Restaurant magazine August 2014

Restaurant magazine is recognised as the essential tool for all owner/operators, restaurateurs and chefs in the UK from independent restaurants, casual dining and multisite operators and gastro-pubs, and the complete reference point for their business.

Unrivalled in the sector in terms of strength and quality of circulation and award-winning journalism, each month Restaurant provides insightful business advice, product innovations for food, drink and wine, equipment and technology, trend analysis, as well as profiles of the industry’s biggest names. 

It also forms part of the portfolio of media products which includes website BigHospitality.co.uk , face-to-face networking events such as the National Restaurant Awards, Development Chef Club, R200 multi-site programme and Digital Innovation Forum, and The Restaurant Show exhibition – offering comprehensive marketing and ROI solutions for companies who want to reach decision makers in the hospitality and on-trade industry.

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BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

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