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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Aug- 2019 -16 August
Erpingham House: Saving the planet one meal at a time
“Erpingham House was born from a desire to bring healthy, plant-based dining into the mainstream, and to make vegan food more readily available in Norwich,” says vegan influencer and Erpingham House managing director Loui Blake. Founded by Blake and footballers Declan Rudd and Russell Martin a little over a year…
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15 August
Fool-Proof Guide To Serving Hot Drinks
Whether you are running a cafe, bar, pub or serve drinks for conferences; devising a successful and profitable coffee offer takes considered planning. To cover all bases, consider these four key areas. Know your beans It doesn’t matter if you opt for single origin, pure arabica, a blend or coffee…
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14 August
Five things to consider when catering for weddings
Regardless of whether you are a large catering company or have been asked to provide the culinary delights at your cousin’s wedding, it is a great honour to cater for a wedding. This is one of the most important days of someone’s life when they want everything to be perfect,…
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13 August
Spotlight: Restaurant chains defying the high street downturn
Pizza Express Pizza Express has been a mainstay on the UK highstreet since it was founded in 1965. In spite of a fairly saturated Italian dining scene the brand has maintained its presence where a majority of its competitors have struggled, including Jamie’s Italian, Prezzo and Carluccio’s. One of the…
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6 August
Could non-alcoholic pubs ever catch on in the UK?
It goes without saying that Brits love a drink. People in the UK get drunk more than anywhere else in the world, according to a study released by Global Drug Survey (GDS) in May of this year, with respondents saying that, on average, they got drunk 33 times in the…
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5 August
Jamie Oliver’s Restaurant Group – timeline
The collapse of Jamie Oliver’s restaurant chain is arguably one of the biggest developments in the industry in recent times. The company’s fall into administration is synonymous with the challenging times restaurant groups are currently facing, which has seen Byron Burgers approve company voluntary arrangements (CVAs) allowing them to close…
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1 August
Who now thinks Byron was worth £100m?
There was a time when Byron was all the rage. Perhaps the earliest successful British recreation of the exploding American ‘posh burger’ trend, it struck a chord with affluent London millennials and quickly became a posterchild for high-growth restaurant businesses in the fast-casual segment. Founded by Tom Byng in 2007…
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1 August
How to protect your restaurant business from employee fraud
Employee fraud is an issue that can affect any business, but due to the transient nature of hospitality sector workforce, it is a problem that many restaurant operators experience. According to Action Fraud, between 2017 and 2018, UK businesses reported losses of £88m due to employee fraud. In order to…
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Jul- 2019 -29 July
How to keep ahead of the competition with flexible funding
Our most recent data tells us that there has been a 100% increase in the use of merchant cash advances by independent restaurants so far in 2019. This is purely due to restaurants and pubs striving to keep ahead of the competition and grow their businesses while many chain restaurants…
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16 July
Making coffee accessible to everyone
Speciality coffee was once the preserve of the coffee geeks and hipsters. These days all operators are trying to ensure their coffee is good, otherwise nobody will buy it. Over the last twenty-five years, we’ve seen the industry experience monumental changes in everything from the types of coffee that consumers…
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