One of the biggest headaches for chefs and restaurateurs across the UK right now is hiring and how to attract top level staff to their restaurant. According to Stefano Potortí, founder of Sagitter One, a restaurant consulting firm based in the UK, it’s harder than ever for restaurants to attract the staff that they need. […]
Remodeling a restaurant is no simple task. Edinburgh restaurateur, Carina Contini, shares the story behind Contini George Street’s transformation, the major project milestones and her advice to others looking to take on a new look.
The tasting menu is an immovable part of fine dining but it would seem that today’s diners are more interested in small plates and shared entrees for two. How can today’s chef’s build tasting menus that delight diners and intrigue them while still being profitable? Chef Manoj Karnavar is the chef at Karnavar in Croydon, […]
The festive season is fast-paced and the lead up to Christmas Day is hard work in the restaurant industry, but it doesn’t all stop after the 25th December. André Mannini, Restaurant Director at M Victoria St, talks to OpenTable about filling the restaurant on Boxing Day, and how to keep staff engaged and happy after […]
Christmas is busy enough for customers and businesses with celebrations happening every other night. But for the restaurants catering to them, its even busier. Here OpenTable talks to Alanna Feeney, manager at Avenue by Nick Munier, and Jamie Belton, who oversees operations at Taste at Rustic, to see how these Dublin restaurants manage staffing during […]