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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Dec- 2018 -4 December
Customer retention: a how-to guide for your restaurant/cafe
Running your own cafe or restaurant can be fun and rewarding, especially if you are a people person who has a love of food and how it can bring happiness. However, owning a cafe or restaurant is also hard work, and it can be difficult to retain customers; especially if…
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3 December
Following the success of Hygge or Lagom…businesses should now follow the mantra of Prajāva
The Swedish lifestyle concept has become big news in recent years. First Hygge (cosy) and then Lagom (just enough) have become massively popular, even boosting Sweden to the Top 10 ranking in the World Happiness Report. This got me thinking – what international concept would most benefit the business world…
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Nov- 2018 -27 November
Recent criticism of CVAs raises the question: “are they fit for purpose?”
In 2018, we have seen a number of high-profile retail restructurings and common to many is the use of a company voluntary arrangement (CVA). After much press comment, which tended to focus on the plight of landlords, R3, the association of business recovery professionals, produced a report in May 2018…
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23 November
What challenges will the hospitality industry face post-Brexit?
It is alarming as we inch closer to Brexit that it is still unclear what the impact of leaving the EU will have on the UK economy and its people. Pundits are trying to predict an outcome, but until the goalposts are cemented in, there is actually still no way…
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19 November
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea, rubbish is piling up on the land – slowly, we’re making improvements, but how far do these improvements currently stretch? In particular, food waste is being spotlighted as a problematic…
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16 November
Happy families: How to work effectively with your nearest and dearest
The Elite Fish and Chip Company, a family-run chain of three restaurants and takeaways, is celebrating 30 years in business in Lincolnshire this year. Co-founders David and Freda Tweedale opened the first Elite in the village of Ruskington in September 1988, after moving to Lincolnshire from Huddersfield. As the company…
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15 November
Untapped potential: A taste of modern India
As the fourth most popular takeaway in the UK, we all know Indian cuisine is a key player on the British food scene. But it’s not just classics such as Korma and Tikka Masala that are capturing the hearts of the nation, Indian cuisine is evolving to meet the demands…
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14 November
Customer at the heart: product and pricing strategies
With increasing financial pressures and a tough climate, casual dining brands strive to balance winning custom with achieving margins. Certainly not easy to achieve simultaneously. We ask how operators can both grow their margins, and entice new (and often price-sensitive) customers, all while maintaining their current customer base and staying…
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13 November
Plant power: How veganism could power workplace productivity
This November is World Vegan Month and as such, it’s a great time to consider the potential benefits of a meat free diet when it comes to achieving results at work. Like any good fringe movement, veganism has well and truly infiltrated the mainstream with The Vegan Society estimating there…
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9 November
How to use your restaurant patio to increase revenue
If your restaurant, café or bar has an outside seating area, patio or garden, good for you – but are you making the most of the extra floor space? Outdoor areas are often treated as a bit of an afterthought but is it really enough to just put out some…
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