Features

Cash is dead: long live the card

IN ASSOCIATION WITH BARCLAYCARD

Cash is dead: long live the card

By BigHospitality

With a growing number of consumers now adopting the Queen’s technique of never carrying cash, it’s time restaurants reassessed the time-old bill payment model.

The 13 latest gadgets to kit out your restaurant

The 13 latest gadgets to kit out your restaurant

By Restaurant magazine

From established technology including pagers and waterbaths to new innovations like machines that convert glass to safe and easily disposable sand, Restaurant brings you the latest must-have gadgets.

 Andrew Wong on Kym's

Under the Knife: Andrew Wong on Kym's

By Joe Lutrario

In the first of our Under the Knife series, sponsored by Nisbets In Place, we speak to Andrew Wong, whose new City restaurant Kym’s is a play for more mainstream territory and will see the Michelin-starred chef explore the ancient art of Chinese roasting.

5 steps for a fantastic festive period

PROMOTED FEATURE

5 steps for a fantastic festive period

By Nick Telson

DesignMyNight (now part of the Access Group) founder Nick Telson shares his top tips on delivering a positive festive period in your venue.

Making seafood the star of your menu

Making seafood the star of your menu

By Seafood from Norway

With rising meat prices and consumers more health-focused than ever before, there’s never been a better time to put more fish on your menu

Restaurant Eats Out Pachamama, Lima, Ceviche

Restaurant Eats Out: Peruvian

By Joe Lutrario

Restaurant magazine's latest food tour saw a wide range of operators experience three of London's best Peruvian restaurants - Pachamama, Lima London and Ceviche.

The commission-free booking system

Promoted feature

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?

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