Now the clocks have gone back and the days are getting darker, it’s time to add a little light back into your life – and your restaurant.
Lighting is about more than just helping people see what’s in front of them. It’s important for setting the mood, creating ambience and generating the atmosphere that will keep your customers coming back for more.
Blue Planet II highlighted the catastrophic effect our plastic consumption is having on the world. In response, public opinion has shifted towards going green – with big businesses called upon to drive the initiative.
So, the Chancellor Philip Hammond has announced the 2018 Budget. From Brexit to austerity, the Budget outlines where the government plans to spend money to drive the country forward over the next 12 months.
The burger has been a staple on the Great British menu for years. Its popularity never seems to wane. Our fondness for the seasoned mince beef pate sandwiched in a bun or roll seems only to increase with time.
The value of the UK market has grown by around 50% since 2011 and is now estimated to be worth upwards of £3 billion, with some three in five Brits feasting on the tasty treat at least once every three months.
Yet the market dominance enjoyed by the likes of McDonald’s and Burger King hasn’t deterred restaurateurs of all types from adding the traditional American dish to their menus.
In fact, the listings of burgers on UK menus rocketed by just over 40% in 2015, according to food service firm Creed. But, with so much choice for the consumer, how do you make your burger a show stopper?
Gourmet Burgers
Premium quality ingredients are important in distinguishing a ‘posh’ offering from one that would be served at a fast-food chain. The components of the gourmet burger are available to all, creating the point of difference is often found in the seasoning and flavours you choose to infuse.
What Flavours are Trending?
Korean flavours are pretty hot right now and here at Nisbets we are big fans of the bulgogi burger cooked for us recently by our good friend and National Catering Equipment Centre development chef Dean Starling.
The classic burger is made with premium quality minced beef infused with aromatic and flavoursome Korean spices that combine to create the traditional bulgogi flavour.
Dean serves the sweet and salty flavoured patty up with a side of kimchi slaw and a presentation basket of tasty (if slightly indulgent!) halloumi fries. The dish is finished off with a sweet and tangy sriracha sauce.
The bulgogi burger takes just 60 minutes to prepare and cook and costs just over £3 per portion, giving you the opportunity of turning a profit of upwards of £5 from every sale. And it tastes delightful!
Alcohol sales are worth over £24 billion a year across bars, pubs and restaurants and 37% prefer to dine where alcoholic drinks are served. So what does this mean for you? An opportunity to make money, of course.
Our recent Pulse survey of our domestic customers has revealed 88% of the 260 respondents like to order an alcoholic drink with their meal, with just 12% abstaining.
Wine and Dine
In total, 64% of respondents drink wine when they go out to eat. That means you should stock a good selection across different price ranges to tempt in the customer, no matter what their budget may be. Additionally, make sure your collection of wine glassesis fresh and sparkling.
Red wine proved the most popular with respondents (41%), with 25% drinking white.
Displaying a low price and a high price wine on the menu alongside your mains has been proven to encourage higher spend, as people are happy to pay a premium for high quality.
A classic method deployed by pubs is to offer a deal on food with a glass of wine. This is a great way to promote your alcohol offering and as we all know, one drink often becomes two! Especially with something so easy to wash down as a glass of red.
Storing Wine
This beautiful Polar under counter wine fridge holds 18 bottles and is the perfect place to store your wine. Get free next day delivery when you order today!
Only 4% say they have Champagne, so how can you increase the likelihood of diners choosing the luxury option?
We all know how good it feels to hold a glass of Champagne in your hand. People drink champagne on special occasions and when they feel like treating themselves. As people value the experience of an evening out more, an affordable glass of champagne could be just the ticket to a memorable night.
While a bottle might not be affordable for everyone, even a lower spending customer can be inclined to part with £9 for a glass of a tipple they associate with a high standard of living – even if the portion is smaller.
What about beer?
Beer and lager was the preferred choice of 20% of our domestic customers.
As it can sit heavy in the stomach along with food, craft beeror lighter beers such as Coors Light might encourage those who don’t want to feel overly full to have a drink. The benefit of craft is that it’s seen as a premium product and commands a higher price, boosting your bottom line.
You can offer beer tasting menus to give people smaller portions and therefore easy-on-the-stomach alcoholic drinks to go with their food. People who are less inclined to drink may feel more comfortable sampling a few different beers as it’s a departure from the typical pint-in-handway of drinking that they might be seeking to avoid.
One thing’s for sure, alcohol remains extremely popular. Whether you’re a restaurant, bar or gastropub, your food offering can lure in drinkers and increase their spending totals.
In this fifth edition of our monthly cocktail recipe blog, two-time flair bartending world champion, Tom Dyer, guides you through the steps you need to follow to make a deliciously rich, egg-based ‘huevos colada’.
