Archive: Jan 2017

Opening a new restaurant may rely on finding the right premises – that’s why Restaurant Property is here of course – but finding a great chef to run it is just as important. Your vision for your new restaurant is only going to be enacted by the right personnel who share your ideas for how to create a compelling, popular and thriving place to eat…. Read more

February 14th, Valentine’s Day, is fast approaching and soon amorous couples will be looking for somewhere to have a special romantic meal to celebrate their relationship. 1 in 3 UK adults are planning to celebrate the day this year and in 2015, two-thirds of people said they would be going for a meal for Valentine’s Day. In total, £557 million will be spent going out… Read more

There was a flurry of media interest last year at the news that bowls were beginning to replace plates in British households. The low-sided coupe bowl, sometimes called a pasta dish, has become a staple for consumers who are more and more likely to eat from their laps on a sofa rather than a table in the kitchen or dining room. For restaurateurs, this was… Read more

While often required by many restaurants in London and the wider UK hospitality scene, tipping can sometimes be a customer pain point, who wonder how much to give. It can also be difficult for serving staff, who wonder how much they’ll get, and a headache for restaurateurs if they act as the troncmaster – dividing up pooled tips, known as ‘the tronc’, and then doing… Read more

The average UK restaurant has a lifespan of about five years. That figure hides all kinds of stories of course, from pop-ups and short-lived experiments to stalwarts of the restaurant trade. But there’s no doubt that building long-term success is tricky, and requires hard work and planning. So, what is the secret of longevity for restaurants? You might not think that high end or independent… Read more