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Restaurant Talk Issue 3

Posted on 05/03/2021

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.

Merch it up

Many restaurants and foodservice businesses have opened up new streams of revenue during the past 12 months in the form of merchandise. Places such as Crazy Pedro's, Bao, and Mangal 2, have turned into fashionistas as a way for their customers to support their business throughout the pandemic.

Being a bit naughty

Influencers must be a little frustrating for restaurants, always seeking a freebie, especially when times are tough. Yes, influencers can gain you good exposure, but sometimes they push their luck. The Four Legs in London were a little bit naughty to one such influencer and gained a huge amount of exposure as a result with >34,000 likes and >2,000 comments on Instagram.

Bottomless Pizza & Booze

The mention of Crazy Pedro's above got us thinking what they were planning for reopening. They have extended their outside area and from 12th April will be offering bottomless pizza and booze for £25p/p for 90 minutes. We think they will be very popular.

Can councils help you with outside space?

Westminster will be repeating their alfresco dining boulevards for 12th April to make it easier for foodservice establishments to operate during the outdoor only policy. It happened in Manchester and other places too, so it is worth speaking to your local council to see what they can do to help your business if they have no plans already.

Being of help to those in need

Chef Simon Wood is creating really simple recipes for those who are receiving food parcels and providing inspiration and advice to those who might be quite low skilled in the kitchen. This is a great way to help those who need it, but also to keep him and his restaurant in the minds of customers.

Pizza sandwich anyone?

Rudy's Pizza have diversified their menu and introduced Panuozzos, pizza dough sandwiches. Perfect for those who are looking for something different at lunch time, but can't manage a pizza. With so many working from home, there are opportunities for restaurants to take advantage of those looking to stroll out of their homes in search of some lunch time inspiration.

That's it until next time folks

Thanks for reading and keep up the great work. We're proud to be part of this amazing industry. If you've got anything to shout about or see something that you think would help your peers, let us know and we'll add it to the next edition of Restaurant Talk.

Until next time. Good health and prosperity to you.

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Previous Issues

December 2020 - Issue 1 - Restaurant Talk

January 2021 - Issue 2 - Restaurant Talk

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Restaurant Talk is a monthly newsletter focusing on what restaurants are doing in the market right now.

Previous Restaurant Talk issues

December 2020 - Issue 1 
January 2021 - Issue 2
March 2021 - Issue 3
April 2021 - Issue 4
May 2021 - Issue 5
June 2021 - Issue 6

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  • Max Mossink

    Home Delivery Max

    "My customers like to order fries and of course they want them crunchy"

  • Ivo Schellen

    Home Delivery Ivo

    "For my bubbles & bites I always like to create a small party on the plate"

  • David Girault

    Home Delivery David

    "I choose Aviko frozen mash potatoes for quality, definitely"