menu development

Deep Fried Crickets and Beetroot Yogurt, Anyone?

One of the things I love most about working with the hospitality sector is their constant drive to innovate. Bars and restaurants are always on the hunt for the Next Big Thing, and even those extreme ideas, which start life in the scientific kitchens of chefs like Heston Blumenthal, eventually filter their way down to more everyday establishments. I’ve been looking through some trend reports to see what’s predicted for 2015. Baum & Whiteman’s excellent summary [...]

By Sam Bridger|2017-01-04T19:51:26+00:00January 12th, 2015|Business Strategy & Development, Retail & Hospitality|Comments Off

To Tip Or Not To Tip? That Is The Question…

A recent survey claimed almost two thirds of Britons were “unwilling” to pay a service charge and many are confused about tipping etiquette. There’s worse news for bartenders, as 98% would never tip for a drink. Is it a cultural thing, or is it down to a generation growing up with fast food and takeaways? I know I always (inwardly) question exactly why I’m tipping my hairdresser or taxi driver, when all they’ve done is [...]

By Sam Bridger|2017-01-04T19:51:26+00:00December 15th, 2014|Customer Service & Experience, Retail & Hospitality|Comments Off

Who’s Menu Is It Anyway?

We’re all creatures of habit, apparently, regularly ordering the same coffee, lunchtime sandwich or even dinner at a smart restaurant. But how annoyed would you be if your favourite item wasn’t available anymore? Would you just order something else, or feel that your day had been ruined? A New York Times writer recently lamented the demise of her favourite sandwich at her regular lunch spot, fondly remembering her husband making a special trip to get [...]

By Sam Bridger|2017-01-04T19:51:26+00:00December 15th, 2014|Retail & Hospitality, Digital Marketing & Social Media|Comments Off