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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Aug- 2022 -3 August
How the Hospitality Industry can combat the insolvency crisis
After a report from UHY Hacker Young showed that UK restaurant insolvencies have jumped 64% from 856 in 2020/21 to 1,406, Kate Nicholls, CEO of UK Hospitality, warns that “it’s quite clear that this is just the tip of the iceberg”. The past quarter represented the largest number of restaurant…
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2 August
Q&A: Follow Leisure: The District takeover
Can you tell me a bit about the history of Follow Leisure? We are a multi-venue hospitality operator with a portfolio of 10 brands comprising some of Northern Ireland’s most loved casual eateries. Many of our customer base dine with us seven days a week across multiple brands. Behind the…
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Jul- 2022 -27 July
Catering industry prepares to visit the Casual Dining show this September
Casual Dining – the only UK trade show dedicated to the casual dining sector is returning to ExCeL London on 16-17 September. The industry show for the hospitality sector will once again co-locate with sister shows lunch! – the definitive event for cafés, coffee shops and food-to-go and Commercial Kitchen…
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25 July
The Golf Fang takeover
What inspired the launch of the Ghetto Golf and Golf Fang brands? Dan, our co-founder, and I came from a traditional food and beverage background. In 2015, having worked in the industry for a collective 30 plus years, we noticed that the industry was beginning to change. Guests wanted experiences…
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Jun- 2022 -20 June
Behind the doors of The Residency Notting Hill
What is your history in the business? I grew up with my family working in some of the best restaurants in London and Portugal. My father and uncles were chefs and managers, so I’ve been immersed in the industry for as long as I can remember; the passion runs in…
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May- 2022 -11 May
SushiDog: the new face of grab and go sushi
What is the history and concept of SushiDog? SushiDog was launched by myself and childhood friend Nick. We felt that there was quite a large gap between the freshness of restaurant quality sushi and fast casual sushi, so we set out to create a brand and concept that delivered on…
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3 May
5 Simple Tips to Keep Your Restaurant Staff Motivated
Your teammate is sick on a busy Friday night, every single customer orders the fish option, or there’s a massive van parked across the customer parking slots. It’s impossible to predict everything that can go wrong in our industry. And at times, this constant battle can be demotivating and demoralising.…
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Apr- 2022 -26 April
Behind the doors of Neyba’s £15m investment plans
What is the history of the business? We set up the business formally just over a year ago, but it’s been a couple of years in the making. Misha and I have worked together for the past five years on Burger and Lobster and growing the brand globally. What inspired…
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21 April
Natasha’s Law leads to ‘staggering increase’ in Allergen Awareness training
The numbers of hospitality professionals undertaking allergen awareness courses has increased by more than 1,200 per cent in the six months since Natasha’s Law was introduced. According to data from Tayl, the easy-to-use learning management software provider, completion rates for training specific to allergen awareness has increased 13-fold since October…
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14 April
Is this the future of food delivery?
While food delivery has risen to become a rival to in-house dining, with brands and restaurants around the UK adopting a delivery service on top of its traditional restaurant setting, Mate Kun, co-founder of Growth Kitchen, believes its potential is not being met. He explains that the inspiration behind the…
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