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What to do when your front of house is short-staffed

What to do when your front of house is short-staffed

Even before the pandemic, keeping a busy restaurant staffed with top-notch front-of-house professionals was a challenge. And during the past...
What diners say they expect from restaurants in 2021

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...
chef cooking

What is the responsibility of a Chef?

Do chefs have certain responsibilities? We don’t mean the banal expectations of how to run a kitchen, or what’s outlined...
UK Restaurant Trends for 2021: What to expect from reopening and beyond

UK Restaurant Trends for 2021: What to expect from reopening and beyond

Whether it’s taking delivery to the next level, or eliminating no-shows for good, these restaurant trends will help operators through...
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…
restaurant customers using tech at table

Now or later: If this is the future of how customers pay, do we want it?

When thinking about each stage of a restaurant’s interaction with its customers, often the last phase gets, well, the last…
A meal of octopus and veggies

Taste of London: Post-event insights, successes, and challenges

Back in June, more than 45 of London’s big-name chefs descended on Regent’s Park for one of Europe’s ultimate restaurant…
curry food

Why are Britain’s curry houses closing at an alarming rate?

Since the ’70s, the curry house has been a staple not just of British food, but British culture as a…
Restaurant Plough Harborne on building from the bottom up

Restaurant Plough Harborne on building from the bottom up

Since 2003, The Plough Harborne, a casual restaurant in Birmingham, has run on one simple rule. “We have a basic…