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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Jul- 2020 -13 July
The coronavirus diaries: Shumana Palit, Ultracomida
So, this has been a journey I had never imagined – even as a natural born pessimist I hadn’t seen this coming. We’ve been through some lows, some small highs and some more lows, but we’ve kept going, and I think that luxury of having a working week has helped…
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10 July
The fourth of July was just the beginning for food and drink brands
The whole of the UK has its eyes on the 4th of July. It’s being described as an Independence Day for the hospitality industry, and consumers, as well as business owners are champing at the bit for the moment when doors can officially open. Brewdog, for one, has made it…
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9 July
The coronavirus diaries: Tony Lorenz, Lorenz Consultancy
Having negotiated rent reviews and lease renewals in the hospitality industry for over five decades and throughout the recessions of 74, 84, 94 and 2008, I thought I had seen it all. But, I have never witnessed anything quite like this. In times of economic crisis, we always switch our…
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9 July
Food labelling guidance: Bringing F&B businesses back up to speed
Restaurants, bars, cafés and catering providers cannot afford to take chances with their food-labelling processes as it only takes a single slip-up to potentially put customers in danger and threaten the reputation of every business involved in the supply chain. In recent years, a brighter-than-usual spotlight has been shone upon…
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8 July
The coronavirus diaries: Pizza Hut
Pizza is what we know best. We’re proud of the pizzas we’ve delivered and business growth we’ve seen in our sixty years as a brand, from our humble beginnings in Kansas to becoming a global brand – but when coronavirus hit, being designated an ‘essential service’ posed an entirely new…
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7 July
Realistic customer expectations? I’ll drink to that
I am worried about pubs and restaurants in Scotland reopening – but my worries have little to do with safety and everything to do with customer expectations. I’ve spent the past three months working with our hospitality and tourism clients watching them plan for a COVID-safe reopening. Investing time in…
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6 July
How catering teams have adapted during Covid19
Catering for schools, care homes, assisted living environments and business & industry (B&I) during a pandemic isn’t without its challenges. For Radish, the catering arm of Churchill Group, a typical day is a lot busier than pre-Covid19. In fact, it’s flat out. The team have had to think on their…
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3 July
The golden rules to follow to safely open your pub, bar or restaurant on 4 July
By now, I suspect the initial jubilation felt by most in the hospitality industries at the prospect of reopening may have receded into a growing sense of panic as to how to do so safely. The Government’s announcement last week that pubs, bars and restaurants can reopen on 4 July…
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2 July
A global problem needs a futuristic solution
Even before COVID-19, there was a notable increase in the number of food and drink manufacturers looking to safeguard quality and aid productivity by using collaborative robots with vision on their production line. They had raised the bar on innovation, ensuring competitiveness in the marketplace. Usually, however, they would use…
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1 July
Will technology become a caterer’s best friend when doors reopen?
July 4th will undoubtedly be a day of celebration not just for hospitality professionals, but for the whole country, as bars, pubs and restaurants are given the green light to open their doors once more. But happiness will be mingled with apprehension for many restaurant owners, wondering how social distancing…
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