The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.
Wembley Stadium head of culinary Harry Lomas MBE BEM leads more than 250 chefs in feeding 90,000 visitors to the national stadium on a regular basis. We discuss what publicans can learn from this giant operation.
Hospitality industry commentator on talkRADIO and managing director of Remarkable Pubs, Elton Mouna, laments the hypocrisy of pub operators advocating responsible drinking while pushing bottomless brunches.
Trends are almost always customer-led and, although there is a rise in vegetarian and vegan foods, meat still plays a huge role on pub menus with secondary cuts and provenance helping lead the charge.
A publican in south London took mainstay meals such as beefburgers and steak off the menu last week in response to the destructive fires wreaking havoc on the Amazon rainforest.
Diners are hardest to please during the evening, compared to when they eat out of home for lunch or breakfast, according to research from an online reputation company.
Once you’ve mastered operating one food business, what’s to stop you sharing this across the country? We look at how to take your kitchen national without the need to buy a new premises.
As the stigma of unsafe street food is replaced with the notion of amazing flavours and unexplored eating possibilities, here’s how you can make the most of what’s on offer.
While an overall slide means pubs are becoming a slightly less popular option for an evening meal, they have increased their market share at breakfast according to findings from foodservice and hospitality research agency MCA Insight.
