Preparation key to success
Planning well can help unlock finance
Finance is the foundation of any business venture but it’s no secret that the trade has had to endure...
Demand for gluten-free options is growing
Catering for gluten-intolerant customers is a ‘must’, food firms say
Gluten-free is one of the biggest changes the food industry has seen since vegetarianism –...
Outlets risk serious fines
Operators warned against failing to comply with waste regulations
Scottish restaurant, bar and hotel operators could be risking fines of up to £10,000 by failing...
Chef’s Special: Cristian Samone, Rosso Bothwell, South Lanarkshire
Rosso offers guests authentic modern Italian cuisine in a cafe dining atmosphere. Dishes range from classic Italian pizzas and pasta to grilled meat and...
Milestone for food and drink scheme
An accreditation scheme set up to promote Scottish food and drink has passed a significant milestone after awarding its 1000th venue.
Taste Our Best is...
Burgers boss the market
BURGER joints were the big winners of 2015, according to online booking firm Bookatable, with outlets offering the American staple said to have experienced...
Passing on pastry chef knowledge
Patisserie skills have been pulled into focus at the Edinburgh School of Food and Wine, with the cookery school now accepting applications for a...
Sector at capacity
Over-capacity in the UK’s dining out industry is likely to slow growth in the sector, foodservice consultancy firm Horizons has said.
Issuing its predictions for...
Trade in your bar’s design
Refurbishment can have an ‘immeasurable’ impact on business
The impact of a redesigned venue can be “immeasurable”, say design firms.
In addition to prompting renewed trade,...
A sea change at city centre venue
Short-lived 1930s restaurant provides inspiration for Atlantic – the new brasserie from the Di Maggio’s Restaurant Group. Gillian McKenzie reports
Gleaming brass, glossy marble counters,...
Columns
Luke Richardson
William Woodburn
