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Restaurant Talk Issue 5

Posted on 27/05/2021

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.

Eat in your own DOME-ain

How about enjoying a meal in a space age pod? What about a party in a dome? Ponsbourne in Hertfordshire is offering a unique fine dining experience. The glass dome pods offer beautiful vistas while customers can enjoy their meal in privacy. Now this really is an example of making social distancing work for you.

Get your cheese fix

The Cheese Bar in Covent Garden is offering bottomless cheese for £20pp. Served on a conveyor belt, customers can enjoy a selection of cheeses from the UK paired with condiments. Tapping into the nations love of cheese and showcasing one ingredient. What's next? Mushrooms?

Food halls are back

Food halls and markets were booming prior to the pandemic, now the industry is back open, are we going to see the growth continue? The latest food hall to hit Manchester is Society, a swanky looking food hall bringing the North's best street foods under one roof. Can you take advantage of this growth by talking to the people behind these types of ventures to get your cuisine to more diners?

Showing the game?

With Euro 2020(1) happening this summer, it's a great opportunity to sell a few more beers. If you're showing games, utilise online tools to let customers know you're showing the game. Match Pint is a site that lets customers find pubs near them showing a particular game. You can sign up for free to advertise 3 fixtures per week.

The corporate box

On the subject of football, Tom Kerridge's Bear & Bull in Manchester is offering beer and bowls food packages started at £49.99pp. The venture is intending to mix an elegant dining experience with the social element of watching the Home Nations battle it out for European dominance. Is this sort of package something you could tweak and run with?

Serious about the planet

Popular London restaurant Jikoni has gone carbon neutral, becoming the first independent restaurant to do so. With the climate crisis particularly important (rightly so) to Gen Z, becoming greener can help attract ethical consumers to your business. Bigger brands are jumping on board too as shown by healthy fast food chain Leon introducing a carbon neutral section to their menu.

That's it until next time folks

Thanks for reading and keep up the great work. We hope business has been booming since the reopening. 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.

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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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