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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Sep- 2018 -13 September
Using platforms to boost your restaurant sales
Using the right platforms can considerably increase your restaurant’s brand reach as well as boosting your profits. However they do need regular management to maximise revenues. In my restaurant, Firebrand Pizza we use a number of companies: Deliveroo We did try UberEats when we opened two years ago, but it…
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12 September
Every little helps – but why push charity campaigns?
It’s often said that ‘charity begins at home’ and this rings true with the catering and hospitality business. After all, taking care of your staff will ensure operations run smoothly and aids in the success of the business. However, look beyond the superficial and discover that charity work not only…
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11 September
2018’s coffee trends – ridiculous or rational?
The UK is obsessed with coffee. We drink 95 million cups every day, which is almost 30 million more cups of coffee than people. That figure has rocketed in the last 10 years, so what is it that’s driving us to coffee? Well it turns out that it’s so much…
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10 September
How is technology shaping the takeaway sector?
We love a takeaway in Britain, don’t we? It doesn’t matter if it’s pizza, Indian cuisine or a Chinese dish, we all enjoy diving into our food of choice in the comfort of our own home. Luckily, we have an abundance of takeaways to choose from in the UK. Here,…
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7 September
How better internal communications can improve customer experience
According to the Deloitte 2018 Global Human Capital Trends survey, 72% of UK HR and business leaders have already seen the benefit from using digitally-connected workplace tools. However, the same report reveals that only 11% of organisations are actively identifying emerging communications channels. Employee communications are important for the catering…
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5 September
Taking a proposition from ‘meh’ to ‘yeah’
During the reign of casual dining brands, reliability, know-what-you’re-getting and crowd-pleasing cuisine kept the average consumer happy. Branded Italian concepts were as ubiquitous as they were successful. Being ‘okay’ was genuinely good enough; Pragma worked with F&B clients achieving mostly seven or eight out of 10 as an advocacy score,…
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4 September
What’s fresh in the bread scene
In recent years, health has become a key factor for bread purchasing, driven by consumers becoming more conscious of what actually goes into their favourite loaf and how certain ingredients and different types of carbohydrate affect their bodies. With the growing trend of plant-based diets and increasingly more people opting…
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3 September
Plastic packaging in the environment
Concerns with regard to the disposal of packaging waste together with a growing awareness of the volume of untreated waste have created a great deal of public debate and media attention. Without doubt, the packaging industry has been slow to respond to a problem that was highlighted by activists years…
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Aug- 2018 -31 August
What is the hospitality sector doing to deal with waste?
There has been a rising awareness in the amount of food that is wasted across the world, and most customers are unhappy to see such behaviour. With the responsibility of reducing food waste spotlighted on the hospitality sector in particular, it’s crucial that hotels and restaurants manage their food waste…
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30 August
How to prepare for seasonal demand
In the food service industry, proper planning is imperative, and the old adage ‘fail to prepare, prepare to fail’ really rings true. By now, efforts to plan ahead for the upcoming post-summer and run-up-to-Christmas increase in demand should be well under way. Anticipating the seasonal change well in advance and…
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