It might not fit with the average restaurant’s priorities, but above all else, food is sustenance. Plain and simple. Given that and, while most workplaces don’t offer their workers something to eat, should staff meals be as important a part of the restaurant business routine as great hospitality and a great menu?
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%.
Mommi Raw Bar and Grill on Clapham High Street is a contemporary and creative restaurant that mixes Japanese and South American ingredients in a fun atmosphere. “I guess we are quirky, cozy, design-focused,” says Sam Harris of Mint Group which owns Mommi. “It’s eclectic.” On Friday and Saturday nights, the dining room becomes a party with […]
Some time ago, the BBC put out a poll asking the public how they’d define their ideal atmosphere in a restaurant. 76% of respondents answered ‘relaxed’. 7% preferred a ‘formal fine dining’ setting, while 17% wanted a ‘busy and exciting’ ambience. I don’t know about you, but in this context I’ve always found ‘relaxed’ to […]
Contrary to how things were not that long ago, dining out on an accessible, high quality supper can be cheap. But offering a good value menu can be expensive – without staff trained to know what they’re doing, an optimised floor plan, and a bit of extra customer-facing nous, one might find it is more […]