There are plenty of environmental and social arguments for increasing the proportions of plant-rich dishes on your menu, but in this article, The Sustainable Restaurant Association looks at the benefits it can bring to your business – and your bottom line. 1. REDUCED COSTS, HIGHER MARGINS Ingredients for plant-based dishes are generally cheaper than meat and dairy. […]
It is Wednesday lunchtime and Sam’s Riverside near Hammersmith Bridge in West London is packed, including a private celebration in the 18-seat private dining room to one side. A young couple who walk in on the off chance of a table are disappointed to find none available – but are quite happy to eat lunch at […]
As an influential link between producer and consumer, the F&B industry has a unique ability to shape our food system by supporting small businesses and ethical farming and fishing practices. In this article, The Sustainable Restaurant Association explores why this matters and what it means for your restaurant. What does it mean to support farmers […]
Carousel, London’s revolving guest-chef restaurant founded by brothers Ed and Ollie Templeton, celebrates its 10th anniversary next month, having hosted more than 350 chefs from around the world. We caught up with Ed to find out how a homespun, slightly experimental operation on the fringe of London’s dining scene in Marylebone has been transformed over […]
The Sustainable Restaurant Association explores what it means to celebrate provenance in your procurement strategies, in your kitchen and on your menu. Provenance can be described as the story behind your food: where and how it was grown, raised, caught or made, and who was responsible for doing so. More than ever, diners want to […]
Bryan Webb and his wife Susan ran their final service at Tyddyn Llan, their restaurant with rooms in north Wales, on July 14. Harden’s caught up with Bryan as he and Susan were packing up their household, to hear some of his reflections on a remarkably fulfilling career that started in his native south Wales […]
In this article, The Sustainable Restaurant Association explores how you can nurture career development for your employees, encouraging longevity and making the hospitality sector an appealing place to build a career. Create a great place to work It should go without saying that, if you want to keep staff with you in the long term, […]
Darcy Millar is the London-born founder of Darcys Kaffe (darcyskaffe.dk), a successful coffee shop and events caterer in Copenhagen. In this excerpt, he outlines his approach to recruiting staff and creating a business’s culture. (The Instant Coffee Shop is published by Palazzo Editions at £14.99, ISBN 9781786751287)) RECRUITMENT When hiring staff for general roles at […]
Host a sustainable supper in your restaurant this June! To mark Great Big Green Week, London Climate Action Week and Grow Urban Festival, The Sustainable Restaurant Association is encouraging UK restaurants to host sustainable suppers in June. They’ve even created a free toolkit packed with essential tips on how to do so! What is Great Big Green Week? […]
Harden’s caught up with José Pizarro as he celebrated 25 years in London. The chef has been a key figure in the development of Spanish cuisine in Britain, and now runs a small empire that stretches as far as the Middle East with an outpost in Abu Dhabi. But his true territory remains London, where he […]
