Published March 8, 2017

Small plates, cocktails and hardly any curry: meet the next wave of Indian restaurants

The idea of a restaurant offering Northern Indian food is odd to an Indian person because there are huge differences between the food in, for example, Kashmir and The Punjab. On the south coast, Brighton has for some time punched well above its weight when it comes to authentic and progressive Indian restaurants, not least […]

Published March 7, 2017

Spending in restaurants at a five-year high

Eating out at restaurants, as well as spending nights in hotels is at a five year high. This was in contrast to a record low, when spending was at a minimum. The new report showed that households had not completely recovered from 2008, when there was a financial crisis. There have been shifts in what […]

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Boom or Bust? Over 500 Independent Restaurant Owners Voice Their Thoughts on 2017

Independent restaurant owners are optimistic about 2017. 56% of respondents indicated they are more optimistic now than this time last year. 27% report they feel about the same, and only 17% indicate that they are less optimistic. For those who report feeling optimistic, over half attribute it to improved business practices or systems. Interestingly, respondents […]

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Recipe report: Seafood dishes for Lent

There is a major demand for seafood during Lent, which begins annually on March 1. Observing customers seek out dishes without meat during the 6 week period that extends through Easter, and fish and shellfish are top picks. Read on to find restaurants in your area that serve the best fish! Recipe report: Seafood dishes […]

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Four Reasons Why Poor Equipment Is Bad for a Restaurant

The location is excellent, the wait staff is smiling and well-trained, and the dining room is perfect. You’ve even been able to hire a well-regarded chef. What could possible go wrong? The guts of your restaurant is the kitchen equipment. If it’s not functioning or effective, there’s all sorts of things that can go wrong. […]

Published March 6, 2017

How meat is boosting snack sales

Say the word “protein” to diners, and you’re likely to tap into their desires surrounding both health and taste. More consumers today than two years ago think that high-protein food tastes good, according to Technomic’s Healthy Eating Consumer Trend Report. Three-quarters of consumers think high-protein fare is very healthy, and two-fifths are more likely to […]

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Gordon Ramsay wins seventh Michelin star

Gordon Ramsay, a well-known chef who owns 31 restaurants worldwide, has earned a second star from the Michelin Guide for France for his Le Pressoir ďArgent restaurant based in Bordeaux. He credits his use of British produce and wines for the award. The restaurant earned its second star after only seventeen months of operation. The […]

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5 zero-waste solutions

For many of us, the top goal of kitchen operators in 2017 is a zero-waste kitchen. Ramped-up recycling efforts are all major steps in the effort to reduce waste. Now some operators are taking an alternate that’s more cost effective and culinary focused. They are using food scraps such as vegetable stems, meat trim and […]

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4 sustainability initiatives for C&U operators

Young people today place an important emphasis on food that is obtained from sustainable sources. Many college students are interested in activities such as local farming, environmentally friendly food sources and organic foods. If you incorporate sustainability into your operations, it is likely to make your offerings more attractive to younger patrons. Key Takeaways: Consumers, […]

Published March 3, 2017

Does Your Restaurant Need a CPA?

Entrepreneurial restaurant owners are great at juggling priorities ranging from pleasing demanding patrons to hiring staff, but one ball that often gets dropped in the juggling act is the financial side of the business. Smart owners know when they need help, but they often don’t know how to find an accountant or what questions to […]

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