You don't need a big kitchen to produce great food, but you do need to be organised. That's the message from chefs who work wonders in small spaces When it comes to kitchens, it's true that size doesn't matter, it's what you do...
Going all the way to please your guests is a must when it comes to giving exceptional service Service is second nature to the hospitality industry, going out of your way for your guests should be par for the course. Enzo Cassini, General Manager at ...
When buying or selling a restaurant as a going concern the process can be riddled with potential pitfalls. So how can restaurateurs be sure they are making the right decision and ensure they get the best deal? Reasons to buy include: to increase ...
How to prepare for the environmental legislation coming into force in July The WEEE directive, which stands for waste of electrical and electronic equipment and deals with how electrical appliances are disposed of at the end of their lives, will come...
Rainer Becker and Arjun Waney on how they plan to keep the quality high and get the staff in place as they get ready to take Roka and Zuma worldwide Rainer Becker has probably thanked his hairdresser more than a few times. I'm not talking about ...
Toss the old '70s carcass aside for a sharp new-wave carvery When the news broke that Posh Spice had taken her kids to a Toby Carvery for lunch, the nation gasped. Surely even La Beckham's blessing couldn't save these '70s throwbacks?...
Jean-Luc Naret is the public face of Michelin and the man navigating Les Guides Rouges into the 21st century Jean-Luc Naret has the perfect poker face. Sat in the lounge of Lanesborough hotel, the week before the announcement of this year's Great...
Don't trust to providence, provide for yourself If you are a restaurant owner, fit and well with a bustling business, a pension may be the last thing on your mind. After all, your business is your pension, right? Well, maybe, but to ensure you ...
Pourcel brothers pull out of Pulze partnership deal at 11th hour The Pourcel brothers have pulled out of the partnership deal with Claudio Pulze to take over ailing fine dining French restaurant W'Sens and turn it into a more mid-market concept....
To win the battle against bacteria, scrub your staff daily and make sure their habits are clean The chef wipes his nose with his hand and then dips a soiled finger into the sauce to taste it. The waiter bringing the starters to the table has an ...
It’s time to sort out the inconsistencies surrounding service charge in the uk. That’s our mission for 2007 and we need you to lead the debate. By 2008 we hope to have a solution that suits everybody.
To help restaurateurs save money and the planet, free workshops are available from the LDA Being energy efficient and minimising waste is not just about benefiting the environment, it is also a great way to save restaurateurs money and improve ...
Knowing about good food and having great presentation skills simply isn't enough if you're thinking about jacking in the day job to become a restaurateur say first-timers You're sociable. You give dinner parties. You have ‘mine ...
If you reckon museum food is tired and boring, think again. Forward-thinking operators are dusting off its image and upping the takings A top-name chef and museum food isn't a traditional pairing. Usually, those unfortunate enough to be struck by...
Brand extensions of restaurant food can be a lucrative sector to get into, but only if it matches the reputation of your business ;You cannot bottle the experience, but you can ensure that when the customer uses the products at home they are of ...
At around this time each year, since around about 2004, I, along with my colleagues at Restaurant, have been forced to pause, scratch my chins and magic up a list of candidates for The Lifetime Achievement Award. Given out in April each year as part ..
Last month it was reported that in Manhattan, Pearl Oyster Bar Owner Rebecca Charles is suing her former Sous Chef, now her business rival, alleging that he has copied “each and every element” of her restaurant – from the grey paint .
Any doubts over La Petite Maison opening in London have vanished in a flood of praise Arjun Waney smiles the smile of a multi-millionaire restaurateur and financier whose new London venture La Petite Maison (;more or less a bit of fun;) has ...
Restaurateurs who have reduced their staff’s working hours or temporarily laid off employees because of the recent floods (or other unheralded situations) should be aware of the legal implications, according to commercial law firm Wedlake Bell. .
The Finalists. After hours of poring over the sackloads of entries that landed on our doormat, the judging panel, comprised of The Craft Guild of Chefs and Restaurant magazine, have selected the 2006 Best Dishes finalists, and they are: BURGER • .
UK winemakers have worked hard to attain a standard worthy of inclusion on restaurant wine lists. So, in a business that's gone potty for locally sourced produce, why is English wine still the exception rather than the norm? We live in a world ...
Regent Inns has bought 31 Old Orleans restaurants from Punch Taverns for £26million. Of the estate, 27 are short leasehold. The cash proceeds from the sale will be used to reduce debt. Chief Executive of Punch Taverns, Giles Thorley, said, ...
It may be the worst part of any waiter's job, but everyone profits from a properly celebrated birthday. Emptying bins, polishing glasses and cleaning ashtrays; of all the worst waiting tasks, there's one that knocks them all into a cocked ...
You've got until October 1 to make sure that you comply with new laws against age discrimination. With the new Age Discrimination legislation coming into play on October 1, now is the time for restaurateurs to make sure they fully understand the...
