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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Nov- 2018 -8 November
Taking on the trends of 2019
As a compelling social media presence becomes an ever more important marketing tool, it’s essential to monitor the latest design trends and implement them in your restaurant or hotel. Nothing encourages guests to snap and share their experience like striking and up-to-date design. Even if your current interior is working…
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7 November
Down to the last detail: how furniture impacts ROI
A top priority for those in the restaurant industry is for property owners and operators to offer a compelling, unexpected experience for guests, while maximizing ROI. That’s why it’s critical for manufacturers to put as much effort as possible behind presenting and producing the types of products, including furniture, that…
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6 November
The Flexitarian Diet
It was Dawn Jackson Blatner’s blockbuster recipe book, The Flexitarian Diet, that began to turn heads around the globe in its simple approach to sustainable and healthy eating. Although the word flexitarian, a combination of vegetarian and flexible, was announced by the American Dialect Society as the “most useful word…
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1 November
De-stress with interior design
When your guests are entering your hospitality space, you want them to feel warmly welcomed and relaxed, encouraging them to forget all their outside stresses. Interior design makes an impact instantly and you want that impact to be positive – encouraging customers to return again and again. One way to…
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1 November
Think inside the pouch: Why stand-up pouches are perfect for food-based products
When it comes to selling edible goods, getting your packaging right is essential. Firstly, it’s got to look good – that means your branding has to be on point and the container itself has to have withstood whatever travel it’s undergone (who wants to buy bashed up tins and cartons?)…
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Oct- 2018 -31 October
The most controversial food and drink adverts of the past five years
Jaw-dropping, conversation-starting marketing campaigns are the best ways to get consumers interested in your brand and hopefully, buying your products. However, the mark is often missed and what was intended to be a talking point for a company can often lead to criticisms, backlash and calls to boycott. Here are…
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29 October
The five latest pub trends
‘Free-from’ menus In June, Star Bars and Pubs announced a ‘free-from’ menu for its licensees to help cater for increased customer demand. The menu featured 16 dishes and included meat-free, dairy-free, gluten-free and vegan options for starters, mains and desserts. Dishes were selected to be in line with the latest…
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26 October
How digital tech like AI and chatbots is changing the catering industry
Digital technology has revolutionised the way customers search and choose what hotel accommodation to book when travelling for business or pleasure. In addition, digital technology and social media now play a major part in forming customer expectations of hotels and helping to influence which hotel a customer will choose. For…
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24 October
What is happening in the restaurant sector : Part two
We have previously presented and discussed the struggles within the restaurant sector, focusing on the high street chains. At the time, some of the biggest chains were reporting closures, profit losses and underwhelming performances with the trend having continued over the summer. Just last month, the MCA launched The…
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23 October
Forget Luke Johnson: the biggest loser in the Patisserie Valerie fallout is the brand itself
Since the revelation last week that Patisserie Valerie had uncovered a multimillion pound blackhole in its accounts, British entrepreneur Luke Johnson has been made to eat his extensive and well-documented words on the financial arrears of others. It can’t have been an enjoyable experience, but it all makes for a great story. There are very…
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