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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May- 2025 -8 May
The future of food halls: why Kerb is appealing to indie street food traders
The traders at Kerb made more than £32m last year. That’s 37% higher than 2023. In just two years, their collective revenue has nearly doubled. For a group once seen as just an ensemble of scrappy street food vendors, the numbers tell a different story now. Kerb is not alone.…
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Apr- 2025 -28 April
How Tasty repurposed Eat Out to Help Out five years on
Back in the summer of 2020, Eat Out to Help Out gave Brits a reason to leave the house. Half-price meals pulled people back into restaurants after months of lockdown, and by the end of the scheme, diners had claimed more than 160 million meals across the UK, according to…
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16 April
Is it time to rethink restrictions around outdoor dining spaces?
During the pandemic when hospitality businesses were struggling as a result of social distancing restrictions, outdoor dining was a saviour to many. Lots of businesses were able to put tables and chairs on pavements and in roads allowing them to make money when people could not mix inside. However, as…
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14 April
WSCS Global launches exclusive paper cutlery
WSCS Global is launching a new planet-conscious paper cutlery solution for consumers to eat food on the go. Unlike traditional on-the-go cutlery, WSCS’s paper cutlery combines multiple layers of paper for added strength, and is precision-cut for a smooth and comfortable eating experience every time. By manufacturing in India in partnership…
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9 April
How pedestrianisation could be the saviour of Soho
G-A-Y, a nightclub in Soho, London, is one of the most famous gay clubs in the UK situated in one of the most notable LGBTQ+ friendly areas in the world. However, in February it was put up for sale with owner Jeremy Joseph stating the area has “lost its vibrancy”.…
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9 April
Thinking outside of the box: Why is Boxpark trying a new concept?
Since its inception in 2011 Boxpark has had a simple business model, using shipping containers to build a market hall style hospitality venue, always trying to be agile and cheap. However, 15 years on Boxpark is taking the next step by unveiling its new Boxhall concept in Liverpool Street, a…
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9 April
How did Sandwich Sandwich go from being a local favourite to national fame
Just six months after launching its first London store on Gresham Street, Sandwich Sandwich has opened a second site at Mark Lane. Founded by Nick Kleiner in 2012, the once-small shop has grown rapidly with the support of his son, Josh, earning the title of Restaurant of the Year 2023.…
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8 April
How technology can revolutionise catering events
Technology is changing the way we live our lives. It has changed how we communicate, learn new things, travel, enjoy entertainment and work. Now, the way we take part in catering events is changing. Catering Technology in the Events Industry Catering technology has revolutionised the industry, from event planning and…
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7 April
Harder to hire, even tougher to keep: hospitality’s retention crunch
The hospitality sector stands at a crossroads, with financial pressures mounting and workforce satisfaction waning. A new survey from Hospitality Jobs UK and KAM Insights, in partnership with the Access Group, paints a stark picture: nearly half (46%) of hospitality employees now earn under £30k, up from 37% in 2024…
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Mar- 2025 -31 March
Confronting the realities of foodservice inflation
The latest CGA Prestige Foodservice Price Index (FPI) brought a rare moment of relief to the UK. January 2025 marks the 19th consecutive month of slowing year-on-year inflation. Monthly inflation across the basket of measured items held at 1.8%, while month-on-month inflation remained flat at 0.0% – a welcome pause…
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