Comment
The Comment section on Catering Today features expert opinions, editorials, and thought leadership from across the UK hospitality industry. It offers in-depth perspectives from restaurateurs, chefs, trade body leaders, and analysts on the key issues shaping foodservice — from staffing and supply chain challenges to innovation, sustainability, and market recovery. Catering Today’s commentary highlights diverse industry voices, providing critical insights and strategic viewpoints that help hospitality professionals navigate commercial, regulatory, and operational change.
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Oct- 2023 -23 October
How to capitalise on autumn and champion British ingredients
Autumn brings with it a rich tapestry of ingredients that inspire chefs like me to explore the treasures of the season. As a chef who champions quality over all else, I’ve always believed in the adage that “fresh is best.” This philosophy has encouraged me to celebrate British ingredients, develop…
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12 October
Plant Based World Expo announces conference sessions and features
Plant Based World Expo Europe, the largest 100% plant-based trade event in Europe, has announced its conference line up for the Plant Based World Pulse Theatre, taking place at ExCeL London on 15th and 16th November 2023. Featuring Veganuary’s 10th anniversary global film premiere, leadership addresses, and panels focussing on…
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10 October
Martyn’s Law: enhancing safety and security in hospitality venues
In recent years, tragic events have highlighted the need for improved safety and security measures in public spaces. The Manchester Arena bombing in 2017, which claimed the lives of 22 innocent people and left hundreds injured, served as a wake-up call for the need to strengthen security practices. In response…
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9 October
Environmentally-friendly beers are possible: Q&A with One Planet Brewery
What inspired the decision to power the brewery entirely with solar energy? The inspiration behind One Planet was to brew great beer while making as low an impact as possible on our planet. By harnessing the sun to power the brewing process, we are able to make a huge reduction…
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5 October
How can technology support a more personalised guest experience against the backdrop of rising costs?
Food inflation hit a 41-year high of 11.1% in October 2022, according to government figures. And although the latest BRC data has revealed that food inflation decelerated to 11.5% in August (it’s lowest since September 2022), experts are still predicting that consumers will remain cautious with discretionary spending as we…
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3 October
A career in hospitality doesn’t have to be short-term: Q&A with Cairn Group
What were the key findings of the research conducted by Cairn Hotel Group regarding staff perceptions in the hospitality industry? The findings from our new research are alarming and highlight the concerning feelings of many people towards our sector – something that has been an issue for many years. From…
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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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