If you’re managing a restaurant, pub, hotel, or even café, you’re no stranger to a booking system and have likely seen the system from both sides – as a customer, and as a hospitality professional.
While bookings have yet to return to pre-pandemic levels, there has been a notable shift towards online reservations becoming the dining norm, with a sharp decline in ‘walk-ins’ as attitudes change.
Stephanie Smart is the artist behind the beautiful ‘Regency Wardrobe’ collection which has just concluded its residency at Firle Place, East Sussex. The exquisite collection utilises Duni paper tablecloths and thread to create garments inspired by Autumn de Wilde’s recent feature film of Jane Austen’s ‘Emma’.
Stephanie’s working practice combines that of a fashion house and a fine art studio. E
With 72% of the 25 highest revenue days for restaurants sitting in November and December, accounting for over 25% of an average restaurant’s annual revenue; it’s never been more crucial to ensure you’re offering your customers an unrivalled festive dining experience, particularly given the wide array of options now available to your typical consumer.
Recent research has shown that when a restau
Colours have an interesting impact on how we perceive our dining experiences. The right colours can psychologically improve customer happiness, boost their appetite, increase table turnover, and make dining spaces appear far more spacious than they actually are.
Studies have shown that the colour of tableware in particular, strongly influences how much food guests will order and consume. Red an
With what can only be described as a food photo frenzy taking over our social feeds, and birthing the newly coined term #foodporn, it’s no secret that social media is incredibly influential in the world of restaurant marketing. In fact, with the arrival of channels like Instagram, which glorifies the beauty, presentation, and quirkiness of venues as well as the food itself, social media can make o
With a prominent focus on the environment in recent years, a trend that only seems likely to continue as awareness increases, a common debate in the hospitality industry is whether linen or disposable tableware is more environmentally friendly over its average lifespan.
Over the past few decades, traditional linen has been long regarded the favourite with its reusability however, with major ad
Whether we like it or not, the first thing we see as customers when being seated at a restaurant, is the tableware, for the simple reason that the food hasn’t been served yet. First impressions are important.
Table settings set the tone and expectations of a guest’s dining experience.
For example, if you walk into a restaurant and see empty tables, it’s likely that it’s been designed wit
