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- 2020 -26 August
Five stars: Top tips to get better reviews
Online reputation management – pretty much everyone working in hospitality knows the importance of it. In fact, having a positive online presence can make or break your business, with a staggering 76% of UK consumers admitting to checking internet reviews before choosing an establishment to eat or drink at. Think about it, if a potential customer searches for your…
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21 August
GMs must be front of house to reassure customers and staff post-lockdown
The best hospitality operators definitely took a ‘glass half full’ approach when lockdown was imposed and looked for the opportunities in a situation that was beyond their control, rather than railing against it. Enforced closure allowed for the reflection and review that are hard to make time for when you’re…
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19 August
Adhering to GDPR when assisting NHS Test and Trace
Since the hospitality sector was permitted to reopen on 4th July 2020, there has been a heavy emphasis on assisting NHS Test and Trace to support the gradual easing of the social and economic lockdown measures, following the COVID-19 outbreak. This means every hotel, pub and restaurant has been urged…
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18 August
Take me home – The future of the food industry
For better or worse, whether it be multi-channel cable television, police sirens or chlorinated chicken, the UK will always lag behind the US, and then eventually catch up. Right now, the Covid-19 pandemic has joined forces with the tech revolution (and our peculiar national obsession with copying the Americans) to…
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17 August
The coronavirus diaries: Liam Dillon pt. 2
Before lockdown, The Boat Inn was well and truly on its way to turning the corner on what has been quite a tough 3 years of trading. We’d gone from gammon egg & chips to tasting menus and handbag stools. Like many other business operators in this sector, I found…
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14 August
New branding trends for food and drink
In the highly competitive F&B sector, standing out from the competition is harder than ever. New products are launched every week and the market is becoming ever more saturated. Innovative approaches to visual design and branding are increasingly used in an effort to connect with the target audience on an…
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13 August
Five tips to make the most out of Dining Out to Help Out
The restaurant industry has taken a huge blow thanks to COVID, but this month the Eat Out To Help Out Scheme means we can all do our bit in helping the industry get back on its feet – but how can you make the most of it, safely? No matter…
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12 August
Best practice to take away from the industry’s reopening
The hospitality industry had been eagerly awaiting ‘Super Saturday’ with bated breath. With a huge sigh of relief, it marked a significant milestone where operators could finally open their doors and welcome back their customers. While the reopening of the industry was a positive step for many hospitality businesses, there’s…
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10 August
How important is post-closure maintenance?
Earlier this month, pubs, bars, cafes and restaurants across the UK began welcoming customers for the first time since the lockdown began in March. However, restrictions such as limited capacities, mandatory contactless payments and protection screens make going out to eat or meeting your friends for a quick pint a…
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7 August
The right menu for reducing bacterial transmission
Studies have shown that some of the ‘germiest’ things on a menu may literally be the menu itself! Indeed, a study* by Charles Gerba from the University of Arizona revealed that menus carried the most amount of germs, with an average count of 185,000 bacteria. He claimed that there are…
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