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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
In recent years, there has been an ever-increasing awareness of the environmental impact of packaging materials used in the hospitality industry, focusing largely on the takeaway sector. In the EU alone, 2.25 million takeaway boxes and containers were used per annum, whilst the UK fast food market grew 9% from £18.9 billion in 2021 to £20.61 billion in 2022 (Statista), indicating the growing issue
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
A ghost kitchen, otherwise known as a delivery-only restaurant or dark kitchen, is a recent phenomenon in the hospitality industry. Emerging in response to the rapid growth in consumer demand for takeaway and restaurant-quality delivered meals, they do not include a storefront or any seating for customers, and are often cooking for more than one restaurant brand.Many brick-and-mortar restauran
The last two years have been an unrelenting time for all in the UK hospitality industry. With government-enforced lockdowns closing on-site dining venues, reduced revenue streams, and staff shortages HORECA businesses have been forced to adapt at an unprecedented rate to survive in unchartered waters.Where people have been unable to dine in-person, takeaway has become the ‘go-to’ with 76% of t
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
Gen Z (born between 1995 and 2015) are expected to make up 40% of consumers within the next decade. Recent research shows that 49% of this generation spends over £250 per month on dining experiences whilst 82% spends at least £100 per month. This growing market is also 99% more likely to use social media to choose their dining venue and are the most likely out of all generations to enjoy food outs
It wouldn’t be a Christmas celebration without pulling a Christmas cracker but the waste they produce casts a not-so-festive shadow on the 150-age-old UK tradition. Every year, an average of 40 million Christmas crackers are discarded; lined up end-to-end this equates to 1,220 Mount Everests stacked on top of each other, and that’s not taking into account the plastic prizes inside. Luckily, T
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
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