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.Read more
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.Read more
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!Read more
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.Read more
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!Read more
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!Read more
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.Read more
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.Read more
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.Read more
Perfect as a side, sharer, or snack, our range of appetisers are high quality, taste great, and profitable. Watch the video for more info.
SuperCrunch are the best fries on the market. These thin cut skin-on SuperCrunch can help elevate your dishes and get customers coming back for more.
From mac n cheese triangles to habanero nuggets, these street food inspired sides will deliight your customers.
Fries designed for fast food, perfect for delivery and busy takeaways thanks to their ability to stay hot and crunchy for longer.
Super Longs are premium longer fries giving you more portions per bag which means more profit for you. They taste fantastic too.
Burger & Lobster position themselves as high-end casual dining and use Aviko's SuperCrunch fries to maintain the overall quality of the food they serve customers. Watch the video with Kenneth Tyrrell, Development Chef, discuss the business and SuperCrunch.
"Aviko's SuperCrunch fries retain their quality better than any other fries we've looked at. Not only that, but we've been extremely happy with the length, quality, flavour and appearance that we see day in and day out; again, easily surpassing every other fry that we've tried."
Founder Thunderbird Fried Chicken
"Chefs can buy cheaper chips but now, more than ever, they need reliability, consistency and confidence in their products and Aviko SuperCrunch give them exactly that. As a supplier to chefs, I'll never offer any other brand of chip."
Company Director Forest Produce