The much-publicised Tax Parity Day is next Wednesday 25 September, when ten thousand and more UK bars and restaurants – including many Asian restaurants - are set to cut their prices by 7.5% in order to demonstrate the benefits of a cut in VAT. There’s no doubt that the Day will have an impact – not just on the participating establishments and organisations, but hopefully … [Read more...]
AFWS reveals finalists for 2013 UK Restaurant Manager of the Year
Eight restaurant managers have made it through to the Academy of Food & Wine Service’s UK Restaurant Manager of the Year competition following a testing semi-final held at the Moat House Acton Trussell in Staffordshire. John Croft, AFWS executive director, said that the quality of entrants and the diversity of sectors they work in had been particularly impressive this … [Read more...]
Shops and cafes losing out as they fail to be family friendly
Research released today by GMI (Global Market Insite, Inc.), a provider of technology-enabled solutions for global market research, reveals the differences in how parents of pre-school children believe the high street in Britain is failing them. Parents look for shops offering baby changing facilities (74%), toilet facilities (72%), larger parking spaces (72%), trolleys with … [Read more...]
Wright Brothers announce plans for Spitalfields live seafood mecca
Oyster specialists and seafood suppliers Wright Brothers are expanding into East London with the opening of their most ambitious restaurant to date at Old Spitalfields Market. Wright Brothers Spitalfields, due to open in mid-November 2013, will be the group’s fourth restaurant, following the success of its award-winning Oyster & Porter House in Borough Market, Soho Oyster … [Read more...]
Designing catering facilities for Alan Bird at Bird of Smithfield
It’s hardly surprising that, as former head chef at London’s iconic The Ivy, nothing but the best would do for Alan Bird as he embarked on his new venture, Bird of Smithfield, which opened in June of this year. “We wanted to provide customers with a diverse offer throughout the building,” says chef patron Bird, “with the feeling of a members’ club but without needing to be a … [Read more...]