Looking at loyalty
System is pitched as way of building better relationships with customers
An EPOS and marketing firm claims it can help to improve the relationship between...
Calculator can help operators save
VISITORS to trade show ScotHot earlier this week got the chance to see how much they could save by cutting carbon emissions.
The ‘Save...
Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks
Craig Hogarth shares his recipe for this Scottish classic
Look down on creation
When your restaurant commands dramatic views of the Scottish capital, it makes sense to make the city skyline into a design feature
Wider options not free from admirers
As more people follow restricted diets, greater choice is required in venues .
Cashless payment comes into its own
While 2020 may not have been a big growth year for many aspects of the licensed trade, one in particular has grown exponentially: cashless payments
Workshop gives chefs just desserts
The classes focus on gourmet sweets.
A Borders-based pastry school has launched a new workshop to help chefs create gourmet dessert menus
The sessions at the...
Time for trade to show its Christmas spirit
IT’S all very well holding a raft of premium spirits – but do your customers know what you stock and how each spirit can...
Three is magic number, tea firm tells caterers
TATA, the company behind the Tetley brand, is advising caterers to brew tea for a minimum of three minutes in order to provide customers...
Restaurant has charity in its sights
THE operator of an Indian-Bangladeshi restaurant in Dalkeith has donated £1000 to charity thanks to the generosity of his customers.
Matin Khan, director of Itihaas...
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Luke Richardson
William Woodburn
