Restaurant

Bleep touch screen menu and ordering app eMenu

Bleep launches eMenu, touch screen alternative to paper menus

By Peter Ruddick

EPoS designer and manufacturer Bleep UK has teamed up with hospitality touch screen manufacturer Conceptic Touch UK to launch eMenu, an interactive touch screen menu and ordering app designed to replace traditional paper menus in restaurants.

Stick waffle maker

JM Posner launches new stick waffle maker

By Emma Eversham

Catering equipment supplier JM Posner has added a new stick waffle maker to its range which it is aiming at restaurants, hotels and pubs looking to liven up takeaway offerings or dessert menus.

Chicken restaurant trend Soho House Group

Soho House Group taps into chicken restaurant trend

By Emma Eversham

Soho House Group has become the latest restaurant operator to put chicken in the spotlight with the news it is to open a new venue called Chicken Shop in London this autumn serving rotisserie chicken as its only main course.

Le Bouchon Breton closes

Rain and recession blamed for Le Bouchon Breton closure

By Peter Ruddick

Le Bouchon Breton restaurant in Spitalfields Market has ceased trading blaming rain and the recession on the closure just months after declaring a rebranding and cheaper menu had helped business 'explode'.

Fuchsia Dunlop interview

Fuchsia Dunlop: Pearls of Wisdom

By Joe Lutrario

A leading voice on Chinese food, Fuchsia Dunlop trained at the Sichuan Institute of Higher Cuisine in Chengdu. The author of several cookbooks, she has been researching regional Chinese food for more than a decade and consults at three restaurants in...

Top 10 restaurant chef food predictions

Food Trends 2012: Top 10 restaurant predictions

By Emma Eversham, Luke Nicholls and Peter Ruddick

In the fourth and final part of our feature on food trends in 2012 we asked 10 leading chefs, restaurateurs and food critics including Heston Blumenthal, Simon Rogan and Richard Vines for their top tips and predictions on the hot trends to hit restaurants...

Greeen King's turnover for the past 12 months is up 9.4% to £1.14bn and pre-tax profit has risen by 8.6% to £152m

Food sales help deliver another record year for Greene King

By Luke Nicholls

Pub operator and brewer Greene King has reported another year of record profits and growth, with turnover for the past 12 months up 9.4 per cent, pre-tax profit up 8.6 per cent and a food sales growth of 17 per cent.

Many of the major national restaurant chains are falling back on deal sites, coupons and voucher codes to drive business

Discount dining: Help or hindrance for the restaurant sector?

By Luke Nicholls

Discount vouchers have traditionally proved an effective tactic by some operators in encouraging consumers to eat in their outlets and have risen in popularity since the recession. But the popularity of these schemes has raised concerns that some operators...

Business profile: Will Ricker

Business profile: Will Ricker

By Stefan Chomka

The opening of his Mexican restaurant, La Bodega Negra, marked a change in focus for Will Ricker, and there are more surprises to come from the pan-Asian supremo.

D&D London Old Bengal Warehouse opening

D&D London's Old Bengal Warehouse to open in September

By Emma Eversham

D&D London's 22nd London venue - a grill, fish restaurant, cocktail bar and wine shop set in a former trading warehouse - will open its doors in the city this September the restaurant group confirmed today.

Jamie Barber plans Hush expansion and Cabana rollout

Jamie Barber plans Hush expansion and Cabana rollout

By Peter Ruddick

Jamie Barber has revealed he plans to expand both of his current restaurant ventures with the opening of a brasserie under the Hush name and a rollout to at least two more sites in the short-term of the Brasilian BBQ concept Cabana.

Mark Derry: Pearls of Wisdom

Mark Derry: Pearls of Wisdom

By Peter Ruddick

Industry veteran Mark Derry has built a reputation running and advising premium casual dining restaurant brands. In 2007 his Loch Fyne Restaurants company was sold to Greene King; now as chief executive of Brasserie Blanc Derry is leading the group in...

Le Cercle Lounge Restaurant is launching a flower menu to celebrate the Chelsea Flower Show

IDEAS FROM YOUR PEERS

Flower Power at Le Cercle and Champagne Experience at Wynyard Hall

By Luke Nicholls

Restaurants and hotels including Le Cercle, Royal China, Artichoke, Wynyard Hall and The Park Inn tell BigHospitality about some of the special offers and promotions they're running to help attract more customers.

René Redzepi, chef and co-owner of Noma, believes restaurant no-shows are still a 'mega problem' for the industry

René Redzepi reignites restaurant no-shows debate

By Luke Nicholls

Following last month’s restaurant no-shows podcastand follow-up news article,Noma's René Redzepi has told BigHospitality that it is still a ‘mega problem’ for the industry, and that diners should ‘respect a restaurant reservation like a trip to the...

Thirty-nine per cent of high street restaurants now include calorie information on their menus and websites

Average price of three-course meal breaks £20 barrier

By Luke Nicholls

The average price of a three-course meal in a UK restaurant has risen by 7.1 per cent to £20.90 - up from £19.52 last year, while the average price of an individual dish has risen nearly 3 per cent year-on-year, from £6.19 to £6.41.

Cote Brasserie took pole position after delivering profit growth over a three-year period of 225.3 per cent

Cote tops UK profit growth list

By Luke Nicholls

French bistro chain Cote has been revealed as the company with the fastest-growing profits within the UK's restaurant, pub and quick service market.

Managed pub companies with increased food offerings could encounter problems as they run out of space to grow in the pub market

Managed pubs running out of market space, warns Horizons

By Luke Nicholls

As pub group TCG launches a new quick service food concept, foodservice analyst Horizons warns that managed pub companies could encounter problems as they run out of space to grow in the pub market and may have to consider becoming restaurants in their...

Horizons provides consultancy services, workshops and statistical information for the foodservice sector

Light at the end of the tunnel for restaurants, says Horizons

By Luke Nicholls

The UK restaurant industry is weathering the financial storm, with increased consumer spend and on-going innovation in the foodservice market providing a solid foundation for post-recession recovery over the next 18 months.

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