Bryan Webb and his wife Susan ran their final service at Tyddyn Llan, their restaurant with rooms in north Wales, on July 14. Harden’s caught up with Bryan as he and Susan were packing up their household, to hear some of his reflections on a remarkably fulfilling career that started in his native south Wales […]
In this article, The Sustainable Restaurant Association explores how you can nurture career development for your employees, encouraging longevity and making the hospitality sector an appealing place to build a career. Create a great place to work It should go without saying that, if you want to keep staff with you in the long term, […]
Darcy Millar is the London-born founder of Darcys Kaffe (darcyskaffe.dk), a successful coffee shop and events caterer in Copenhagen. In this excerpt, he outlines his approach to recruiting staff and creating a business’s culture. (The Instant Coffee Shop is published by Palazzo Editions at £14.99, ISBN 9781786751287)) RECRUITMENT When hiring staff for general roles at […]
Host a sustainable supper in your restaurant this June! To mark Great Big Green Week, London Climate Action Week and Grow Urban Festival, The Sustainable Restaurant Association is encouraging UK restaurants to host sustainable suppers in June. They’ve even created a free toolkit packed with essential tips on how to do so! What is Great Big Green Week? […]
Harden’s caught up with José Pizarro as he celebrated 25 years in London. The chef has been a key figure in the development of Spanish cuisine in Britain, and now runs a small empire that stretches as far as the Middle East with an outpost in Abu Dhabi. But his true territory remains London, where he […]
Sponsored post Yotta is an omnichannel marketing, sales and payments platform to increase diner retention (and average spend) and to boost new customers Q&A with Igor Kononkoco-founder of Yotta Pay What problem is Yotta looking to solve? Referral schemes and loyalty programs have proved their effectiveness in many industries. Typically, successful implementations bring a 35% […]
What customers want now: a wholesome, whole foods approach to better health The Sustainable Restaurant Association highlights the prevailing trends when it comes to healthy food and explores how your restaurant can craft a menu that meets the demands of your customers. Flexitarian is the new vegan While veganism has remained one of the biggest […]
New laws on tipping that will force restaurants to pass all service charges directly to staff will not come into operation until 1 October – three months later than previously announced. The government blamed the delay on “extenuating circumstances” this week when it published the new Code of Practice relating to the Employment (Allocation of Tips) […]
Markus Thesleff is on a roll. “We’ve opened three restaurants in three months,” he says. “London’s smallest, London’s biggest and London’s oldest” – respectively Juno, the six-seater omakase upstairs from Los Mochis in Notting Hill; Los Mochis City, a vast new operation accommodating 200, with a rooftop terrace above Broadgate Circle; and Sale e Pepe, […]
The Sustainable Restaurant Association highlights why prevention is key when it comes to food waste and shares tips for making your restaurant’s waste a thing of the past. Why prevention is key The food waste hierarchy tells us that, wherever possible, it’s best practice to prevent waste in the first place. While repurposing food is […]
