At Brat, the new East London Welsh-ish concept by Tomos Parry, the restaurant has gone out of its way to reduce the noise produced in its dining room. Virtually unheard of for a Shoreditch joint, acoustic tiles, matching the restaurant’s décor, have mitigated noise reverberation by 50%.
Do chefs have a certain duty? I don’t mean the banal expectations of how to run a kitchen, or what’s outlined in their job description. But rather what he or she can – or perhaps, more accurately, should – do to help carry forward important discussions around food. Discussions which take place not just inside […]
Now set to return for its second series, the Beeb’s Million Pound Menu was a mixed bag on its maiden voyage. Still, the show, which resembled a kind of Dragon’s Den but with young restaurateurs in lieu of ambitious inventors, showed us some valuable insights into the restaurant industry.
When thinking about each stage of a restaurant’s interaction with its customers, often the last phase gets, well, the last thought.
Don’t take this the wrong way, but how do restaurant operators sleep at night? Read interviews within the industry, attend a panel, or even strike up conversation down the pub, and you’d think we’ve got the toughest economic climate we’ve had in the past ten years – a lethal concoction of new business rates, rent […]