Supply Chain
We cover the supply chain pressures and developments affecting the UK foodservice and hospitality industry, from ingredient shortages and logistics disruption to price volatility, labour gaps, and sustainability goals. Our coverage brings together our reporting on how restaurants, pubs, bars, cafés, and catering firms are adapting procurement strategies, working with suppliers, and maintaining resilience in the face of global and domestic challenges. Whether you’re re-evaluating sourcing models or navigating cost increases, we provide operational insight and real-world examples to support decision-making across the sector.
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Mar- 2023 -1 MarchPubs and Bars
2,000 pubs face closure without budget aid, industry warns
Some 2,000 pubs across the UK are facing closure, the British Beer and Pub Association (BBPA) has warned, as it urges the government to use the Spring Budget to offer a lifeline to the industry. The association has asked the government to deliver a plan for sustainable growth with “fair,…
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Feb- 2023 -17 FebruaryFeatures
Paul Grimshaw: ‘It’s our duty to teach young chefs about produce’
Can you tell us about the initiative to teach students of WestKing College about seasonal fruit and vegetables? It’s not something we solely do for them, as we still do it for all of our customers in terms of what’s in season. We try to push British produce wherever we…
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8 FebruaryFeatures
Behind the 800 Degrees UK launch
What is your background in the industry and with 800 degrees? I’ve been in the restaurant industry for over 30 years, having started out with Brinker International, the parent company for Chili’s grill and bar, and I’ve been with 800 degrees since 2017. We are a global pizza and wings…
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Jan- 2023 -23 JanuaryFeatures
Heaven on earth: Heavenly Desserts’ international expansion
Catering Today sits down with Heavenly Desserts co-founder and managing director Yousif Aslam. He discusses the company’s 2022, its first Canadian store and future expansion plans. Could you just tell me a little bit about the history of the company? We opened our first store in Birmingham in 2008 and…
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16 JanuaryCatering Companies
The front of the Q: Q Catering’s plans to hit £20m turnover by 2023
Q catering appointed three new members of staff from Kent Frozen Foods towards the end of 2022; Tony Blake as commercial director, Caroline Martin as sales director and Nick Jennings as financial director. How pleased are you with your recent appointments? These were people that I worked with at KFF.…
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5 JanuaryCafes and Coffee Shops
Greggs sales surge 23% in FY22
Greggs has announced that its FY22 sales were £1.5bn, an increase of 23.0% compared with the equivalent period in 2021 (£1.2bn). During the 52-week period, like-for-like sales in company-managed shops were 17.8% higher than sales seen in 2021, with fourth quarter like-for-like sales in company-managed shops growing by 18.2%. It…
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4 JanuaryCatering Companies
Q catering appoints new commercial director
Wholesale distributor Q catering has announced the appointment of Tony Blake as commercial director. This appointment is the third senior appointment in recent times following the appointments of Caroline Martine as sales director and Nick Jennings as financial director. Blake has joined Q catering from Kent Frozen Foods where he…
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Dec- 2022 -19 DecemberFood and Drink
Foodservice price inflation soars past 20%
The CGA foodservice price index has seen inflation reach a record 21.5%, the first time in history it has surpassed 20%. This is the 10th consecutive month of double digit inflation and every category in the index recorded double digit inflation. Oils and fats remained at unprecedented levels, reporting a…
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16 DecemberPubs and Bars
SBPA says Scottish budget will be ‘met with disappointment’ from hospitality industry
The Scottish Beer and Pub Association has said that the Scottish Government’s latest budget announcement will be “met with disappointment” from hospitality operators. According to the SPBA, crucial to the disappointment will be the decision not to replicate the business rates relief. Emma McClarkin, CEO of the Scottish Beer and…
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12 DecemberPeople
Sarah Frankland heads up kitchen at Pennyhill Park
Sarah Frankland has been promoted to executive chef at Pennyhill Park, an Exclusive Collection property in Surrey. Frankland will oversee Hillfield Restaurant and Bar, the hotel’s hyperlocal dining destination, the Pastry and Bakery team, spa and al fresco dining for Themis and the Lily Pond Terrace, in-room dining, as well…
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