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.
-
Jun- 2018 -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…
Read More » -
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…
Read More » -
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…
Read More » -
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,…
Read More » -
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such as ‘Classic Breakfast’, ‘After Dinner’ or ‘Lazy Weekend’ are other common descriptions pertaining to somewhat outdated ideas of coffee.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,…
Read More » -
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…
Read More » -
13 June
Social media – a potential goldmine for the licensed trade
The pubs and bars industry remains a challenging place be. With competition for punters ever more fierce, the rising price of food and alcohol, higher rent costs and increased business rates have made conditions ever more difficult. Savvy owners and operators are always looking for something to give them the…
Read More » -
12 June
The experience-hungry consumer
There’s been lots of talk over the last year or so about the ‘experience economy’. I’m not usually one to go for buzzwords like this, but I actually think there’s something in it for food and drink. We’re seeing lots of mixed messages in the media. Take alcohol for example.…
Read More » -
11 June
The growing popularity of afternoon tea
“According to OpenTable, bookings for afternoon tea have increased by 54% over the past two years, and it has been found that 20% of the UK population now expect afternoon tea to be a standard offering on the menu. Whilst the traditional afternoon tea of sandwiches, scones and sponge cakes…
Read More » -
8 June
Forget ‘keeping up’ – stay ahead!
I am constantly asked how we keep on top of the ever-evolving world of food trends, and most importantly, how we ensure our customers continue to be attracted to our food offers. We’re often asked in our industry “how do you compete with the high street?” and “what can you…
Read More »
