UK restaurant growth: Operational performance and expansion trends
Sustainable growth in today’s climate hinges on strategic partnerships, operational efficiency and the right technology infrastructure
Food
Efficiency Goals: a snapshot of restaurant resilience in 2025
Rising costs, staff shortages, evolving diner expectations — the challenges facing UK restaurants are stacking up. But so is the sector’s response. Kitchen Efficiency Goals, an exclusive white paper from Restaurant in partnership with refrigeration...
Brands to Watch Report 2025
Restaurant’s Brands to Watch Report throws the spotlight on 20 UK-based restaurant brands that are helping shape the current eating out landscape and look set for bigger things over the coming years.
Developing hospitality talent: From new starts to leaders
Talent flows through hospitality, but how well are we retaining and nurturing it? Today’s server could very well be tomorrow’s manager. In this webinar, we’ll focus on developing managers - a group often overlooked, yet essential to the success of any...
Navigating New Allergen Information Regulations: Strategies for UK Hospitality
Join Trustwell and industry experts to understand the impact of proposed changes such as Owen’s law and how to leverage tech to balance consumer safety and operational flexibility.
TheFork Guide To Unlocking New Revenue Streams
In the continually evolving and competitive landscape of the restaurant industry, attracting new guests is crucial for profitability and sustained growth.
Battle of the Basmatis: Your Inspiration Guide
Tilda Foodservice have put their Easy Cook Basmati rice to the test against a leading own-label alternative to discover why Tilda wins every time with quality, versatility, and margin-protecting power to make a difference to your operation. When you’ve...
The UK Future Menus 2023 Report Is Here
Last month saw the launch of Unilever Food Solutions’ first global Future Menu trends report – and we’re now proud to announce the release of a UK version featuring some of the nation’s best chefs.
Top Trends in Hospitality-Driven Businesses
Emerging trends for strengthening business -- and satisfying guests. With ever-shifting customer demands, supply chains and labour markets, there’s never been a more important time for businesses to think ahead.
Booker’s New Spring Guide Launch
Choice - New and Exclusive Lines including New Plant Based Range - Wicked Kitchen, Baraka Range of Sous Vide Meats, New Desserts & exclusive spirits such as Kraken Black Cherry Rum. Price - BIGGEST EVER LOCKDOWN – over 500 products locked down in price...
Download Your Holiday Events Handbook Now
If you work in hospitality, you know you can never slow down the push to fill your events dairy with bookings, and the demand for parties during the holiday season requires organization and a game plan. With that in mind, Tripleseat created an Events...
Top Tips to Reduce Food Waste in Your Restaurant
Did you know that 9.5 Million tonnes of food is wasted each year in the United Kingdom? It is estimated that 12% of this total is produced by the hospitality and food service industries.
Restaurant profit margins and how to increase them
The restaurant industry is notorious for having low-profit margins, making restaurant profitability a crucial and challenging part of running your business. But challenging doesn't mean impossible. With the right tactics, your restaurant can boast...
Find out what diners want right now
As we enter the busiest season for restaurants, OpenTable asked over 1,100 diners in the UK and Ireland how they’re dining out and looking to celebrate the festive season.
Fill your hospitality vacancies now
Reed in Partnership is working with numerous active job seekers, supporting them with training, skills, mentoring and ensuring that they are ready to deliver results for you. This is a completely cost-free recruitment service, and is fully-funded by...
Callebaut Launches Summer Edition of Inspire Magazine
The latest edition of <italics>Inspire<italics> magazine, released by Callebaut this month, has all of the tips and tools to help hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to front of house service.
Free: Get ready to thrive in the post-covid future
Lockdown is being lifted, but "business as usual" is still some way off. This free whitepaper from Flipdish gives you everything you need to prepare your business for a post-pandemic future. It comes packed full of tips, tricks and ideas to help your...
Automated Visualization of Food in Canteens
In a world where speed of service, accuracy, and nutrition are important, we have technologies such as AI, Cloud, Edge computing and IoT helping solve some key food service problems. The paper addresses one of these unique problems with the use of...
Consumer attitudes to food delivery in 2021
Deliveroo surveyed their UK customers to understand how their mindset around food and their ordering habits have changed in the past 12 months.
How to go omnichannel for restaurants to add revenue
Online food ordering has become a crucial business model overnight. We are here to advise you on how to keep your restaurant open by taking an omnichannel approach.
let them eat veg: a guide to sustainability and creative vegetable cookery
The Tredwells and All’s Well chef heads to Worcestershire to learn about one of the world’s most successful and sustainable hybrid vegetables and creates three recipes using Tenderstem®.
Restaurant magazine – digital edition
In light of the current circumstances and many businesses being closed during this period, Restaurant magazine will temporarily be going digital only. To also further support our wider community at this time, we are making the issues available to our...
Restaurant Media Pack 2020
The Restaurant portfolio continues to be the essential source of news and information for those working within the restaurant industry, helping to navigate choppy waters and grow businesses.
Sustainability Report
Six areas to make your restaurant more sustainable. From growing herbs on the wall to using ethical dairy suppliers, we run-down the key areas where you can make more sustainable choices in your restaurant.
Creative development in the kitchen
Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs including Adam Byatt, Michael Bremner and Simon Hulstone create original dishes. The guide also...
TURN EVERYDAY BURGERS INTO EXCEPTIONAL ADDITIONS TO YOUR MENU
It’s no secret that burgers are big business. And with the UK out of home burger market expected to be worth £3.8billion by 2020, there’s no sign that the UK’s love affair with burgers is...
Get your food hygiene certificate with Appetite Learning!
Appetite Learning provides a complete learning solution. We not only supply relevant course work accessed online, but also transform the way you manage your training through provision of an easy...
Opening a Restaurant: A 9 Step Survival Guide
Opening a successful establishment takes more than the desire to succeed. Before moving forward you need to get organised — and we’re here to help! Lightspeed has compiled a checklist of 9...
Download your Free Oracle Hospitality Essential Guide to Running a Restaurant
The restaurant sector is booming and for operators wanting to be successful in this dynamic industry, there are a lot of questions to ask. How do I choose the right location? What are the...
The Most Advanced Restaurant Marketing Guide on the Web
In this free guide, we surveyed 100 restaurateurs in North America and got them to share their marketing secrets. Learn the latest, from social media trends and technology, to traditional tricks...