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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Oct- 2018 -17 October
Shaping your proposition and brand with your customer at its heart
Restaurants around the UK, many of which have failed to put their customers at the heart of their proposition, are closing daily. Remaining operators now find themselves asking how they can achieve this. There are many tools that F&B businesses can implement in creating a true customer-first approach. Below are…
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16 October
The industry pioneers tackling food waste
One of the most threatening issues, to water use, greenhouse gas emissions and food poverty, is food waste, a chronic problem gripping the UK and having catastrophic effect on our planet, communities and finances. The EU collectively throws away 89 million tonnes of food every year and the UK are…
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11 October
Apprenticeships reform: Good news for SMEs
“For the past 18 months the Apprenticeship Levy has been firmly in the spotlight. While larger business with a pay bill over £3m now pay monthly into their levy pots, SMEs have been hit by new requirements to pay a 10% contribution to their apprenticeships, where previously they received the…
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10 October
Coping with fallen leaves in commercial drains
It is that time of year when the clocks go back, the days grow shorter and the weather gets colder and wetter. As the temperatures drop, so too do the leaves on the trees, creating a blanket of beautiful colours on the ground – but unfortunately this also causes hazardous…
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9 October
What’s the big deal with gin?
I love gin. Not to the extent that I have a drink problem, just that it’s my drink of choice when I do fancy a tipple. The virtues of gin are frequently the topic of conversation between myself and a good friend who can’t stand the stuff (we have a…
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8 October
Waving goodbye to plastic: How the hospitality industry can consider alternatives
A lot has changed in the world of waste management since Blue Planet II hit screens last year. The shocking images of polluted oceans were discussed in parliament, which resulted in a bid to ban plastic straws, and fuelled a nationwide desire to wave goodbye to plastic. With this in…
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5 October
The ten top trends for 2018 that are set to stay
Keeping menus fresh and updated is key when it comes to standing out from the crowd and getting ahead of the competition. Therefore, it is crucial for operators to regularly take the latest trends and consumer behaviour into consideration. Beacon, Britain’s leading purchasing company has worked with its suppliers to…
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4 October
The importance of storytelling in the food and beverage industry
A great speaker will skilfully enthral their audience as they whisk them off on a memorable journey into the subject matter. For the food and beverage industry, this means picturing the speaker’s voice describing tantalising anecdotes about top secret recipes, family drinking traditions, and the history behind that special dessert…
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3 October
Catering for active lifestyles
It’s no secret that people are becoming more health-conscious. And with many businesses now recognising the positive impact that a healthy team can have on the business, on-site exercise facilities are becoming a common feature in the modern workplace. This positive shift toward healthier choices presents an opportunity for caterers…
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2 October
Time is of the essence: tips to improve kitchen efficiency
With half of hospitality professionals considering themselves to be time poor when completing everyday tasks in the kitchen, Steve Buckmaster, sales director at BRITA Professional, looks at the top reasons why time is lost and discusses three simple solutions to improve kitchen efficiency. “The back of house area is the…
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