Restaurant's bookish rundown of the latest publications that should be gracing your shelves includes Jordi Roca's Casa Cacao and a tome from The Quality Chop House team.
Ticketing offers peace of mind for restaurants, but what happens when customers need to cancel or move bookings due to bereavements and other exceptional circumstances?
What steps can restaurants take to offer their customers a more personal – and therefore better – dining experience? We gathered a crack team of professionals to tackle this question
St Valentine’s Day has long been the one day in the year when even the most unromantic of people go out of their way to make an extra special effort to demonstrate their love to the special people in our lives.
Restaurant and Reynolds hosted a discussion on the rise of plant-based cuisine and how the industry is evolving to cater for customers who want to eat fewer animal products
Customers increasingly expect restaurants to adopt sustainable practices, but not all are willing to pay for it, according to CGA’s latest BrandTrack survey.
A new decade has arrived, and with it will come a whole host of new ingredients. technologies and dining trends. We take a look into our crystal ball to see what they might be.
Optimism in the eating and drinking-out market has risen to its highest point in 18 months although uncertainty surrounding Brexit remains, according to the latest Business Confidence survey from CGA and Fourth.
