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UK Restaurant trends to look out for in 2022

UK Restaurant trends to look out for in 2022

The past 12 months saw the appetite for eating out return amongst diners as we emerged from lockdown, and it...
OpenTable
OpenTable’s Diner Data: Helping restaurants plan for the 2021 festive season

OpenTable’s Diner Data: Helping restaurants plan for the 2021 festive season

The festive season has well and truly begun. That means it’s time to get in the celebratory mood and, most...
OpenTable
diner survey

What diners say they expect from restaurants in 2021

Takeaway meals. Contactless payment. Meal kits. Community meals. A lot has changed for restaurants since the pandemic turned the industry’s...
OpenTable
Choose Your Words Carefully: Why Semantics Has Great Power in Food

Choose Your Words Carefully: Why Semantics Has Great Power in Food

People like to say semantics ‘is just semantics’. But is that really true? Out of the 1,163 American adults asked…
Hugh Thomas
‘Posh’ kebabs, ‘gourmet’ burgers ­– cheap food is getting gentrified. But should it be?

‘Posh’ kebabs, ‘gourmet’ burgers ­– cheap food is getting gentrified. But should it be?

Until the late 1800s, lobster was a food reserved only for the poor. So common was the crustacean, people grew…
Hugh Thomas
A major clubbing destination wants to become a mecca for epicures

A major clubbing destination wants to become a mecca for epicures

What does Ibiza mean to you? More often than not, the word conjures images of sunbed warriors, glow paint, Britons…
Hugh Thomas
8 Learnings From The BBC’s Million Pound Menu

8 Learnings From The BBC’s Million Pound Menu

Now set to return for its second series, the Beeb’s Million Pound Menu was a mixed bag on its maiden…
Hugh Thomas
Site-seeing: Why the UK could be entering a golden age for restaurants

Site-seeing: Why the UK could be entering a golden age for restaurants

Don’t take this the wrong way, but how do restaurant operators sleep at night? Read interviews within the industry, attend…
Hugh Thomas
Restaurant food waste needs to be reduced – how can you make it happen

Restaurant food waste needs to be reduced – how can you make it happen

Food waste has come into question regularly recently, Dee Laffan takes a look at how the restaurant industry is also…
OpenTable