Latest Research/Insight

13/11/2017 10:11
Snack menus can be a great profit generator helping to tide drinkers over and keep them on-site for...
13/10/2017 08:10
As the season changes and we head into winter, hospitality operators, most of whom have already...
25/09/2017 08:09
Following the Brexit vote in 2016, there has been much speculation across the food and drink...
19/09/2017 07:09
The Vegan Society has calculated the total carbon dioxide savings by 10,000 people who ate vegan...
14/09/2017 09:09
The audience standing before Emily Roux as she took to the stage alongside her mother Giselle Roux...
13/09/2017 15:09
Putting Asian food on the map, London’s biggest oriental food hall – Bang Bang Oriental - has...

More Research/Insight

05/05/2017 07:05
The restaurant and pub market has an image problem – and the truth is the industry still needs to...
How to beef up your menu
04/05/2017 11:05
Hugh Judd, senior foodservice project manager at AHDB Beef & Lamb, shares his views on how...
28/04/2017 14:04
With 24th – 30th April marking Allergy Awareness Week in the UK, some in the foodservice industry...
28/04/2017 14:04
No one can deny that when eating out, diners often look for something more special than they would...
31/03/2017 12:03
The next revaluation of business rates comes into effect on April 1st. Kate Nicholls, chief...
Preparing for the apprenticeship levy
31/03/2017 08:03
The apprenticeship levy will be introduced on April 6th and presents an opportunity to employers...
Top 10 tips to surviving the feedback economy
16/03/2017 07:03
The latest research from Barclays on the feedback economy revealed the UK hospitality and leisure...
Making the most of apprenticeships
14/03/2017 12:03
With the Spring Budget announcing that the Apprenticeship Levy will support a further three million...
Opportunities and challenges
01/03/2017 16:03
The UK’s restaurant and pub sector faces a number of challenges in 2017 with some lurking just...
Top tips to avoid hiring unqualified and unexperienced staff
09/02/2017 11:02
Hiring unqualified staff can be a huge waste of time, money and can also affect the venues service...

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