treat. And I think it’s just a combination of using a few quality ingredients and putting…
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Aug- 2023 -29 August
Is competitive socialising replacing the traditional pub?
“The gaming element is a great leveller and way of bringing groups together, whatever the occasion. It’s fast paced, engaging and a great way to create memories together which we hope will last long after our guests have left us,” says Juliette Keyte, marketing director, Red Engine. Research this month…
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18 August
In conversation with the founder of the Cornish Bakery
Can you tell us a little bit about your career leading up to the Cornish Bakery? I really didn’t have a big career, because from my early 20s I backpacked all over the world. I funded that travelling by buying and selling pub properties. I would do between two and…
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14 August
The decline and bounceback of the night time economy
Recent data from CGA has shown that Britain has lost over 100 independent night time venues in the last year and has seen a 31% decline in the total number of night time venues between June 2020 and June 2023. This paints a bleak picture for an industry that is…
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10 August
Greggs’ recipe for success
By May 2023, Greggs’ sales had shot up by nearly a fifth compared with the same time in 2022, as its offering of sausage rolls and pasties remained “compelling” to customers during the cost-of-living crisis. In the spring of this year, the country-wide chain of bakeries also revealed that hot…
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7 August
The industry reacts to the new alcohol duty hike
Last Tuesday (1 August), the significant shake-up of alcohol taxation arrived, meaning that tax is now levied based on a drink’s strength. This means that the overall duty on most wines and spirits have increased, while taxes on lower alcohol drinks and most sparkling wines have fallen. The changes, which…
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1 August
Reinventing fine-dining: the concept behind eòrna restaurant
Can you tell us briefly about how you entered the industry? Well, I had always in my life worked in hotels, restaurants and bars as part time jobs but never really considered it as a career until after university. I finished my degree in engineering but I wasn’t in love…
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