Operators at all levels have to up their game to compete in this crowded market while dealing with evermore savvy customers and rising commodity prices.
Restaurant magazine, in partnership with Lamb Weston, brought together a selection of operators at Geronimo Inns' Betjeman Arms at St Pancras last month to talk about how they are writing and structuring their menus at a special event.
BigHospitality caught up with three of them to find out their views on the areas of provenance and seasonality, menu structure and cutting costs without affecting quality.