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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Feb- 2022 -16 February
The importance of sourcing an ethical rating specialist
Why is it important for hospitality firms to mitigate costs as much as possible? Controlling overheads and costs is always a key part of building a successful, viable business. After two years of disrupted trade due to the pandemic and with rising inflation hitting every area from energy to staffing,…
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14 February
The Butcher: the UK’s new face of burger joints
What is the history of The Butcher? The Butcher was founded in 2012 in Amsterdam after a long process of development. I was trying to create the ultimate burger for The Butcher – a very honest burger that’s a great value for money. We have five or six sites in…
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7 February
A new direction for sustainability
Founded in 1992 as the International Hotels Environment Initiative (IHEI), The now re-named Sustainable Hospitality Alliance has grown to encompass fifteen world-leading hospitality companies, including Hilton, Deutsche Hospitality and Hyatt. It’s members make up 30% of the global hotel industry by rooms, with a combined reach of over 35,000 properties…
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3 February
The Tonight Josephine takeover
What inspired the expansion of Tonight Josephine, particularly in Cardiff? Since the start of the pandemic, we were determined to get through the hard times, and to create an even better brand and business on the other side. Doing the deal with Nightcap has opened up the possibility of doing…
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2 February
How to refine career progression within hospitality
Although hospitality may still be enduring some uncertainty, consumer confidence is on the rise. According to a recent study from the CGA, more than two thirds (70%) of the UK now feel optimistic about visiting pubs, bars and restaurants – over double that of those showing similar optimism at the…
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2 February
Hell Yeah Hospitality: Secrets of growth during a pandemic
The past 18 months have not been all doom and gloom in the hospitality industry. Despite the period of uncertainty, companies have found ways to grow their business by exploring alternate avenues and diversifying their approach. Hell Yeah Hospitality Group, which operates three hospitality brand concepts; Pizza Punks, Mamasan and…
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2 February
Kickstart schemes: injecting fresh talent into hospitality
Why is any talent scheme advantageous to a firm in the sector? Programmes such as the Kickstart scheme allow businesses to take on young, adaptable and enthusiastic talent who are willing to learn and progress. Taking on young people can breathe new life into a business, and they can bring…
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Jan- 2022 -21 January
East Anglia most expensive for ice cream and Midlands cheapest, survey finds
The Ice Cream and Artisan Food Show 2022 (8-10 Feb, Harrogate) surveyed UK ice cream parlours to ascertain the prices of quality ice creams around the country. East Anglia came out most expensive at £4.50 for two scoops of vanilla ice cream, whilst the Midlands was revealed to be the…
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20 January
How stories can empower your food business
Most business owners don’t realise that they have two businesses to take care of; the one they are and the one they’re becoming. The prior is where most get stuck in and forget to work on the latter and subconsciously get into a rut. I’m going to share a main…
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17 January
Is technology the key to creating a safer nightlife?
While the re-opening of nightlife across the UK has been welcomed across the country, it has been accompanied by an alarming increase in the number of reports of drink spiking. Since October, increased awareness and scrutiny has been placed on the issue, driven by protests and boycotts such as Big…
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