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.

It’s coming home, it’s coming home, partially anyway for a lot of teams competing in this year’s European Football Championship. If you’re planning on boosting sales by showing the football, here’s some great snack and sharing ideas to squeeze a few more pennies from your punters.

Hello and welcome to issue 5 of Restaurant Talk. Welcome back hospitality sector! What a month it’s been and we’re looking forward to the summer months ahead. Here’s what has caught our eye in the restaurant world which we hope will inspire you.

We’ve given our chips and fries a serious makeover with some chaotic and crazy fries recipes. From sweet and savoury to just plain weird, these crazy chip combos are about to reinvent your favourite snack.

Hello and welcome to issue 4 of Restaurant Talk. With outdoor hospitality reopen in England, and the rest of the UK due next week, things have certainly been looking a little rosier, here are some of the things that restaurants and pubs have been doing that caught our eye recently.

We recently ran a survey via our consumer social media profiles to ask the public their thoughts on the reopening of the hospitality sector to provide pubs and restaurants with key information to make your reopening as successful as possible.

The public have missed their pub grub and what better way to welcome them back with some great beer food pairings. The popularity of craft beers, pre Covid was booming, so we’ve had a look at different beers to see what flavour profiles they work well with to help you plan menus, and advise your returning customers.

Watch the playback of the Build Back Better Webinar where Aviko's Paul Halliwell, ex-chef and Group F&B Manager, talks about how to build back better following a turbulent 12 months for the hospitality industry.

This article looks at 10 Gen Z Trends to help your foodservice business take advantage of the needs of the younger generations.

Hello, and welcome to issue 3 of Restaurant Talk. There’s definitely hope on the horizon, and this edition looks at some of the unique ways restaurants are gaining attention and turning profits.

Are you looking for something different for your delivery menu? Something that holds its heat, travels well, and delights customers? Aviko’s range of potato gratins offer exactly this.