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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...

Shoryu Tak Tokumine

Shoryu's Tak Tokumine on souping up his ramen business

By Joe Lutrario

Tak Tokumine opened his first restaurant in 1980 within the Brewer Street building that now houses Mark Hix’s Soho flagship. Located below his Japanese grocer and bookshop, it was to be as inauspicious a debut as they come. 

Trial shifts: to pay or not to pay?

Trial shifts: to pay or not to pay?

By Esther Smith

The use of unpaid trail shifts in the industry was thrown into the spotlight last month amid claims that restaurateurs were exploiting workers' rights. Esther Smith from law firm TLT outlines what you need to know about the practice.

Silo's Douglas McMaster: “Brighton is not the right place for us”

Douglas McMaster: “I'd love to open Silo in London"

By Joe Lutrario

The zero waste chef on trying to move his Brighton restaurant to London, setting up a small plates restaurant with cocktail maestro Ryan Chetiyawardana and his ambition to run one of the world’s best restaurants. Silo opened on a quiet street within the...