Innovation
We cover the ideas, technologies, and operational changes driving innovation across the UK foodservice sector. From kitchen automation and AI-driven ordering to new menu formats, digital loyalty schemes, sustainable packaging, and service model evolution, this brings together the developments transforming how restaurants, pubs, bars, cafés, and catering firms do business. Whether you’re looking to boost efficiency, improve guest experience, or stay competitive, we report on practical innovations with real-world application, curated for chefs, operators, F&B executives, and hospitality leaders shaping the future of service.
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Feb- 2020 -25 FebruaryRestaurants
Chiquito to expand menu with further vegan alternatives
Mexican restaurant Chiquito has announced an expansion of its vegan dishes on its breakfast and kids menu. The restaurant attributes the menu expansion to the “huge success of Veganuary”, the extra ‘meat-free’ and vegan dishes will join the menu which has been designed to meet consumer demands for “more delicious…
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13 FebruaryRestaurants
First DC superhero-inspired ‘immersive’ restaurant to open in London
Movie studio Warner Bros. has revealed that the first-ever DC superheroes restaurant will open in London’s Soho this spring. The restaurant will replace the Titanic restaurant, which was fronted by chef Marco Pierre White. Park Row is to occupy 18,000 sq ft basement venue at The Crown Estate’s Grade II…
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10 FebruaryPubs and Bars
Dry January drives low and no-alcohol sales increase at Greene King
Managed pub company and brewer, Greene King, has announced year-on-year sales of low and no-alcohol drinks were up 58% across its managed estate in January. Heineken 0.0% and Peroni Libera accounted for more than 50% of all low and no-alcohol sales overall, with year-on-year growth also driven by the new…
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Jan- 2020 -29 JanuaryBusiness Bites
British Airways gets flighty and Starbucks smells the coffee over coronavirus
The business response to the coronavirus situation, which appears to be developing into a serious crisis, continues apace today. British Airways today announced that it was suspending all flights between the UK and Wuhan, the Chinese city where the virus originally broke out. In a statement it said: “We have…
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28 JanuaryAwards & Events
The Cod’s Scallops named UK’s ‘best’ fish and chip shop
The Cod’s Scallops in Wollaton, Nottingham, has been named as the ‘Fish and Chip Shop of the Year’ at the National Fish and Chip Awards 2020. Owned by John Molnar and wife Helen, The Cods’ Scallops beat off competition from nine other shortlisted finalists to be crowned the UK’s “best…
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22 JanuaryFeatures
Trends that will shape food service in 2020
After a tough couple of years that have seen major chains falling like dominos, the foodservice industry last year saw the faintest glimmer of recovery. But it is still growing at under 1% per year, and considering the population of the UK is growing at around 0.6% a year, that…
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8 JanuaryBusiness Bites
Greggs going vegan has paid dividends: we can all learn from them
There is an adage about business and entertainment emerging in the conservative media, which is “get woke, go broke”. It translates crudely to, “cave to the demands of social justice activists and you will suffer financially”. And while it is true that some have come a cropper by tilting the…
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Dec- 2019 -17 DecemberRestaurants
Fraiche restaurant claims top spot in ‘Harden’s 100’
Marc Wilkinson’s 14-seater Fraiche restaurant, near Birkenhead, has claimed the top spot in the ‘Harden’s 100’ list of the UK’s top dining destinations. Fraiche was amongst the north west’s tally of 10 entries in the Harden’s 100, the highest of any region outside the south east and London. Harden’s said…
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11 DecemberPubs and Bars
Number of UK pubs increases for first time in 10 years
The number of pubs in the UK increased for the first time in 10 years in 2019. Hospitality industry software firm Stampede analysed new statistics from the ONS which reported 39,135 pubs at the end of March 2019, an increase of 320 compared with the previous year. The group said…
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Nov- 2019 -29 NovemberOpinion
Where have all the chefs gone?
Atalian Servest’s Chef Director Chris Ince, who has been in the catering sector since the early 90s, shares his thoughts on where chefs have gone and how we might retain staff. Catering is facing fiercer competition for new recruits than ever before. Despite the new NVQ system in colleges, significant…
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