The New Quarterly Dining Trends Report from booking website Bookatable showed that 71 per cent of Brits felt that personal and attentive service needed to be an essential part of dining in the future, compared to a host of other more technological essentials. It was more than the 42 percent who said using technology to choose a seat before entering the restaurant would be vital in future, and the 39 percent who felt that it was critical for bills to be digitally divided when it came to large groups.

Key Takeaways:

• Similarly, the report found that 15 per cent of diners would like to receive mobile alerts of places nearby, based on restaurants they have recently visited.
• And over one in five (21 per cent) respondents said that restaurants needed to incorporate more digital technology into their operation.
• The report comes in light of much discussion about whether robots might one day take over from service staff in restaurants, and the rise in mobile ordering and payment apps.

“Although personal service was still seen as key, diners were still keen to customise their experiences for the greatest speed and convenience.”

http://www.bighospitality.co.uk/Business/Personal-service-still-paramount-despite-rise-in-restaurant-tech?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+bighospitality%2Fnews+%28BigHospitality%3A+Latest+News%29

On The Menu is the second book from The Art of the Restaurateur author and is set to re-focus restaurants attention on the art of menu writing. As well as 80 examples of impressive menus, On The Menu sees Lander examine the principles of menu design and layout and features interviews with 12 top chefs from around the world, including Heston Blumenthal, Rene Redzepi, and Peter Gilmore. While Lander bemoans a lack of color on current menus, he is a fan of simple, daily menus.

Key Takeaways:

• On The Menu (3 November) is the second book from The Art of the Restaurateur author and is set to re-focus restaurants’ attention on the art of menu writing.
• Lander launched a crowdfunding campaign for the book with publisher Unbound, raising the funds he needed to write and publish it in just 90 days.
• As well as inspiration, Lander offered his top tips to restaurateurs and chefs looking to create a winning menu.

“On The Menu (3 November) is the second book from The Art of the Restaurateur author and is set to re-focus restaurants’ attention on the art of menu writing.”

http://www.bighospitality.co.uk/Business/Why-restaurants-should-be-paying-greater-attention-to-their-menus?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+bighospitality%2Fnews+%28BigHospitality%3A+Latest+News%29