Features

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. 

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...

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