The power and reach of the image is always growing. Especially now. Just look at the active interest in it from an Instagram angle: Between 2017 and 18, the platform gained over 33% more monthly active users. That’s double Facebook’s growth, not to mention an even bigger advantage over Twitter.
Mention to someone you’re a chef, and they’ll think you’re clever with food. Once, this meant they thought of you as a magician of flavour, an inventor of combinations. Now, it can mean something else, too – a certain thoughtfulness towards provenance, a re-found appreciation for the role of a farmer, and a consideration for […]
How do chefs want feedback? The old way, through verbal communication, where servers and diners can have a constructive discussion? Or the new way, such as through online reviews, where opinions are made public, but diners are a bit more forthcoming?
Originally, this piece wanted to address the supposed decline of regular customers – the idea that Millennials’ well-documented (and perhaps unintentional) irreverence for brand loyalty, was having an impact on restaurants and their takings.
It started with a handful of pop-ups, festival appearances, and kitchen takeovers. Then it was the North’s next best thing. Bundobust founders Mayur Patel and Marko Husak head up a business on its way to serious expansion, at a time when many other restaurant businesses are going in the opposite direction. First it was a […]