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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Mar- 2020 -27 March
What we know about furlough leave and the CJRS
HMRC published details of the Coronavirus Job Retention Scheme (CJRS) on 26.3.20 which are available here: https://www.gov.uk/guidance/claim-for-wage-costs-through-the-coronavirus-job-retention-scheme Key points include: Employees that employers can claim CJRS for For the purposes of CJRS, the definition of employee would include workers and agency workers provided they are subject to PAYE i.e. this…
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27 March
Stay calm: How to take the coronavirus crisis one day at a time
As a restaurateur that’s been in the industry for many years and has overcome many challenges, I can safely say I have never faced anything as damaging to our business as the current Covid-19 crisis. However, it’s times like these that we all have to pull together to find solutions…
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26 March
Wetherspoons’ boss was right to withhold wages
The media and the Twitterati have had a field day vilifying the founder and owner of pub chain Wetherspoons over his decision not to pay his staff in light of the coronavirus restrictions. Tim Martin had sent an email to his 43,000 staff saying he could not afford to pay…
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26 March
Marketing Matters: Covid-19 all in this together
It seems like madness to carry on writing an ‘agony aunt’ column with the unprecedented changes in the industry at the moment. The idea that my answer to a marketing question will have any relevance at all is quite bizarre. Instead, I’d like to take some time to consider the…
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25 March
The darkest of days: Why the hospitality industry must come together
At the risk of stating the obvious, I’ve never witnessed anything like this during my 30+ years in the hospitality industry. The impact of COVID-19 was exacerbated last week by the Prime Minister’s initial decision to ‘advise’ people to avoid venues such as restaurants and subsequently by the government directive…
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24 March
The furloughs and loans are useless to small businesses
The small business community has been watching with great hope to see if the government will introduce measures that are useful for them to survive this period. Alas, those announced are absolutely useless for small companies, which make up an extremely significant portion of the UK economy. Coronavirus Business Interruption…
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24 March
Coping with coronavirus in catering
My name is Ren. My catering company, Rens Kitchen, has been trading 12 years now, specialising in bespoke weddings. The best part about my job has always been the personal bonds my team and I create with our couples over the whole planning process, and by the wedding day we…
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23 March
Waste reduced food life cycle
We can get so wrapped up in our daily lives, it’s easy to forget that throwing away a plate of food contributes to nearly one-third of food wasted or lost globally each year. If we were to reduce food waste, there would be more available to those who go hungry. …
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20 March
Marketing Manchester to host webinar supporting hospitality amid Covid-19 crisis
Marketing Manchester has revealed plans to host a webinar on 23 March aimed at supporting the hospitality industry amid the coronavirus pandemic sweeping the globe. The event will explore tourism and hospitality sector challenges that have been created by the recent Covid-19 outbreak, and how they can be overcome. The…
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19 March
Keeping diners happy: The importance of a great restaurant experience
Eating out at a restaurant has long been a way for consumers to try new foods and avoid cooking and the mundane task of washing up afterwards. However, in recent years the purpose of trying out a new restaurant or visiting a regular favourite has shifted and more consumers are…
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