News

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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.

Sponsored by ResDiary

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

SPONSORED BY NISBETS IN PLACE

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.

Sponsored by Nisbets in place

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.

Sponsored by Nisbets in Place

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.

sponsored by nisbets in place

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.

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.

Sponsored by Nisbets In Place

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.

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.

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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.

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.

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

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. 

How restaurants are reducing no shows

23-Jan-2017 By Emma Eversham

Diners not turning up for bookings has a big impact on a restaurant’s revenue, but as BigHospitality has found, the number of no shows can be cut considerably if reservations are simply handled in the right way.