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.
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 […]
Food waste has come into question regularly recently, Dee Laffan takes a look at how the restaurant industry is also now turning its focus towards reducing their waste.
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.
There’s a revolution happening in the home kitchen. Pickling and fermenting – among the oldest waste-averting techniques in the world – are all the rage. Domestic cooks are regarding every crumb, leaf, and tail as sacred, looking to the likes of Tom Hunt or Fergus Henderson for ways to use up the whole carrot, from […]