Features

The commission-free booking system

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Taking charge of your commission bills

By ResDiary

ResDiary on its commission free business model and how restaurants can benefit from its table management features.

Restaurant EPoS

A point to prove: the future of till systems

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.

Take a fresh look at frozen

Take a fresh look at frozen

By Georgia Bronte

Freezing at sea locks in nutrition, guarantees freshness and reduces wastage. What’s not to like?

The lovely bones: The case for ready made stock

The lovely bones: The case for ready made stock

By BigHospitality

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

How to turn beef into a cash cow

How to turn beef into a cash cow

By BigHospitality

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

Norwegian Skrei: the king of the cod

Norwegian Skrei: the king of the cod

A rough climate, an unforgiving nature and a brutally cold sea. The harsh conditions that make Norway an inhospitable place for humans, make it perfect for seafood.

EPoS Expert: Driving business this Christmas

EPoS Expert: Driving business this Christmas

By Michelle Perrett

Times are tough. Only last month the Coffer Peach Business Tracker revealed that the UK was continuing to spend less on eating out across the branded restaurant, bar and pub sectors.

Six ways to serve coffee in your restaurant

Six ways to serve coffee in your restaurant

By Patrick McGuigan

Restaurateurs would largely agree that coffee is a vital part of a customer’s meal experience – after all, it’s often the last thing a diner puts to their lips before they leave, so if you get it wrong you risk leaving a bad taste in their mouth.

Five things to consider when buying a new EPOS system

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Five things to consider when buying a new EPOS system

By BigHospitality

Gone are the days of handwritten bills and manual cash registers. With business owners being as busy as they are and customers expecting new levels of efficiency, creating the modern restaurant experience means working with a state of the art EPOS. How...

Exploring new flavour trends

Exploring new flavour trends

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. 

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