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 -6 March
Flybe’s pensions in doubt; Poorest 20% no better off than before, 1m Virgin customers on unsecured database
lybe’s pension pot for 1,350 current and former workers is at risk, as the fallout from one of the first casualties of the coronavirus business threat manifests in full. Flybe of course was already embattled before the new Covid-19 virus came along, and was the subject of a controversial bailout by…
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6 March
The importance of a healthy work/life balance
After my last column, I asked our general manager to give me some feedback on my first couple of ‘Catering Today’ columns. His main comment was that he felt my writing was a bit impersonal and that readers might like to know a bit about the person behind the words…
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6 March
Flybe’s pensions in doubt; Poorest 20% no better off than before, 1m Virgin customers on unsecured database
Flybe’s pension pot for 1,350 current and former workers is at risk, as the fallout from one of the first casualties of the coronavirus business threat manifests in full. Flybe of course was already embattled before the new Covid-19 virus came along, and was the subject of a controversial bailout…
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4 March
10 predictions for the food industry in 2020
The 2010s saw a number of food trends which would define a decade. From the popularity of activated charcoal and kombucha signalling a renewed interest in health and wellness, to the rise of veganism, these new food trends allowed difficult conversations to enter the mainstream. 2020 shows no sign of…
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3 March
Coronavirus is stepping up a gear – this could be serious
When I started this column back in December I did not anticipate a single subject would dominate it so much, but as I wrote last week it would be silly not to address the latest coronavirus circumstances given that each new development so far has had a profound impact on…
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2 March
Entrepreneurs relief may be scrapped by Sunak
The new chancellor, Rishi Sunak, may scrap entrepreneur’s relief to raise £3bn a year as a means to bring in some extra dosh for the Treasury. Sunak will undoubtedly be looking for ways to raise extra revenue given the government’s infrastructure spending plans as it seeks to make a visible…
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2 March
Health and Wellbeing – whose responsibility is it anyway?
The idea of trust between chefs and customers has been fundamental to my thinking since I started cooking over 25 years ago and is still uppermost in my mind with every dish I send out. The key pillars of this contract are that first and foremost it is safe to…
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Feb- 2020 -28 February
Coronavirus sends ripples through markets, governments, companies and the public
Apologies for the repetition, but the new coronavirus is causing such a serious global reaction today it would be silly to focus on other things, so here are four key stories about what looks to be developing into a full blown international crisis. The FTSE 100 has lost nearly £200…
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28 February
Creating a sustainable journey from field to fork
For many, sustainability, plastic reduction and the journey of fresh produce from field to fork, are areas that spark questions. With increased pressure on chefs, licensees and caterers to reduce the amount of plastic in the supply chain and cut down on food waste, it is important to consider what…
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27 February
Pros and cons of setting up a BBQ catering business
BBQ catering is everywhere these days. From small family gatherings to international corporate events, summer weddings to large festivals, everyone loves freshly grilled food al fresco. Catering companies are responding by wowing potential customers with an array of innovative, customisable menus that range from simple hand held barbecues to fully…
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