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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Jun- 2019 -6 June
Rethink your snacks to boost sales at your pub
Crisps and nuts have long been favoured fodder in pubs and bars, but times are changing and customers are now looking for something a little more special to munch on than a bag of peanuts or pork scratchings. Gone are the days when Walkers and KP commanded all the shelf…
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5 June
Living the dream?
I always dreamed of running a pub, greeting the regulars with a smile, a quip and their favourite tipple. After more than 30 years of handling debt recovery work for the licensed trade, I can see that the reality is very different. It is not an easy life. For many,…
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May- 2019 -31 May
The UK dining sector: A recipe for change
As concerns over Brexit mounted in 2018, consumer spending on the UK’s high streets was anything but “strong and stable”. One of the sectors most impacted was dining. Spend growth fell to just 3% year-on-year compared to 9% in 2017, according to our analysis of the transactions of over 2.5m…
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30 May
How to train your baristas to boost sales
The most immediate, and perhaps obvious reason to concentrate your recruitment and training on your service staff is that properly trained baristas make better quality drinks. Our coffee is born of generations of expertise, hours of labour; it travels thousands of miles, and is slow roasted to perfection and it…
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29 May
Adding a touch of sparkle
The hospitality industry spends millions of pounds each year on creating the perfect atmosphere for customers. From styling to lighting every little detail is perfected to create the ultimate experience from the minute you walk in to any bar, restaurant or venue. So, it makes sense to take the same…
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28 May
Changing workplace eating habits
Walk into an office canteen or casual high street restaurant and you will see a noticeable shift in the food service, atmosphere and dishes on offer. Say sayonara to stuffy, fried, beige foodstuffs and bonjour to global cuisines, food and drink stations, contactless technology and superfast lunch queues. A generational…
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8 May
New in town: The Soak
What is the aim of the restaurant? We wanted to come up with a concept that was unique to the area of Victoria. I believe steeping and preserving are the best ways to develop deep, bold and strong flavours, whether it be with meats or vegetables or preparing fruit for…
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8 May
CHEF PROFILE: Adam Byatt
Adam Byatt is a renowned chef, restaurateur, and food writer. He began his culinary career aged 16 at the five-star Claridge’s Hotel in London. He went on to join Phil Howard at his prestigious restaurant, The Square, before being appointed sous chef as the restaurant received its second Michelin star.…
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7 May
Health and safety considerations in catering industry
Health and safety must be an important consideration for anyone who is working in the catering industry. Whether you are in the kitchen, working machinery or in the front of house of a restaurant it is important that safety and risk reduction are always at the front of your mind.…
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3 May
Top tips for setting up a food stall this festival season
With festival season just around the corner, food stall vendors and pop-up caterers will be preparing to provide their services at music, sport and community festivals all across the UK. And with more festivals springing up year-on-year, competition is rife on getting customers to visit certain stalls. So, to gain…
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