Comment
The latest comment and opinion, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Dec- 2019 -11 December
Small business owners dip into personal wealth to survive? Of course they do
We are living through an era where there is much discussion about capitalism, taxes, executive pay and so on. Is…
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10 December
Want to know who will win the election? Watch the pound
In recent years there has been a lot of talk about how badly wrong pollsters can get it. Nobody thought…
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10 December
Year in review: trends and predictions for the hospitality sector
The UK hospitality sector continues to be an exciting industry to operate in. Up against a range of headwinds, not…
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9 December
The Lib Dems want to abolish business rates, but don’t hold your breath
Over the weekend the leader of the Lib Dems, Jo Swinson, visited Hertforshire to discuss her party’s approach to SMEs.…
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9 December
Transparency in the food supply chain
Creating transparency in the food supply chain is nothing new, but it has now become inevitable thanks to rapidly growing…
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9 December
5 key trends transforming the foodservice industry – and what that means for food safety
Veganism becomes mainstream – According to the Vegan Society, in 2018, the UK launched more vegan products than any other…
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4 December
Traceability: The rise of the conscious consumer
In today’s age, consumers are now looking to extend their consideration for the world beyond their own households and are…
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2 December
The importance of supporting young people in the catering industry
Entering the world of work can seem daunting for young people, but for businesses, providing first-time encounters for them in…
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Nov- 2019 -29 November
Where have all the chefs gone?
Atalian Servest’s Chef Director Chris Ince, who has been in the catering sector since the early 90s, shares his thoughts…
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21 November
How to succeed with a plant-based approach
Chris Ince, Chef Director at Atalian Servest, shares his thoughts on how to provide a healthy menu, which lessens the…
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