Tag : Roll-out restaurants

Don't 'Takeaway' An Opportunity

Takeaway menu re-prints are a pretty regular occurrence for some restaurants.

Veer towards British Veal!

It's a bit of a funny one for me to write this one, (not having eaten red meat or chicken for 22 years!) but basically I am encouraging the use of veal in restaurants and hotels. There is a slight catch though, I am only encouraging the use of British veal.

Spending a penny

Your exterior is welcoming, your light features amazing and your furniture stylish yet comfortable. You have ticked all the boxes and thought of every last detail, or have you? Too many restaurants spend a fortune on their interiors and then forget a place that you are pretty much guaranteed all of your customers will visit and interact with... your toilets.

Go on, be a good egg!

Banish the battery egg in your kitchen and you could get an award thrown in!

Top Ten Table Tips!

For smart ways to market your restaurant, bar or gastro pub look no further than your tables

Restaurant & Bar Design Horrors - Style Over Substance

In the summer of 95 I opened my first pub, a wood heavy concept known as a 'Firkin'. In true big-company style, the re-furb went way over schedule but the opening date remained the same, meaning that me and my team stayed up through the night setting up the pub for it's grand launch that day.

What use does Sustainable Development have within the hospitality industry?

The growing pressure in the media, from the government and consumers for more action on the environment is forcing increasing numbers of businesses to implement environmentally friendly policies. The hospitality industry has been fairly late to the game, with ill-advised problems being sited...

Why are smaller restaurants, bars & hotels not engaging a Sustainable Development (SD) Strategy?

First off, there is no valid reason why smaller companies within hospitality are not engaging a SD strategy. Save money, improve customer trust in your brand, gain positive PR... the list goes on.

Thai-riffic, Thai-tanic, Thai me up, Thai me bloody kangaroo down sport - Battle of the Brands down under (guess which cuisine?).

It's a while since I've been in Sydney but after a recent return, thankfully not a lot has changed. The blue sky is still larger than life, the people, still as chilled as ever and the beaches still make me feel like there's no place like home.