Ken Burgin

MARCH 27, 2022

We expect a lot from chefs – not only to manage production and service, but keep to a budget, organise a team of people and handle safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. It’s a big ask, especially when they may not have had training beyond hands-on experience with another chef.

Design 113

Design Menu Management Management 113

Restaurant Technology Guys

MARCH 27, 2022

Join Jeremy and special guests Meredith Sandland and Carl Orsbourn. Meredith Sandland & Carl Orsbourn are authors of the recently published Delivering the Digital Restaurant as they join host Jeremy Julian to talk restaurant digitization. Consumers are demanding change. Although the most obvious change is customer-facing ordering UI/UX, the changes are reverberating throughout restaurants as they race to update their entire operating model.

Technology 96

Technology Book Specials Operations 96

The Restaurant Times

MARCH 27, 2022

The UK restaurant and foodservice industry have witnessed a period of gradual growth to reach a high of GBP 42 billion before the outbreak of the COVID-19. However, the growth period conveniently masked the competition brimming at its back. Many independent restaurants and several big chain outlets failed to avert closures in the preceding years due to rising costs and declining consumer spending in a market that is already clogged owing to the boom witnessed in the industry in the past few ye

Management 52

Management Management Front of House Back of House 52

The Salt

MARCH 27, 2022

It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.

Specials 95

Specials 95

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