News

Three restaurants awarded five AA Rosettes at the AA Hospitality Awards

24-Sep-2024 By Joe Lutrario

Woven by Adam Smith, The Glenturret Lalique and Angel at Hetton have been awarded the full five AA Rosettes at the AA Hospitality Awards 2024.

Beyond Eat Out to Help Out – what next for restaurants?

01-Sep-2020 By James McAllister and Stefan Chomka

The Government scheme undoubtedly put bums on seats in August, but it has also encouraged an unwelcome return to discounting. So where does this leave the sector now?

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Five ways to solve common kitchen bottlenecks

28-Feb-2020 By Ashley Sheppard

As a restaurant operator you have one objective: create exceptional food, framed by stellar customer experience so that diners share newfound delight in your restaurant with others. Oh, and by the way, create repeat customers and brand ambassadors.

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Is it time to break up with your booking system?

06-Sep-2019 By ResDiary

Despite what the old adage says, breaking up can be easy to do. Especially if it’s with technology that no longer works for you.

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Reservations are changing. Are you?

17-Jun-2019 By ResDiary

ResDiary discusses the changing face of restaurant reservations

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How to avoid making a fashion faux pas in the dining room

12-Jun-2019 By Restaurant magazine

The overall look and feel of a restaurant has a huge impact on customer experience. Here’s how savvy operators get a consistent and effective look across their venues.

No small fry: why you should have fish and chips on your menu

07-Jun-2019 By Seafood From Norway

National Fish and Chip Shop of the Year owner David Miller reveals the secrets of his success and why he won't settle for anything other than Norwegian fish

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Niall by mouth: how Whatley Manor's executive chef is modernising country house hotel dining

01-May-2019 By Joe Lutrario

Employed as executive chef at just 25, Niall Keating has had a job on his hands updating Whatley Manor’s classic country house hotel dining offer, but a special award from Michelin and a shiny new kitchen has helped keep this talented chef on track.

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Under the Knife: Inside the mind of Sat Bains

04-Mar-2019 By Stefan Chomka

The chef behind Restaurant Sat Bains in Nottingham on pressure, succession, and why he's going to spend the rest of his career perfecting 10 courses.

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Maximise your revenues like a bookings boss

25-Feb-2019 By ResDiary

Claire Anderson, ResDiary’s head of global sales and former restaurant operations manager, weighs in on how to maximise your revenue and minimise your costs. Like a bookings boss.

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The guide to condiments

11-Feb-2019 By Restaurant

Serving second-rate condiments is a sure-fire way to put a downer on someone’s dinner before they’ve even started eating, but it is still an all too common occurrence.

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How to kit out and manage your kitchen

05-Feb-2019 By Restaurant magazine

The kitchen is the engine room of any restaurant, so it’s essential you kit it out and run it correctly.

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Be a Bookings Boss: Take control of your costs and reservations

21-Jan-2019 By ResDiary

ResDiary on how restaurateurs can take control of their bills, reservations, and say goodbye to commission for good.

World's 50 Best Restaurants announces major changes for 2019

17-Jan-2019 By Sophie Witts

The World's 50 Best Restaurants has announced that restaurants that have previously topped its list will no longer feature in the annual rankings from 2019.

Under the Knife: Mark Birchall on Moor Hall

13-Dec-2018 By Stefan Chomka

Mark Birchall’s Moor Hall has won its second Michelin star after less than two years in business. But don’t think for one moment this means he’s taking his foot off the gas.

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Getting serious about food safety

04-Dec-2018 By Restaurant

As recent events have shown, food safety and allergen awareness have never been more important for restaurant businesses.

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Cash is dead: long live the card

19-Nov-2018 By Restaurant

With a growing number of consumers now adopting the Queen’s technique of never carrying cash, it’s time restaurants reassessed the time-old bill payment model.

