With the rise of fast-food chains and casual dining, do people still value fine dining or is silver service becoming outdated?
From diversifying talent to improving social media presence, the dining industry could learn a thing or two from the success of The Great British Bake Off.
Is the presence of mobile phones at the dinner table ruining the dining experience? Or could they be the future of eating out?
For couples seeking to enjoy a quiet, romantic dinner, loud children can be somewhat of a distraction. So, are people now seeking adult-only experiences?
From ordering via touchscreen or online, to dining out in a restaurant, how does your chosen payment method change your ordering style?
Industry awards. Are they an integral part of today’s hospitality business, or an unnecessary practice bringing negative influences to the industry?
2018 is already showing more restaurants and bars than ever before embracing eco-friendly practices and the consumer outcry for sustainable business.
In a world of instant gratification warring with quality, instant food and drinks have a bad name, but is that poor reputation changing with technology and different ideals?
With the advent of summer, people want to spend as much time as possible in the sunshine and where better to sip on your favourite beverage than on a rooftop in the big smoke?
London may be the commercial centre of the UK but is it the beating culinary heart of Britain or are there other exciting towns for the aspiring foodie?
The first law for everyone working in hospitality has seen some push back in recent years. Is it still true that ‘the customer is always right’ or is it outdated?
The craft industries have been making waves in the UK for a few years now, but as bigger brands try to muscle in on the niche, is it all about size?
Any dining out experience involves human interaction and from sommeliers to servers, every member of the front of house staff makes an impact on the experience.
Though superfoods may come and go, changes to the fabric of the food industry are set to affect the way we eat out in 2018.
While phubbing may be anti-social, introducing more technology into the eating environment could improve customer satisfaction.
We all end up eating out at this time of year, whether with work, friends or family, but are we tired of turkey and sick of stuffing? How can you be innovative with tradition?
20 years ago it would have been seen as rude to ask for alterations on a perfectly balanced menu, it has now become not just the norm, but the expectation.
In certain cultures there is a ceremony to eating and that is becoming more popular in fine dining restaurants to build anticipation of the meal.
So many businesses have taken customisation to the max with a DIY element, but should the customer have that level of control over their menu?
TV has been home to the celebrity chef, in some cases they have broken their careers on the small screen but as technology moves forward, are they being left behind?
While we may rely on phones to not only keep in contact, but also to help us keep to our schedule, navigate and document our experiences, it should not ruin our dining.
Restaurants and bars must be at the forefront of creative customisation, seeking new, innovative ways of serving customers with low-sugar and sugar-free diets.
One of the main elements in establishing a successful restaurant is the design of the venue itself. So how do you design a space that reflects your ethos?
Millions of people ‘Instagram’ when they dine out, so how can you encourage customers to photograph your food and drinks, and why is this so important?
Over 500,000 people in the UK are vegan, yet many restaurants are falling behind in appealing to them. Here’s why we should cater to vegans, and how to do so.
The deconstructed food and drink trend has gone from a gastronomical experiment to a widespread trend in high-end venues. But what is it all about?
More people eat breakfast out than ever before. Today, breakfast is the most important meal of the day not just for the diner, but for the restaurant, too.
New research finds 79 per cent of diners are influenced by their very first impressions of restaurants and bars, so how can venues ensure they are good ones?
Industry experts Mecca Ibrahim from Great British Chefs and Emmanuel Landré, General Manager at Le Gavroche, explain how to make Valentine’s Day dining unique.
How can the food industry deliver on health whilst ensuring that food and drink will appeal to each customer’s specific tastes? The answer is customisation.