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 -5 July
Don’t lose your head; surviving supply shortages
It’s not often that brands are faced with supply shortages, but this summer is already a one-off. Hot weather and the build-up to the World Cup lifted demand for food and beer just as carbon dioxide gas ran into short supply, providing a perfect storm for pubs and food retailers.…
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4 July
Coffee shops – how to keep your customers cool this summer
The economic pressures on cafes and coffee shops are well known; everyone is looking to refine or build their product offering to maximise footfall, and ultimately revenue – it can be hot, tiring work, and with the summer weather now well and truly upon us, why are so many operators…
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3 July
Avoiding the same old mistakes
The catering world is a turbulent one to say the least. Consumers are changing the way they eat, restaurants are constantly having to evolve to meet the needs of their customers, and app-based giants are slowly but surely taking over the high street as we know it. And we’re not…
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2 July
Running a family business
Working alongside family members can be amazing and may sound like the ideal scenario for many entrepreneurs, but running a family-owned business can also present sticky situations. Here are some tips to protect your relationships with family members and at the same time ensure your business venture is successful. Put…
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Jun- 2018 -29 June
The rise of the delivery-only kitchen
In today’s increasingly competitive restaurant market, delivery presents potential for growth. The lure of increased brand awareness and extended the customer base, while utilising surplus kitchen capacity, logically translates into opportunity to drive sales. As delivery becomes an expected part of the offer, operators need to understand how to effectively bring…
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28 June
Reducing packaging waste in the professional kitchen
In today’s environmentally conscious world, waste in the professional kitchen has both financial and reputational consequences. With thoughtful planning it is possible to both reduce the costs of dealing with waste packaging and provide an awareness of the environmental impact of your kitchen. The first consideration should be to prevent…
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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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