The 13 latest gadgets to kit out your restaurant

08-Nov-2018 By Restaurant magazine

From established technology including pagers and waterbaths to new innovations like machines that convert glass to safe and easily disposable sand, Restaurant brings you the latest must-have gadgets.

Why restaurants need to up their tea and coffee game

15-Oct-2018 By Restaurant magazine

Restaurants can no longer afford for their hot beverages offer to be an afterthought

Under the Knife: Andrew Wong on Kym's

04-Oct-2018 By Joe Lutrario

In the first of our Under the Knife series, sponsored by Nisbets In Place, we speak to Andrew Wong, whose new City restaurant Kym’s is a play for more mainstream territory and will see the Michelin-starred chef explore the ancient art of Chinese roasting.

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Is your booking system creating diner barriers?

28-Sep-2018 By ResDiary

Online booking systems are regarded as impersonal and harmful by some restaurateurs, but if you choose the right booking partner they can be the exact opposite, says Mike Conyers, ResDiary CEO

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5 steps for a fantastic festive period

17-Sep-2018 By Nick Telson

DesignMyNight (now part of the Access Group) founder Nick Telson shares his top tips on delivering a positive festive period in your venue.

Making seafood the star of your menu

13-Sep-2018 By Seafood from Norway

With rising meat prices and consumers more health-focused than ever before, there’s never been a better time to put more fish on your menu

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Festive finances: how tech can boost your profits for December

13-Sep-2018 By ResDiary

ResDiary on how restaurants can harness technology to make the most of one of the busiest times in the hospitality calendar.

Machine learning: what’s next for in-restaurant tech

04-Sep-2018 By Fiona Griffiths

We speak to the people behind some of the sector’s most influential technology companies to find out what's going to be shaking up restaurant technology over the next few years.

Restaurant Eats Out: Thai and Burmese restaurants

22-Aug-2018 By Joe Lutrario

Restaurants latest Eats Out food tour was focused on venues serving Thai and Burmese dishes and included Rosa's Thai, Lahpet and Som Saa.

Restaurant Eats Out: Peruvian

29-Jun-2018 By Joe Lutrario

Restaurant magazine's latest food tour saw a wide range of operators experience three of London's best Peruvian restaurants - Pachamama, Lima London and Ceviche.

Seating Plans: How reservation tech can put restaurants ahead of their competitors

04-Jun-2018 By Fiona Griffiths

From combating no-shows and driving business at quiet times to enabling payments, online reservations tech can you give you an edge in an increasingly competitive sector

A point to prove: the future of till systems

08-May-2018 By Fiona Griffiths

Long gone are the days when EPoS meant purely a point-of-sale system – the modern EPoS system now offers so much more, and its functionalities and the ensuing business benefits it offers are expanding year by year.

Take a fresh look at frozen

12-Apr-2018 By Georgia Bronte

Freezing at sea locks in nutrition, guarantees freshness and reduces wastage. What’s not to like?

Using technology tools to control your no-shows

04-Apr-2018 By Restaurant

No-shows and late cancellations are the bane of a restaurateur's life. But they needn't be.

The lovely bones: The case for ready made stock

05-Mar-2018 By Restaurant

Nestlé Professional’s CHEF® brand offers high-quality stocks developed by chefs for chefs. The range celebrates entrepreneurial, ambitious and creative tenacity and combines superior ingredients with convenience and versatility

Connecting the dots: how back of house tech is revolutionising restaurants

21-Feb-2018 By Restaurant Magazine

Front-of-house tech may still hog the limelight, but kitchen technology is getting smarter too.

Norwegian Skrei: the king of the cod

08-Feb-2018

A rough climate, an unforgiving nature and a brutally cold sea. The harsh conditions that make Norway an inhospitable place for humans, make it perfect for seafood.

Deliveroo 'could be worth £1.5bn to UK economy by 2019'

20-Dec-2017 By Sophie Witts

Deliveroo has commissioned a report which claims it provided a £460m boost to the UK food and drink industry in the year to June 2017.

