It takes more than good food and great service to run a successful restaurant. Having a clear and unique brand is essential in setting your restaurant apart from your competitors.
We’ll take you through the 5 steps that can help you brand and position your restaurant in the reality of 2019: Strategy, Social Media, Word of Mouth, Influencers and Events.
Matt Orlando talk about his own way of hosting events and why he had decided to carry them out in a fairly different manner than usual. It turned into a bigger conversation about the importance of reinvention and collaboration amongst chefs.
Meet the two Italian-born brothers to to learn what it takes to run two restaurants together and to know more about their newest restaurant opening in Torino.
Meet the Swedish chef to learn more about his yearly chefs dinner ‘Mikael & Friends’ and to know why he chose to open his restaurant in Norway instead of his home country Sweden.
Meet the Danish Chef Nicolai Ellitsgaard to uncover how he became part of the spectacular project and unveil new details about the guest experience at soon opening under - The world’s first underwater restaurant in Norway.
We called up Matt for a chat about his coming events in the restaurant and why he had decided to carry them out in a fairly different manner than usual. It turned into a bigger conversation about the importance of reinvention and collaboration amongst chefs.
Meet Sven Erik Renaa and learn what it takes to run three successful restaurants concepts and what it meant for him to be the first Norwegian restaurant outside Oslo to receive a Michelin star.
Bertil Levin Tøttenborg, Restaurant Manager and Head Sommelier at Gustu in Bolivia started his sommelier career under the wings of Bo Bech at Geist before he felt ready to explore his potential in the hospitality industry and the world of wine.
Melting pot of cultural influences and skill: Christian Recomio of Sitka Studio in Kuala Lumpur talks relocating, his restaurants and local community.
Top Chefs Joel Åhlin, Mikael Svensson, Sven Jensen, Rene Mammen, Karlos Ponte & Matt Orlando speak up about No-Shows and how to eliminate them.
Chef Swaps are an increasing trend in the culinary world, particularly because they provide guests with mystery and diversity in their dining experience. Learn why you should consider incorporating Chefs Swaps at your restaurant.
The two passionate chefs behind restaurant Aloë Niclas Jönsson and Daniel Höglander talk to us abot opening their new bodega Rinos. The aim is to create a relaxed neighborhood restaurant for the locals of Långbro.
If you haven’t noticed, social media has become a primary use of communication between restaurants and their customers. Learn about the detailed reasons your restaurant should use social media, particularly Instagram, to interact with customers and spread your brand name in the right way.