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 -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 least the challenges of sustained political and economic uncertainty, the sector continues to prove its durability. In our Hospitality Index, we asked owners and operators of restaurants, pubs and bars…
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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. The timing was important: it was Small Business Saturday, an idea imported from the United States, the purpose of which is to promote buying local, and to draw attention to…
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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 consumer pressure. Today, consumers want to know exactly where food products come from: 94% believe that transparency fosters brand loyalty, 81% are willing to try a brand’s entire portfolio of…
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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 nation. Between 2014 and 2019 the number of vegans in Great Britain quadrupled to more than 600,000 or 1.16% of the population – and is growing. Preparing vegan dishes clearly…
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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 adopting small changes in behaviour. The rise in the number of dedicated food-related campaigns such as British Food Fortnight and Seafood Week highlights the need for companies to support products…
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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 the workplace has become progressively more important. Given today’s economic climate, the gap in skills shortages is currently affecting businesses in several industries across the country – and more young…
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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 on where chefs have gone and how we might retain staff. Catering is facing fiercer competition for new recruits than ever before. Despite the new NVQ system in colleges, significant…
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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 environmental impact but without losing the customers’ favourite dishes. 1 in 8 people now choose to follow a vegetarian or vegan diet. Many are completely happy with this choice and…
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18 November
Why employee experience is key in gaining a competitive advantage in hospitality
Did you know that employee turnover in the hospitality industry is 15% higher than the national average? When it costs an average of £75 for each casual worker you add to your team, the costs can quickly add up. Here’s how to avoid that situation and help your people develop…
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18 November
Food waste leaves a bad taste: how kitchen technology saves thousands of pounds worth of waste
Tackling the huge amounts of food waste generated by the hospitality industry is the topic on everyone’s lips at the moment. The last 12 months in particular have seen a growing awareness within food businesses of all sizes of the impact the staggering 920,000 tonnes of food that’s thrown away…
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