Restaurants that offer outdoor dining have a distinct advantages over those that do not, as they provide customers with a unique and enjoyable dining experience, whilst maximising their seating capacity and thus improving their table turnover. With the British weather slowly warming up as we move into May, it’s time to consider how you can use or reuse your outdoor dining space to provide an unfor
With the King’s Coronation just around the corner, are you ready to capitalise on the additional bank holiday weekend? Bank holidays are significant events in the hospitality calendar as they often lead to an increase in demand for services such as hotels, restaurants, and bars. They typically provide an opportunity for people to take time off work and enjoy leisure activities, which can lead to i
Candles have been used for centuries to provide light, warmth and ambiance in various settings including hospitality venues such as hotels, restaurants, and spas. With the plethora of candle options available in the market today, it can be difficult to determine which is the right one for your business. In this short article, we will explore the difference between taper and pillar candles, and how
Airlaid is a common term used within the paper industry, particularly within a hospitality environment. First coined by Karl Krøyer in Denmark during the 1960s, it wasn’t until the beginning of the 1980s that it first appeared on a mass production level, after being sold to a company called M&J Fibertech.
It refers to a textile-like material, on par with linen fabric, manufactured from natu
Whilst COVID pandemic restrictions are for most a distant memory, the substantial customer shift towards online takeaway and delivery looks like it’s here to stay, and even grow to an estimated 21% of the total restaurant market by 2025. The UK takeaway industry itself has already grown 1.4% per year on average between 2017 and 2022, whilst this growth can arguably be attributed to the closure of
Restaurants, bars and hotels are hugely varied spaces, requiring careful planning to ensure the atmosphere, lighting and environment perfectly reflect your carefully crafted menu. Too bright, and you risk giving off a clinical vibe, too dark, and it becomes uncomfortable for your customers to read the menu.
While there are a wide variety of lighting options available to you, LED lighting has be
First impressions matter.
Food presentation involves arranging, decorating, and plating food on typically white plates, to enhance the overall presentation for your customer. Improving the look of the food adds value to the dining experience, provides an opportunity for a higher mark-up on your menu, and allows your chef to inject their personality into the dishes they created.
Arguably the
Positive and negative reviews have an immediate impact on a business’s standing both for potential and existing customers. 88% of people are influenced in their buying and purchasing decisions by online reviews and comments and people are more likely to read reviews for hospitality businesses over any other industry so, if you don’t actively engage with your customers on their preferred platforms
Great food isn’t cutting it anymore. The hospitality industry is one of the most competitive markets in the UK, with 207,000 eating establishments in England alone. And if the competition itself wasn’t enough, add into the equation the substantial consumer shift towards takeaway in recent years, and it’s clear to see the challenges restaurants now face enticing customers back to in-person dining.
The backlash towards single-use tableware, particularly single-use plastics has been growing. Disposable products, such as napkins, table covers and napkin pockets, have often been viewed as environmentally damaging and outdated, but this belittles and negates the true benefits and technological advances, the product range has undergone in recent years, particularly within the hospitality industry
We’re pleased to introduce the next generation of sustainability for the hospitality industry with the launch of our new fossil-free BioDunicel® placemats and BioDunisoft® napkins.
We’ve switched the binder, which is used in our original Dunicel® and Dunisoft® materials to renewable bio-based resources, whilst maintaining their premium feel on par with traditional linen alternatives. BioDuniso
The vegan lifestyle has grown in popularity over the past couple of years as more and more people embrace a plant-based diet, driven largely by shifts in culinary, social and agricultural attitudes, and a more educated and eco-conscious consumer.
Just over 7% of the UK population, or 3.5 million people currently label themselves as vegan, with 22 million additional people self-identifying as fl
The world has gone digital, and the hospitality sector has been forced to keep up.
From online ordering, booking systems, and inventory apps to restaurant analytical tracking, email marketing, and social media, over 80% of the hospitality industry have turned to technology to help them run their business successfully and efficiently. If you’re not already at the digital forefront, what’s keepin
Meet Laponian – Duni’s first design collection from Karolin Larsson. An assortment of multifunctional table accessories in a timeless design that can transform depending on your need or environment, making them an easy and perfect fit for your concept and audience.
Inspired by Nordic nature, Laponian is manufactured from frosted glass and brushed steel, taking artistic inspiration f
One of the biggest challenges facing restauranteurs today is providing customers with a quality dining experience that doesn’t include rushing customers out of their seats. The reasoning behind it is simple; the faster the table turnover, the more customers you serve, and the higher the revenue for your business thus the more successful your venture.
If every table results in a gross margin of
Beverages play an essential role in any restaurant venue, complementing meals, quenching thirst, and ultimately encouraging customers to remain on your premises.
If you imagine a restaurant sells on average 100 drinks per day with a gross margin of £3 per drink, and there are 80 restaurants in a chain, then just a 2% increase in the number of drinks served across sites (an extra 2 drinks per r
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.
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
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