How (and why) to make your restaurant more sustainable

Man holding sustainable menu

Sustainability has moved from an abstract concept of general concern to a more defined goal thanks to highlighted awareness from David Attenborough, Greta Thunberg and the Extinction Rebellion. A general pledge to reduce our carbon footprint has now developed more specific targets around reducing food waste, packaging and compiling dedicated ethical practices.
This blog will look at both why and how you can make your restaurant more sustainable in 2021 and beyond.

Coming Back to Theatre: Prioritising the Audience Experience

What makes an ideal trip to the theatre? What are audiences looking for when they return to venues for the first time post lockdown? We conducted a national survey to find out and have produced a resulting report to help theatres deliver on this with relevant insight and knowledge of the technology available.

Are you ready for outdoor hospitality opening? Our 3-step guide to making sure you reopen the right way

People outdoor dining at a pub

For many English hospitality businesses, the 12th of April could not come soon enough. Marking step two in the Government’s lockdown easing roadmap, all pubs, cafes and restaurants can reopen their outdoor spaces to the public. We all know the amount of planning and provision needed for reopening after such a long period of closure so we take a look at some key areas you need to be aware of in advance.

6 key trends for QSR and fast casual restaurants in 2021

Assorted takeaway packaging

The pandemic has been responsible for up-ending our world over the last year and this has been felt no more keenly than in the hospitality industry. Fortunately for QSR and some fast casual restaurants, the Government restrictions have not had such a devastating effect as rules have permitted delivery and takeaway services to continue.