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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Jun- 2018 -7 June
How to give your pub a traditional British makeover
It’s the pinnacle of UK culture, with any excuse to take a trip down to the pub. But what makes a British pub so British? Invest in high-quality furniture In the Victorian era, interior for an establishment was everything, with no cost spared to demonstrate the prosperity of the landlords.…
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6 June
Struggles in the restaurant sector
In the last three months, we have seen a real struggle from high street restaurants. Some of the biggest chains are reporting branch closures, profit losses and underwhelming performances. These include high street favourites Café Rouge, Jamie’s Italian, Byron Burger and Strada. We cannot but wonder what has brought this…
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5 June
Investing in washrooms is key to driving positive customer experiences
Restaurants rely on repeat custom. Customers expect dining out to provide an experience that goes beyond just good food and are quick to dismiss a venue that isn’t up to scratch. Making a good first impression is key to creating a loyal customer base and owners need to think about…
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4 June
Whining and dining? Embracing technology is the answer
One in five UK diners consider waiting too long for their meals the most irritating thing about eating out, according to new research. The study, conducted by Quadranet, revealed that, as a nation, our bug bears when dining out also include inattentive staff and things on the menu not being…
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1 June
Could GDPR be an opportunity to boost sales?
Liam Hartley-Wright, email marketing manager at catering digital marketing specialists Fat Media, says: “In the wake of GDPR, you may be concerned about your email marketing activity, especially if your database has reduced in size after deleting old contacts. But, rather than a penalty, GDPR should actually be looked at as…
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May- 2018 -31 May
Creating a sustainable future within the hospitality sector
There is an increasing need for businesses in the hospitality industry to foster sustainable initiatives and identify practical solutions to improve their environmental impact. In fact, two-thirds (67%) of UK consumers recently stated they would boycott brands that lacked an ethical conscience. At the same time, the food and hospitality…
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18 May
Embracing the disruption – the rise of delivery
The rise of delivery is shaking up the restaurant industry. Working closely with key operators in the sector, to understand their response to shifting consumer behaviour and advances in technology, Pragma has weighed up the operational challenges of delivery, and considered what the future holds. Market Dynamics With operators facing…
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17 May
What lies beneath: The legalities of waste disposal in catering
Bars, restaurants, pubs and leisure venues serving food will no doubt be aware of their duty to dispose of food waste correctly and responsibly. This is nothing new, but the extent of the damage caused when people do not follow best practice has hit a peak in recent times. So…
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16 May
How Sodexo is working to de-institutionalise school meals
School dinners have come a long way in the last few years, thanks to Jamie Oliver’s shake up and the introduction of the School Food Plan and School Food Standards – yet there is still a stigma and barriers attached to school meals. Lunchtimes provide an important break in a…
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15 May
How will the industry tackle the increasing number of no shows at peak times?
Throughout my 30 years in the industry I’ve witnessed many waves of change. One of the most increasingly frustrating trends is for customers not to turn up for their booking or to cancel at the last minute. Bookings used to involve a phone call and a fiercely guarded paper diary full…
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