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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Jul- 2019 -12 July
Sugar tax review would be sweet news for catering trade
The sugar tax has hit the headlines again as the Conservative Party leadership race heats-up. Boris Johnson is pledging to review and halt the soft drinks industry levy, while before pulling out Matt Hancock made plans to extend the tax to include more items such as milk-based drinks. In the…
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11 July
How to get a food related product into restaurant businesses
Have you spotted an opportunity? A product that caterer or other food related businesses really need? If so, you may already be developing a product that will solve a problem for potential clients, let’s say restaurant owners. How do you gear up to approach the right people, convince them you…
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10 July
The hungry searcher
Last month, it was revealed Jamie’s Italian restaurant chain collapsed with 22 restaurant closures. This is the continuation of a trend which has seen a number of food outlets – including Ed’s Easy Diner, Giraffe and Gourmet Burger Kitchen (GBK) – close their doors, and has prompted speculation that Brits…
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9 July
Illegal refrigerants: a new consideration for catering
When looking for a place to dine, consumers are typically focused on the cost, hygiene and the overall quality of the food the establishment offers. In more recent years, they are also demanding that restaurants, bars and caterers demonstrate effective practices around sustainability. The United Nations Food and Agriculture Organisation…
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8 July
Ways to avoid cross-contamination in your kitchen
The last thing a restaurant owner wants is to risk their customers’ health or that hard-earned consumer trust with an avoidable issue. On a similar wave length, customers don’t want to be affected when they eat out either. Cross-contamination within commercial kitchens is an ever-present risk, but as mentioned, a…
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5 July
How smart tech is futureproofing the F&B sector
There’s no denying that we live in an age of digital dependency: a user interacts with – taps, types, swipes and clicks – their phone almost 3,000 times a day. By 2020, there will be six billion smartphone users worldwide and almost 75% of the global population will be connected…
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2 July
Catering for all appetites
Fish and chips has been a part of British tradition for as long as I can remember; it was one of the only foods not subject to rationing during the Second World War so it should come as no surprise that it was once regarded as the nation’s favourite takeaway.…
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1 July
We must change our attitude to mental health in the professional kitchen
“Being a part of the hospitality industry is a privilege, one that I am grateful for every day. My job is my passion – not only do I love the food, I also love the challenge of working with my hands and the buzz of engaging with people. “These aspects…
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Jun- 2019 -27 June
Seven quirky catering ideas for corporate events
Whether it’s an egg benedict or egg royal served with an avo-shake to wash is down, power breakfasts are way to go. The days of the Del Trotter stereotypical businessman man are long gone. The fictional Only Fools and Horses character describe himself as “yuppie”, indulging in a combination of…
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26 June
Italian restaurants are going regional
When I talk about Italian food and its origin, I find very difficult to define it, as Italian cuisine itself doesn’t exist. The proper definition is Italian Regional cuisine. The differences in Italian cooking show through in the distinctions between the North and the South. Each region still carries their…
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