How your menu can attract new diners over Easter and Mother's Day


How your menu can attract new diners over Easter and Mother's Day

By Premier Foods

With Mother’s Day and Easter arriving early this year, chefs need to make sure they are prepared. In addition to exploring new recipes, outlets need to consider putting on set menus or special offers to attract consumers, as well as finding the best way...

Using your loaf: In its December 2012 issue, Restaurant magazine takes a look at restaurants that have become experts at baking bread

Restaurant magazine investigates how to make dough from bread

By Peter Ruddick

How can restaurants source good-quality bread? Is it sustainable for chefs to bake their own, what should you serve it with and is there money to be made from a freshly-baked loaf? Restaurant magazine posed just those questions for the latest issue.

Oliver Peyton founded the restaurant and bakery business in 2005 with his sister Siobhan

Peyton and Byrne receives BGF funding to aid expansion

By Luke Nicholls

Oliver Peyton’s restaurant group, retail bakery and events business has secured a £6.25m investment from the Business Growth Fund (BGF) which will be used to accelerate the company’s roll-out programme.


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