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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May- 2018 -14 May
Art and ambience: how to host the perfect dinner
My life’s passion is the French concept, L’art de la table, which involves the physical elements of the place where your guests dine – the tablecloth, the cutlery, the glassware, the décor, the service – but above all, it is the ambience you create. For me, there are two kinds…
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11 May
How the food industry can limit its plastic packaging environmental impact
There has been a real wake-up call in the food industry recently regarding plastic packaging. In the UK we throw away 800,000 tonnes of plastic packaging waste every year. To help combat the damage we’re doing to our environment we are seeing a constant stream of initiatives being introduced every…
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10 May
Top drinks trends in 2018
There’s no doubt about it, Britain loves a drink. In 2017, the UK alcohol industry made over £40bn, and 53% of this (a whopping £21bn), came solely from the sale of wines and spirits. Our wine market is the sixth largest on the planet and wines and spirits support over…
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9 May
Food for thought: time to trim the waste line
It’s often said that too much food can damage your figure. So here are some damaging figures that could ruin your appetite. Globally, a third of all food that’s produced is wasted. That food waste is responsible for more than 173 trillion litres of wasted water. If food waste was…
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8 May
World of oil
Global consumption of oils and fats has grown steadily over the last two decades. Statistics show that in the last 10 years alone, the consumption of oil has nearly doubled. World average per capita consumption of all oils and fats has also grown progressively each year during the last decade…
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4 May
What’s so special about specialty coffee?
Take a walk along your nearest high street and alongside the usual suspects, the ubiquitous major coffee chains, you will almost certainly also find a ‘specialty coffee’ shop. Go back to the turn of the millenium and, outside of London, specialty coffee shops were few and far between. Specialty roasters…
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4 May
Brewing up a storm to beat the competition
Despite the well-publicised increase in UK consumers’ spending on coffee, coffee shops are by no means immune to the economic pressures affecting all catering and hospitality operators. Staffing issues, increasing rent and rates, ailing consumer confidence and an uncertain economy affect coffee shop owners just as keenly as other food…
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3 May
Making Google work for you
Search Engine Optimisation (SEO) continues to be a vital and yet tricky marketing tactic to achieve and execute correctly. According to the latest intelligence from Google, 75% of customers use a search engine to find local eateries, with 56% of those searchers looking for a business to visit that day,…
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Apr- 2018 -27 April
Re-training your kitchen team: the essential checklist
It doesn’t matter if you’re walking into your first ever catering job, or boldly marching into a senior position at your dream establishment; stepping into a new or unfamiliar kitchen is a daunting task for any chef. Equally, for those already at home in the kitchen – the task of…
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27 April
Fostering the workforce for the future
A business is only as strong as the staff it has on board. The old cliché goes that a chain is only as strong as its weakest link and at The Elite, that is absolutely the case. Being a public-facing business with an emphasis on service with a smile, it’s…
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