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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Jun- 2023 -16 June
The Steel Keg Association launches new keg champion awards
The Steel Keg Association (SKA) is honouring the inaugural 2023 Keg Champions for UK today, World Refill Day, in celebration of pubs, bars, breweries and restaurants embracing the remarkable benefits REUSABLE steel kegs and casks deliver; sustainability, efficiency and a fresh experience most consumers can’t get at home. The 2023…
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15 June
Cooking up a solution – saving costs by recycling food waste
According to a study of more than 200 catering sites by AI technology business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase. From plate scrapings and spoiled produce to shells, gristle and bones, the vast majority of unwanted waste is simply binned. However, with…
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13 June
‘Innovate or die’: the conundrum facing a rapidly changing catering industry
Historically known to drag its feet when it comes to new technology, the catering sector is quickly playing catch up thanks to mounting competition and technological advances that are making it more accessible. Cloud-based tools have been leading the tide of change, with the aftermath of Covid-19 acting as the…
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12 June
All About The Cooks: the future of catering is local produce
What is All About The Cooks? All About The Cooks is an online marketplace, which enables talented home cooks to sell their food to local people. The plan was to launch earlier than 2020 but we got delayed because of the pandemic. As of now, we have 70 cooks and…
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12 June
The importance of regional ingredients and shortening supply chain
It is becoming increasingly important in modern cookery for businesses and the culinary sector in general to champion regional ingredients and make a wholly conscientious effort to shorten supply chains. Essentially, what this means is decreasing the time from field to fork for the benefit of the environment and the…
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5 June
The rise of the gluten free demand: how should businesses accommodate it?
Where did the idea of growing and processing gluten free oats come from? This is our home from I think about 1970 and I grew up on Glebe Farm. From 2009 we started to do gluten free oats because we wanted to start selling again things we could grow on…
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May- 2023 -31 May
Collaborative robots: how can they enhance customer service?
Do you think hospitality is one of the sectors that could potentially benefit from implementing AIs? Yes, very much so. Robotics is one area, such as the delivery tray bots that we have, but they could also be used in the areas of for example guest greeting or taking reservations,…
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31 May
The Experience Economy: Meeting changing expectations in a cost-conscious world
To today’s consumer, the experience economy has evolved beyond going to the cinema or to a pub quiz. According to research, one in three people are now seeking out a memorable experience regularly, and willing to pay 28% more to get it. On top of this, 56% of consumers are…
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26 May
Hyper-localisation: Creating a sense of place in the hospitality industry
Bid farewell to the era of generic hospitality design – customers are craving more than a one-size-fits-all experience when they step into a bar or restaurant. In their quest for unique and personalised experiences, patrons demand curated designs that reflect the essence of their chosen destination. Enter the captivating trend…
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24 May
Why the true value of hospitality businesses resides in their data
It has been a difficult period for the hospitality industry since the pandemic. In the UK the number of available, skilled workers has diminished greatly, an issue that has been accentuated further by factors such as Brexit, rises in minimum wage and operating costs for hospitality businesses, while the national…
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