Taking an extract from Kamila Sitwell’s up and coming book, this article looks at the rise in consumers looking for health conscious drink options.
In a time when celeb scandals are more prevalent than ever, are celebrity-owned restaurants at risk of falling victim to their namesake’s shortcomings?
Here we look at some of the ways restaurants are changing up the dining scene and changing what it means to be a restaurant in an ever-adapting industry.
In a time where cultural appropriation is becoming a common term, I look at what it is and why it matters when it comes to the dining industry.
Taking an extract from Kamila Sitwell’s up and coming book, this article explains why experiences must become your product or you’ll be left in the dust.
Taking an extract from Kamila Sitwell’s up and coming book, this article looks at the increased demand for customisation in the hospitality industry, and why it’s here to stay.
New figures show 46% of under 35s are likely to order a mocktail. In this article, we look at how the drinking scene is changing for Generation Z.
With new attitudes towards health, are millennials ‘killing’ some of our favourite foods and changing the dining industry?
With the rise of fast-food chains and casual dining, do people still value fine dining or is silver service becoming outdated?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.