All news articles for February 2018

Latest opening: Paladar

Latest opening: Paladar

By Georgia Bronte

Paladar recently opened in SE1, serving a fully gluten-free, Latin American menu

What's on at Hotelympia 2018

What's on at Hotelympia 2018

By Restaurant

The UK’s largest hospitality trade show opens its doors on 5-8 March, here’s what you need to know.

The lowdown: #KFCcrisis

The lowdown: #KFCcrisis

By Georgia Bronte

A cock-up with KFC’s new logistics partner caused a mass chicken shortage that forced 460 of the finger lickin’ good stores to close for almost a week. It caused mass panic, as well as an avalanche of poultry-related puns on social media.

Moro's Sam Clark

The Weekender Interview: Sam Clark

By Joe Lutrario

Sam Clark founded Moro with husband Sam in 1997. The pair have penned several bestselling cookbooks and now operate two smaller Morito tapas restaurants alongside their Exmouth Market flagship.

Poon's London relaunch

Latest opening: Poon's

By Joe Lutrario

The daughter of renowned Chinese chef-restaurateur Bill Poon is bringing her family’s iconic Cantonese restaurant brand back to the capital in the form of a three-month pop-up.

YO! Sushi: let's get personal

YO! Sushi: let's get personal

By Georgia Bronte

Restaurants should prioritise the personalisation of the customer experience in order to strengthen loyalty, according to restaurant group YO! Sushi.

How restaurant businesses are dealing with data and GDPR regulations

Managing the data deluge

By Stefan Chomka

The way hospitality businesses capture, store and use data is changing. How can operators use the mass of data they now collect rather than drown in it?

How to turn beef into a cash cow

How to turn beef into a cash cow

By Restaurant

Beef is set to overtake chicken as the number one protein eaten out of home. Raise your steak game with this handy guide to beef provenance, cuts and cooking

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