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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Jul- 2018 -18 July
Dealing with pests: Above and below the ground
Pests are an ongoing concern for owners and managers of catering outlets around the UK, who must maintain a constant mission to avoid unwanted guests on the premises. Rodents, insects and other creatures can cause huge problems for venues serving food and drink, leaving behind faeces and harmful bacteria, forcing…
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17 July
Why now is a good time to start your career in hospitality
With Brexit looming, the hospitality industry is right to feel jittery. According to a KPMG report on labour migration in the hospitality sector, compiled for the British Hospitality Association (BHA), the industry is highly reliant on EU nationals. Between 12.3% and 23.7% of the hospitality sector workforce is made up…
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17 July
How to engage your employees with a digital workplace
The need for frontline workers to be part of a wider organisational community and company culture has been found to be increasingly important. But how do you navigate internal communication and employee engagement challenges when your workforce is separated by location, time, and role? Cristian Grossmann, CEO of Beekeeper, looks…
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16 July
Creating the ultimate cocktail bar
In an era of Instagram and high-flying social media posts, cocktail bars have pushed their way to the forefront of the hospitality scene, offering consumers sparkling decadence, unrivalled sophistication and quirky experiences. They can distinguish the best hotels and restaurants from the downright ordinary and offer a luxurious outing that…
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13 July
Is coffee cupping the new wine tasting?
Whilst millennials have been branded as the typical target market for speciality coffee, there is a growing need to focus on the younger Generation Z and what makes them tick. With Gen Z consumers drinking less alcohol than their older generations, wine tasting events could become a thing of the…
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12 July
Gaining industry recognition and winning awards
In an industry brimming with creative and hard-working people, and in a market where consumers are often spoilt for choice, standing out from the crowd can be a challenge. While there are of course countless ways to achieve a point of difference, winning or being shortlisted for an industry award…
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10 July
Managing an exit from your F&B business
2018 has been a busy year for deals in the UK’s F&B market. Against a backdrop of brands scaling and some major players such as Eat and Jamie’s reigning in expansion plans, the food and drink M&A market remains robust. There’s undoubtedly opportunities for a well prepared seller. Here’s how…
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10 July
The demand of non-alcoholic beer and how it’s set to change in 2018
We are entering an age of moderation. Last year, Britain knocked back a record 18.2 million litres of non-alcoholic beer, while the extra strong beer industry lost £8.9m. The stigma that it’s just for pregnant women, those taking antibiotics and distant relatives at Christmas who need to drive home, is…
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9 July
Tackling the upsizing issue
Projections currently suggest 40% of Scots will be overweight or obese by the year 2030, and research conducted by Cancer Research UK in the last year has linked obesity to 13 different types of cancer. The health consequences of a poor diet are real and significant. However, it’s not just…
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5 July
Simple additions to refresh menus and satisfy the vegetarian market
As the number of vegetarians continues to rise, with 1.14 million Brits following a meat-free diet, so does demand for a varied offering on menus across the country, making it more important than ever for operators to stand out from the crowd. Beacon, purchasing company, offers advice for vegetarian and…
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