Marketing is essential to keep customers coming through your doors but how do you reach a cross-generational demographic? Clea Sherman reports Despite being based in a town with a population of only 900, Barry Iddles’ restaurant 360Q regularly serves crowds […]
Marketing
Rebranding your restaurant
How far should you go when rebranding your restaurant—a few minor tweaks, a complete change or just leave things as they are? By Frank Leggett There’s a number of reasons why a restaurateur may choose to rebrand their restaurant. It […]
Eco-friendly dining
In order to reduce their environmental impact, two businesses tell how they have focused on creating an eco-friendly dining experience—and selling this as their point of difference to customers, writes Susanna Nelson. SUSTAINABILITY HAS become such a broad term that […]
Picking the right PR person
While some publicity and online marketing can be performed by your staff, experts show that quality PR grows the bottom line. By Meg Crawford It’s broadly acknowledged that a social media presence these days is mandatory for most businesses, including […]
NEW MAJOR PRIZE: 2018 R&CA Industry Benchmarking Survey
R&CA has announced the addition of a new major prize as part of its 2018 Industry Benchmarking Survey. All participants who complete R&CA’s Industry Benchmarking Survey in full will now have the opportunity to win an Apple iPad [32GB Wi-Fi […]
Sustainable seafood
It tastes better and is good for the environment but can the traditional fish and chip shop afford to stock sustainable seafood? By Frank Leggett With more and more consumers demanding that their seafood be sustainably sourced, high-end restaurants are […]
Dog-friendly dining
Australia is finally catching up with other parts of the world where dog-friendly dining is par for the course. By Petra Starke If you’ve ever dined at a restaurant in Paris, sipped espresso at a cafe in Rome, or enjoyed […]
Where do food trends come from?
From fermented foods to matcha, gourmet burgers to poké, food trends are as fickle as they are fabulous. By Angela Tufvesson Five or 10 years ago, who would’ve thought a virtually unknown and bitter tasting green vegetable like kale would […]
Prix fixe: the rise of the fixed-price set menu
The fixed-price set menu is widely offered across Europe, but locally, it still has something of an image problem. Implemented wisely, however, and it can be a winner. By John Burfitt The concept of the fixed-price set menu has come […]
The psychology of design
Harsh lighting, music that’s too loud, and the wrong colour scheme are some of the factors that can dissuade customers from choosing your bar or restaurant—even if they like the menu. Which is why it pays to ensure that the […]