Features

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. 

How restaurants are reducing no shows

How restaurants are reducing no shows

By Emma Eversham

Diners not turning up for bookings has a big impact on a restaurant’s revenue, but as BigHospitality has found, the number of no shows can be cut considerably if reservations are simply handled in the right way. 

Protecting the produce: How Greenpeace and Norway saved Arctic cod

Protecting the produce: How Greenpeace and Norway saved Arctic cod

By Hannah Thompson

There is often conflicting information on the sustainability of fish and seafood, particularly Arctic cod, which can lead to confusion among chefs and consumers. But now, new work by Greenpeace and the Norwegian fishing industry is set to make things...

How to win at loyalty in a changing world

How to win at loyalty in a changing world

By Emma Eversham

When international hotel companies Marriott and Starwood announced they were looking to merge their two businesses, the biggest concern from their guests wasn’t whether some of their favourite hotel brands would disappear, but what would happen to the...

Three innovative ways to use tea

Three innovative ways to use tea

By Emma Eversham

Tea. It’s a small word that stands for a lot. However, when it comes to using the leaf to its full potential many hospitality operators are still falling short.

Three ways to shake up your soft drinks

Three ways to shake up your soft drinks

By Emma Eversham

Alcohol sales are continuing to decline, particularly within the Millennial generation, meaning more people will be looking for non-alcoholic options when going out. 

English lamb: How to make more of it on your menu

English lamb: How to make more of it on your menu

By Emma Eversham

Recent consumer research carried out by Agriculture and Horticulture Development Board (AHDB) Beef & Lamb found that diners love the taste of lamb, yet increasingly they are finding the meat difficult to locate on menus when eating out.