EPoS Expert: Driving business this Christmas

20-Dec-2017 By Michelle Perrett

Times are tough. Only last month the Coffer Peach Business Tracker revealed that the UK was continuing to spend less on eating out across the branded restaurant, bar and pub sectors.

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Schweppes - making history with every pour

11-Dec-2017 By Restaurant

The story of Schweppes is also the story of the birth of the carbonated soft drinks industry as we know it.

Morning matters: how the breakfast scene is evolving

31-Oct-2017 By Georgia Bronte

Breakfast and brunch have become big business with many types of restaurant having developed morning offerings. And it’s not just bacon and eggs and avo on toast

Agency chefs: kitchen heroes or mercenary zeros?

20-Oct-2017 By Tony Naylor

With good chefs in short supply, there is top money to be made in temping right now. But what does that mean for wider recruitment? Who will benefit? And will agency chefs ever shake off their reputation as kitchen cowboys?

Deliveroo: "employing riders could add £1 per delivery"

11-Oct-2017 By Joe Lutrario

Deliveroo’s UK and Ireland boss has told MPs that employing workers full-time - as opposed to self-employed contractors - could add £1 per delivery.

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Five things to consider when buying a new EPOS system

18-Sep-2017 By Restaurant

Gone are the days of handwritten bills and manual cash registers. With business owners being as busy as they are and customers expecting new levels of efficiency, creating the modern restaurant experience means working with a state of the art EPOS. How...

Exploring new flavour trends

07-Sep-2017 By Rachel Graham

Exotic food used to mean a Chinese or Indian takeaway, but no more. Restaurant, pub and even grab-and-go customers have never been more adventurous. For proof, one only needs to look at the UK’s fastest growing cuisine styles. 

Social Enterprise Fat Macy’s launches crowdfunding bid

22-Aug-2017 By Georgia Bronte

Social enterprise Fat Macy’s, which aims to teach young Londoners living in temporary housing how to cook, has launched a crowdfunding campaign in a bid to open its first permanent location.

This chef really doesn’t rate today’s young talent

18-Aug-2017 By Finn Scott-Delany

James Cochran, who has cooked at The Ledbury and who has just opened his second eponymous restaurant, N1, has hit out at “overpaid” chefs who “can’t even dice an onion”.

Trial shifts: to pay or not to pay?

09-Aug-2017 By Esther Smith

The use of unpaid trail shifts in the industry was thrown into the spotlight last month amid claims that restaurateurs were exploiting workers' rights. Esther Smith from law firm TLT outlines what you need to know about the practice.

Asma Khan: "Indian restaurants need to open their doors to more female chefs"

28-Jul-2017 By Sophie Witts

Self-taught chef Asma Khan has been winning plaudits for her London supper clubs for years and opened her first permanent restaurant, Darjeeling Express, in Soho’s Kingly Court earlier this month. 

People on the move: July 2017

25-Jul-2017 By Sophie Witts

It's been another busy month in hospitality, we round up some of the chefs departing restaurants and taking on new roles.

Bite Me Burger Co is opening six delivery-only sites

25-Jul-2017 By Sophie Witts

Mini burger pop-up Bite Me Burger Co has become the latest restaurant to focus on expanding its delivery-only operation.

Fei Wang joins Hutong in The Shard as its new head chef

18-Jul-2017 By Stefan Chomka

Fei Wang has joined Hutong, the northern Chinese restaurant on Level 33 of The Shard, as its new head chef.

Danny Gill: "Schools aren't doing enough to get kids excited about restaurants"

05-Jul-2017 By Sophie Witts

Chef Danny Gill is running a pop-up restaurant in a school this week (7 July) to try and get teenagers interested in working in the restaurant industry. Gill, who was head chef at two-Michelin-starred Midsummer House and now runs Browns Pie Shop in Lincoln,...