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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Apr- 2018 -26 April
Beating today’s economic challenges to make waves in the catering world
Making the transition from a small business to a major player in the catering world is a daunting but necessary step for anyone serious about making it big in hospitality, says John Trueman, CEO of Quadranet Systems. Although there are a number of hurdles to overcome, it can be achieved…
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26 April
The war on plastic: Preparing today, to help save tomorrow
With the government’s bid to ban plastic straws, and the Prime Minister stating that plastic waste is “one of the greatest environmental challenges facing the world”, Beacon, who represents over 2,000 hospitality leisure and healthcare businesses in the UK is urging operators that the price is worth paying now to…
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25 April
Maximising the brand image of your hospitality venue
Refurbishment and maintenance is a crucial element of owning any hospitality venue. Keeping it looking its absolute best is as vital as the original investment if brand image is to be protected. Getting the customer experience right With a new survey asserting that a quarter of all consumers (23%) plan…
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19 April
How to retain personality as your brand grows
Despite the volatility in the F&B market, casual dining brands are still on the rise. The UK diner has become well accustomed to chain concepts, as operators have effectively ‘cut and pasted’ proven formulas all over the UK. The consumer knows just what to expect on every visit. But how…
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13 April
How to serve drinks to maximise customer experience
When you’re serving drinks to your customers, there’s a whole range of factors that can influence their experience. While how your beverages look and taste certainly have a big impact on how they are received, there are other things to consider, such as whether your customers feel that the service…
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6 April
Getting to grips with the ‘sugar tax’: now is the time to act
With the implementation of the Soft Drinks Industry Levy, now is the time for operators to be prepared, and put new ideas and solutions in place. This is a huge period of change for the industry, but it should be considered as an opportunity for innovation in your soft drink…
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Mar- 2018 -16 March
The Curious Gin Consumer
Gin has rapidly grown in popularity in the last few years. We asked Nicholas Cook, director general of The Gin Guild to share his industry expertise about why this has happened The gin craze is most definitely in full swing and doesn’t show any sign of slowing down. The interest…
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