What are the key issues and challenges facing the industry in the coming years? It's a tough question, but who better to ask than a bunch of operators who have made a success of the past? We put 16 Catey winners and sponsors to the test
It's going to be easier to raise money and investment in the future, particularly from the big pension funds. And I think we are going to see the development of US-style REITs [real estate investment trusts] in the UK after the next Budget. The future looks good for the property market."David Rugg, managing director, Christie & CoCatey sponsor since 1984
Now is a great time to be in catering. Casual dining is in its heyday. As a career for the future, it really is very promising."John Barnes, chairman, La Tasca RestaurantsGroup Restaurateur 1995
In five years' time we'll have an industry in the UK that will take some beating, as youngsters travel the world, learn from the masters and come back with fresh ideas."Germain: "Yes, we have to give youngsters a chance. That's where the future lies."Annie and Germain Schwab, co-patrons, Winteringham Fields, LincolnshireIndependent Restaurateur 1999
In the pub market there will be further consolidation and some of the small, independent players will disappear. They simply won't be able to create the growth necessary to compete with the chains."Bob Ivell, ex-chairman and managing director, Scottish & Newcastle Retail Pub Industry Award 2002
Customers are eating out more, and they're becoming more demanding - they want quality and good service. We have to respond by satisfying both the palate and the wallet."Andrew Radford, owner, Atrium and Blue, EdinburghIndependent Restaurateur 2000
Fusion and combination cooking will continue to play an important role in the future of eating out, but I hope we don't forget traditional British dishes - fresh produce cooked simply. With all this innovation, let's not throw the baby out with the bathwater."Victor Ceserani, one-time chef lecturer and co-author of Practical CookeryLifetime Achievement Award 1992
There's a feeling that interior designers are taking over from hoteliers; the mantra is design, design, design. I think this trend will be reversed, and the art of the hotelier to provide friendship and love will return. Nothing can replace the bond between host and guest."Kit Chapman, proprietor of the Castle in Taunton, SomersetBest Independent Marketing Campaign 1999
Hotel restaurants and F&B will play a critical role more than ever in positioning hotels in the marketplace."Zoe Jenkins, food and beverage director, the Dorchester hotel, LondonManager of the Year 1999
"We've got to keep up standards and make customers feel special. Looking after the customer is going to be the most important thing in the future."Elena Salvoni, maître d'Elana's L'Etoile, London Manager of the Year 1996
"The future is about enjoying yourself. Young people who want to set up a business should borrow the money and go out and do it."Andrew Pern, co-owner, the Star Inn, Harome, North YorkshireMenu 1997; Newcomer 1998; Pub Operator 2002
"The food service market is going to grow, and the key to success is to understand our customers more and lead them by being innovative."Quentin Knowlson, head of beverage, Nestl‚Catey sponsor since 1984
"I have this thing, I call it 'imagined hindsight', where I look back from 200 years in the future... and I think people will see the restaurant industry in the early 21st century as being on the cusp of something great. Operators are beginning to understand that catering is all about entertainment; it's about making people happy, it's about providing the 'rizz' of showbusiness."Simon Woodroffe, founder of Yo! Sushi and all things Yo! Group Restaurateur 2000
Unfortunately, this government is going to stifle enterprise through bureaucracy."Robin Hutson, chairman and managing director, Hotel du VinNewcomer 1996; Group Hotel 2001
"As an industry, we have to be more innovative and we have to get ideas off the ground faster. We have to innovate, accelerate or deteriorate."Peter Barratt, director of food services, DebenhamsGroup Marketing Campaign 2000
"This industry is currently worth £75b to the UK economy. I'm confident that in 10 years' time it will be worth £100b. That extra 25% will mean half-a-million jobs and £5b in tax revenue."Bob Cotton, chief executive, British Hospitality Association Special Award 2002
"Contract catering is going to become more commercial. We may even see caterers paying for the privilege of catering on a customer's premises. They will be given the floor space and told to get on with it. It's going to be much more competitive."William Baxter, executive chairman, BaxterSmith Food Service Caterer of the Year 1996
"We need to create a sustainable platform for the next generation of chefs. We need to provide better working conditions to attract more people. And we need to provide good food for all, not just an elite."Michael Caines, managing director, Michael Caines Restaurants Chef Award 2001