Blue Book Insights

Runner, Waiter, Host. What’s the difference?

There are thousands of books and blog posts written about being a waiter/waitress or server in a restaurant. These range from tips on how to do the job, to how to excel, to mistakes to avoid, to job descriptions, through to training resources of all different types. These are all good, but can often be dry and impartial. So I thought I would outline a more…

Read More

Why we left Quandoo

Quandoo was born in Germany and set out to ‘disrupt’ the restaurant reservations space since competitors like Open Table were charging a fortune for the service. That’s what they told us when we signed up shortly after they launched in the UK. Having recently read Blue Ocean Shift I now understand what it truly means to be a disruptor versus developing new business ideas to…

Read More

State of the UK Restaurant Market (2017)

This has been based on the excellent piece on PwC about the restaurant sector at the end of 2017, with additional commentary from me based on developments in 2018 and my view of the market from the inside. Food for thought PwC: The restaurant sector has performed well in recent years with market growth underpinned by long-term demographic and consumer trends. But market conditions have…

Read More

The Employers’ Problem: Some Hospitality Staff Just Don’t Care

I’ve been running restaurants for a little over 10 years now (at the time of writing) and employees have always been a fickle bunch; here today, gone the next. It’s a sad fact of the industry that employees, especially the more junior ones, hop between jobs. Sometimes they are just doing the work to fill in and earn some cash before their next real gig comes along….

Read More

If you want better service in a restaurant, respect these five unwritten rules

Answer by Maxwell Arnold, former sous chef, restaurant manager, waiter, and busboy, on Quora: The relationship between a server and a customer can feel like an adverse one at times. Quite often, this is because the two parties simply misunderstand each other. I benefit from the experience of both working as a server, and being someone who dines out on the regular – so I…

Read More

The Top 35 Restaurant Etiquette Fails

According to the Telegraph, these are the ‘top 35 most irritating restaurant faux-pas’. They go on to say … If you’re reading this while dining at a restaurant, well, you’re beyond help. But the rest of us can take note: pollsters have identified 35 of the most inexcusable eating-out faux-pas, and, bloody hell, Brits, this is shameful stuff. Number one on the list? Clicking fingers…

Read More

The “Affordable Restaurant” Apocalypse

Likening the rise of food halls in America to Singapore’s hawker stalls, David Chang told a crowd of urbanists this week that he foresees fewer restaurants in the middle of the market. “You’re gonna see the mom and pop restaurant in New York City not vanish completely, but it’s gonna be way more difficult,” Chang said during a panel at The New York Times Cities…

Read More

Hospitality industry’s rapid growth under threat without Government support

The hospitality industry’s stellar growth since the financial crisis could be halted and start to fall by 2021 if the Government continues to overlook it, a new report has suggested. Research by Ignite Economics carried out for the British Hospitality Association, has predicted the sector’s workforce could begin to drop by 2021 with the contribution it makes to the economy also falling as cost pressures from…

Read More