It’s Monkey Bar that introduced us to the gastropub. It married a strong food culture with a great drinking destination, something that had not been done to this degree of refinement before.
Hosting tables for media seems to be a popular way to market restaurants. But there is such a thing as overkill
There’s another wave of restaurants setting out to serve ‘modern’, ‘inventive’ and ‘experimental’, especially in Indian cuisine. Might we be clinging to a trend that’s clearly past its ‘best before’ date?
Tipping is a fraught issue in our restaurants. There are customers who feel service charge should be at their discretion, not that of the restaurant. It’s not unusual for wait staff to have to handle diners who contest the service charge on the bill.
The launch is a crucial phase for new restaurants. It’s the time when expectations are set, first impressions created and feedback has to be received
