Achieving a clean and safe kitchen : restaurant 101
If a kitchen isn’t up to scratch and is championing the cleanliness regime it should, there can become life-threatening problems in terms of cross-contact and contamination. In this article, we […]
21 March 2019
Top tips for food and beverage cost control
With increasing pressure on the catering sector as growth in operating costs drive down margins, improving the control of key costs such as the cost of food used, has never […]
4 February 2019
How to select KPIs to measure your restaurant’s success
At the heart of any successful restaurant operation is a set of regularly tracked metrics, or KPIs. Created in close collaboration with the Institute of Hospitality, Planday’s Restaurant KPI Health […]
16 January 2019
Spotlight on Shanghai: from glamour to comfort, from bling to value
Healthy food concepts; more casual dining; a shift from glamour to comfort; from bling to value. Alan Hepburn FIH makes some predications for Shanghai’s F&B scene this year. China is […]
8 January 2019
Tomas Kubart named 2019 UK Restaurant Manager of the Year
Tomas Kubart from Kerridge’s Bar and Grill in London has been named 2019 Restaurant Manager of the Year. The result was announced at a sold-out awards ceremony run by the […]
27 December 2018
2018: a rollercoaster ride for UK foodservice
Peter Backman FIH reflects on a unsettling year for UK restaurants while pubs, fast food and take-aways did better. More uncertainty in 2019 could pave the way for new ideas […]
3 December 2018
Spontaneity, robots and veganism: Millennial trends that are driving tomorrow’s dining economy
20% of UK millennials go out less to restaurants now due to food delivery, shifting £1bn a year to delivery services Over half of millennials (52%) would dine in a […]
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