Comment
The latest comment and opinion, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Jun- 2018 -27 June
A changing appetite for craft beer
Once upon a time, beer drinkers consumed hoppy lagers, strong ales, stouts and wheat beers, but in the last half a century, the consumer has jettisoned these flavours for a lighter style of lager, with Budweiser retaining the title as the UK’s favourite. However, the past few years have witnessed…
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26 June
‘Sustainability and ethical catering – the challenges and the successes’
As we progress through 2018, there’s an obvious focus on the environmental impact of companies. From banning single use plastics, to actively trying to reuse and reduce food waste, ethical and sustainable practice is stomping its way through catering like never before. Specifically, within the catering sector, which is renowned…
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25 June
How much waste is produced in the UK?
Waste management is of high importance when it comes to operating a business. Sometimes, it is something that eager entrepreneurs don’t consider when they’re setting up their own company. A lot of businesses have a key focus on making profits and reducing the amount of money going out. One way…
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22 June
Sanitary disposal in catering venues
We recently conducted a nationwide survey into the sanitary disposal habits of women and it revealed some shocking results about how many non-biodegradable products are being flushed down British sewers. Some 39% of those who answered our survey admitted to flushing either a sanitary towel, panty liner or tampon down…
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21 June
The future of hospitality entrepreneurship
The hospitality industry has traditionally been more about evolution than revolution, but today’s fast-changing landscape stands in marked contrast to the industry’s past. Technology has greatly transformed hospitality, paving the way for disruptive business models like Airbnb and enhancing the guest experience through innovations such as the internet of things…
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20 June
Tips, gratuities and tax – what you need to know
The famous opening scene of Tarantino’s classic film Reservoir Dogs focuses on three characters in a diner debating the topic of tipping in restaurants, and whether their waitress warranted hers. Whilst one character says he doesn’t believe in tipping at all, they all agree that taxing tips just doesn’t seem…
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19 June
Merging the boundaries between pubs and restaurants
Like most industries, the restaurant sector is subject to trends, dictated by hungry consumers and innovative chefs. Emerging concepts and innovation will always be a talking point, just a quick look at the latest TV hit ‘Million Pound Menu’, where individuals try to establish a new style of food offering…
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18 June
Trust in yourself
“It was never meant to be more than one…” That was the thought I had when I first started in the fish and chip trade in 1980. At school back in Huddersfield, my only dream was to have my name plastered across the streets on signs and in lights but,…
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15 June
Debunking specialty coffee labelling
Terms like “rich” and ‘intense” ‘French Roast’ or ‘Italian Roast’ are familiar to most of us when thinking about coffee packaging. Lifestyle marketing phrases such as ‘Classic Breakfast’, ‘After Dinner’ or ‘Lazy Weekend’ are other common descriptions pertaining to somewhat outdated ideas of coffee. As a mass market commodity however,…
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14 June
How can you ‘cater’ for the health and wellbeing of your staff
The catering sector is synonymous with long and unsociable hours. How can employers ensure the health and wellbeing of their teams are catered for? Earlier this year Unite, the country’s biggest union, conducted a survey of professional chefs in London, and the impact upon them of their working conditions. Almost…
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