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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Mar- 2019 -4 March
Opening a restaurant: how to keep it energy efficient
According to EnergyStar, restaurants use about 2.5 times more energy (per square foot) than other commercial buildings. In a world where we are all trying to be more energy efficient and the public are becoming more aware of what businesses are doing to play their part in the battle against…
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1 March
Podium finishes: How winning awards has helped our business
Last year, the Elite Fish & Chip Company – a family-run chain of three restaurants and takeaways – celebrated 30 years in business in Lincolnshire. During its 30-year history the company has grown from a small village restaurant and takeaway to a national award-winning fish and chip establishment, owned and…
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Feb- 2019 -28 February
How AI will disrupt the service industry in 2019
Before we begin, it’s important to define what is meant by artificial intelligence. When mentioned in the media, AI can mean anything from machine learning in supply chain programming to robot baristas serving your morning flat white. According to IBM, artificial intelligence (AI) refers to systems that can actually ‘understand,…
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27 February
How to manage internal communications during a crisis
No organisation is immune to crisis. Every catering and hospitality organisation can be vulnerable to a crisis at some point, so it’s best to be prepared before it happens. Incidents can range from flooding on-site caused by natural disasters or extreme weather, to security breaches, unpredictable guest behaviour, food poisoning,…
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26 February
England striker Vardy signs new four-year Leicester deal
Dropcap the popularization of the “ideal measure” has led to advice such as “Increase font size for large screens and reduce font size for small screens.” While a good measure does improve the reading experience, it’s only one rule for good typography. Another rule is to maintain a comfortable font…
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26 February
Meat industry effects on global warming…is it true?
With the drastic growth of the world’s population and the rising popularity and convenience of high fat, meat and sugar diets, there is not only considerable pressure on the global food system but also a huge increase in pumping greenhouse gases into the atmosphere. The commercial meat industry is one…
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25 February
People Powered: six things I learnt from a sustainable sourcing model
Fairtrade Fortnight (25 February to 10 March) is an annual opportunity to celebrate all that the organisation has achieved over the years. In my view, no other organisation has done more to make consumers stop, consider and care where their food, drink, clothes and jewellery come from. Inspired by Fairtrade,…
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24 February
What to look out for as the Premier League returns
Dropcap the popularization of the “ideal measure” has led to advice such as “Increase font size for large screens and reduce font size for small screens.” While a good measure does improve the reading experience, it’s only one rule for good typography. Another rule is to maintain a comfortable font…
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22 February
The benefits of mobile refrigeration in the catering industry
Being able to keep produce frozen or chilled is essential to those in the catering industry. While traditional methods of refrigeration such as static walk-in fridges are effective in storing produce that has to be kept at a specific temperature, mobile refrigeration offers greater flexibility, utility and functionality. Indeed, static…
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21 February
Energy savings guide for restaurants and pubs
For restaurateurs and publicans, saving on business energy can help you concentrate resources on filling your covers or enticing punters to your business. This energy efficiency guide can help you do just that. Busy restaurants consume a vast amount of energy, with 40% of it going into the preparation and…
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