Were into double figures. It’s restaurant talk issue 10! The newsletter that brings you the latest developments in the restaurant world. In this issue we will talk through some ways in which restaurant owners are continuing to innovate digitally and how to continue growing this summers reopening successes.

Just like the ever-popular Hamburger, Hot Dogs are always in season. They make a great addition to menus at any time of the year and can easily be made more enticing to your customers with a few fun toppings or extra flavours.

Our October edition of Restaurant Talk is here and we're feeling festive! Halloween is nearly upon us and Christmas won't be long so how are restaurants marking the party season this time around?

We love checking out chef and hospitality staff network Staff Canteen for recipe ideas and plating inspiration. There are hundreds of amazing dishes to explore which have contributed by their members, all industry professionals. We’ve picked out some of the most popular submissions from their brilliant Instagram page @thestaffcanteen which you can enjoy below.

Reviews will make or break a restaurant, but also not having enough reviews will make your business invisible. In this article we will look at the best ways of stimulating positive reviews and how to respond to those inevitable negative reviews!

Adding Loaded Fries to your menu is guaranteed to get your customers excited but needn’t add complication to processes or service. They can work perfectly in a school, college or catering setting using ingredients that you already have or by switching out jacket potatoes or rice from popular dishes and replacing with fries.

Hello and welcome to issue 8 of Restaurant Talk. Summer is clinging on and it’s great to see outdoor spaces still being used whilst the sun sort of shines. Here’s a few things that caught our eye this month.

Once again we’ve teamed up with award winning food and drink photographers; Eat & Breathe to offer one lucky winner the chance to get the perfect pictures for their delicious dishes. Make the food you create look as good as it tastes with the help of Eat & Breathe!

Hospitality has been back open for a few weeks now with all dine in restrictions lifted. We thought we’d check in with Sumit Chadha; CEO of Coal Kitchen; to see how things were going. Coal Kitchen are a chain of restaurants who pride themselves on crafting flavoursome dishes from around the world and well worth a visit!

Whether it’s discovering fresh fine dining options in Belgravia or humble crisp butties in West Yorkshire pubs we’ve been hard at work this month. Read on for the most exciting, intriguing and downright delicious foodservice industry developments in our latest edition of Restaurant Talk.

We visited arguably the UK’s biggest and most influential food festival to discover which flavours are trending amongst the top restaurants in London and what consumers are getting excited about eating and drinking in the summer of 2021.

Think of menu design more like menu engineering as it is more than just the way a menu looks. Carrying out basic analysis and making informed decisions will ensure that you make the most from each section of your restaurant menu to drive sales and boost profit for your restaurant.

Hello and welcome to issue 6 of Restaurant Talk. Well, we’re still not fully open, but there’s been a lot of great examples of our industry’s brilliance, here’s a few things that caught our eye this month.

If you’ve got a restaurant business with between 1 – 10 units and are interested in restaurant franchising, then this webinar is perfect for you.

Development Chef for Burger & Lobster, Kenneth Tyrrell, talks about Burger & Lobster and why they choose to serve Aviko SuperCrunch across all of their sites.