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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May- 2023 -3 May
The ‘Market Place’ of Ideas: Reinventing the dining experience
“I think the way the industry is going and where people see casual dining, is completely changing. The fact is now you can go out with a group of friends, and all have the same experience of being somewhere but all have a completely different food and drink experience. I…
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3 May
Top considerations for hospitality businesses heading into the era of personalisation
The start of 2023 has been particularly difficult for the hospitality sector, with rising inflation forcing consumers to cut discretionary spend. In fact, more than half of UK consumers have cut back on non-essential spending, with nearly two-thirds choosing to reduce the amount they eat out. As such, in the…
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2 May
Fighting the global food waste problem with AI and automation
With food and drink prices remaining stubbornly high in the UK despite recent Office for National Statistics figures showing a slowdown in inflation, it has never been more important to manage and reduce waste. Yet, according to the United Nations, roughly 17% of all food produced in the world for…
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Apr- 2023 -28 April
Fast, fresh talent: 7 tips for sourcing hospitality talent at the last minute
Businesses always aim to get their staffing right. But in catering and hospitality things can be very unpredictable: there are times when restaurants, pubs and bars need to pull in last minute staff. The upcoming Coronation of King Charles III – and the four-day bank holiday around it – will…
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28 April
Keep it Professional: Building Respect for everyone working in Hospitality
People are the heart of hospitality. Yet, the external perception of hospitality workers is often clouded by outdated stigma, which is hard to shake off. More critically, this is having a negative impact on recruiting at a time when labour is in short supply; not to mention the direct impact…
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26 April
The Shaftesbury Theatre’s foray into meetings and events
Can you tell us about your career leading up to your time at the Shaftesbury Theatre? I started in the events industry back in 2013, working for a London-based staffing agency that was looking for waiters and bar staff for various venues. I signed up to support my studies while…
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24 April
Stop the waste: how Stanwell House cuts down on its waste
“We’re very keen on making the project famous, because we feel that it’s important that we kind of do as much for the environment as we can,” says Chris Wheeldon head chef at Stanwell House. Food waste is an issue that is becoming increasingly publicised in the food industry. About…
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20 April
Elevating guest experiences through technology and data, both on and off-premise
In an era where consumers are watching every penny more carefully, the good news is that consumers are still prioritising quality experiences and are seeking excellence in exchange for their hard-earned money. It’s crucial that restaurants are adapting to meet these new expectations given the increased competition, and operators need…
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19 April
Piazza Italiana, a ‘breathtakingly beautiful’ restaurant
Can you tell me about your career in the run-up to your time at Piazza Italiana? I was born in Riga, Latvia, and I have had a love for cooking and restaurants since childhood. I was first inspired by watching my family prepare wholesome, delicious meals using high quality produce…
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17 April
Saving money and raising money: Life as a hotel restaurant
Tell me a little about the history of Northcote? Northcote was established in 1983 by myself and Nigel Haworth with local businessman John Wolstenholme. It was a six-bedroom property, development in 1992 changed it to a 14 bedroom hotel,in 2013 increased to 18 and in 2014 we became 26 rooms…
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