Restaurant & Kitchen Management

11 ways to build positive relationships with guests before, during and after their visit

11 ways to build positive relationships with guests before, during and after their visit

It’s a known fact that the long-term success of your restaurant depends on the relationships you create and maintain with...
OpenTable
How Restaurants Are Preparing For A Year Like No Other

How Restaurants Are Preparing For A Year Like No Other

There are no more frantic knives beating on the chopping boards, nor are there sizzling pots on the stove: the...
OpenTable
How to Open a Restaurant, Part 1: Building a Brand Identity

How to Open a Restaurant, Part 1: Building a Brand Identity

When it comes to opening a restaurant smoothly and running it successfully, Alison Arth is a pro. She held leadership...
Open for Business
How to Play Music Legally In Your Restaurant Business

How to Play Music Legally In Your Restaurant Business

For most restaurants, music is an integral part of the ambience. However, playing music legally in your restaurant isn’t simply...
OpenTable
Customers getting food from food truck

How Much Does a Food Truck Cost?

What’s the cost of a Food Truck? The short answer: about £37,500 on the low end, at least in California. The...
OpenTable
How to Write a Business Plan for your Restaurant

How to Write a Business Plan for your Restaurant

What Your Business Plan Should Cover The strongest business plans always include all or most of the components described below....
OpenTable
Not so fantastic: How restaurants can eliminate plastic

Not so fantastic: How restaurants can eliminate plastic

We all know by now of the the long and growing list of pubs, restaurants, and coffee shops waging war…
Hugh Thomas
Staff Lunch: A Restaurant’s Most Important Meal of the Day?

Staff Lunch: A Restaurant’s Most Important Meal of the Day?

It might not fit with the average restaurant’s priorities, but above all else, food is sustenance. Plain and simple. Given…
Hugh Thomas
Pipe down: How and why restaurants should consider reducing noise

Pipe down: How and why restaurants should consider reducing noise

At Brat, the new East London Welsh-ish concept by Tomos Parry, the restaurant has gone out of its way to…
Hugh Thomas