OpenTable partnered with Kristen Hawley, founder of the popular Chefs + Tech newsletter, to create the How to Grow & Thrive in the Restaurant Business e-book, the ultimate guide to serving guests and growing your business at every phase of a restaurant’s lifecycle. We’re sharing excerpts from each stage, so follow along and download the whole […]
The festive season is fast approaching and that means more private events. Private events come in many forms: rehearsal dinner, corporate function, birthday parties and more; all requiring a solid foundation of consistent marketing and a team that’s ready to provide the best hospitality possible. OpenTable’s Private Dining functionality allows restaurants to display their private event […]
In this final piece focusing on Caprice Holdings’ iconic restaurants J Sheekey, The Ivy and the newly opened Sexy Fish, we speak to group chef director Tim Hughes and group bar manager Xavier Landais about their management techniques and how they get the best work out of their staff.
“Writing a menu is like writing a song or a book. It can take days and months to get it right,” says chef Barry Vera of STK. As the culinary director for the stylish steakhouse brand, he has to wear many hats, writing and executing both food and beverage menus that speak to what his […]
January 2017 will see The Ivy celebrate its centenary as a restaurant that has stayed vibrant and current for today’s diners while keeping its air of class and glamour. The Ivy and the (even older) restaurant J Sheekey have both undergone refurbishments recently as part of Caprice Holdings‘ plans to keep them firmly in the minds […]