When it comes to running a successful business, we all plan for the good times. From adding dishes to your menu, to hosting event nights or refurbishing the entire venue, there are many ways you can keep your business booming and ensure customers keep coming back.
But some things can’t be predicted and can cause you to lose business. Having an insurance policy in place will help you prepare for the unexpected.
The government is seeking public opinion on whether calorie information should be listed on all food and beverage products, despite the Treasury warning of potential job losses and price hikes if it comes to fruition.
Who can forget the appalling scenes pictured on Blue Planet II in late 2017? Images of oceans poisoned with plastic shocked the nation and drove the issue of pollution and environmentalism to new heights in the public agenda.
This year, National Recycle Week – a campaign organised by WRAP – is choosing to focus on the public’s new-found desire to tackle plastic pollution and its damaging effects on the environment.
The takeaway market is set to swell to more than £11bn by 2022, so why not make sure your business can capture a slice of the market? Following the recent high-profile closures in the casual dining industry, there is an opportunity for smaller businesses to take advantage of a less crowded market.
In the fourth instalment of our monthly cocktail recipe blog, two-time flair bartending world champion Tom Dyer shows you how to make a mouth-watering banana colada cocktail - perfect any time of the year.
Commercial kitchens get hot at the best of times. Whether it's the oven range or fryer pumping out heat, it doesn't take much for a kitchen to get uncomfortable to work in. Is there anything you can do to cool off? Let's find out.
As the nights begin to slowly draw in, we're reminded that winter is on the horizon. For most people this time of year is about soaking up the last of the summer sun, but for you it should be about one thing: planning for Christmas!
In the third edition of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a delicious raspberry lemon tree cocktail – perfect for those long summer nights.
We’re always looking for ways to help you save money and manage your cash flow - so we’ve lowered our free delivery threshold for the rest of the summer.
As England advance to the Quarter Finals for the first time since 2006, football fever has gripped the nation. With 24 million watching England v Colombia, there's a great opportunity to cash in!
In the second instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a mouth-watering wild berry cheesecake cocktail – just in time for summer!
Kitchen Porters are a vital part of the team, and any kitchen would struggle without one. Yet with a natural focus on serving and producing brilliant food, KPs are sometimes overlooked by chefs and wait staff.
Here’s your chance to give your KP the recognition they deserve.
With the world's most prestigious chef competitions kicking off in Turin on June 11th, you might well find yourself dreaming of winning the Bocuse d'Or one day.
Maybe it’s a special promotion. Maybe you've got fantastic service. Perhaps you’ve got a dedicated fan base on social media. Whatever it is that you do, it’s important to be the first name on people’s lips when it’s time to eat. If there’s one sure-fire way to bring success though, it’s being - officially - the top of the pile. How?
To celebrate the Royal Wedding of Prince Harry and Meghan Markle on May 19, pubs and bars will be allowed to stay open and serve alcohol until 1am, 2 hours longer than usual.
This offers a great opportunity for your pub or bar to capitalise on the special day.
In the first instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer guides you through the steps required to make a delicious, summery rum breezer.
With warmer weather approaching, you’ll soon be watching your business thrive as the spring traffic picks up. With more light shining through the windows, the finer details are easily noticed meaning it’s surely time for a deep spring clean.
Want to get the best use out of your commercial aprons? Of course you do!
Read on for our top maintenance tips for keeping your aprons spotless and sanitary.
The ‘Sugar Tax’ has been introduced across the UK – but what affect will it have on your business and what do you need to know to limit loss of margin?
In the world of culinary porcelain, there is perhaps no history richer than Revol’s. Now, in celebration of a landmark 250-year anniversary, the French ceramic manufacturer has placed tradition at the forefront of its newest collection – French Classics.
Here at Nisbets we're delighted to announce our first store opening of the year: Bayswater in Central London.
The store opens for business on Tuesday, April 3 - just after the Easter bank holiday weekend. A launch party will follow on Thursday, April 5. At the event you'll get a massive 20% off, a goody bag (worth over £25)* and enjoy free food and drink!
Where are we?
Find us at the eye-catching Queen's Building, 96-98 Bishop's Bridge Road, London, W2 5AA.
We're just a 5-minute walk from Bayswater underground station and 10 minutes' walk from Paddington train station.
Opening hours and contact details
We're open Monday to Saturday - 9am to 5.30pm.
Call the store on 0207 118 0827 or email bayswaterstore@nisbets.co.uk
In-store you'll find 3,000 high quality catering equipment products - everything from knives and machines to clothing and furniture. A further 25,000 products are also available for next day delivery!
See you soon
Our store manager Scott Gibson and his team look forward to welcoming you!
*With every purchase *While stocks last *Within opening hours *Terms apply
Have you got on board with the rum revival yet? It seems Captain Jack Sparrow and his peg-leg pirate pals might not be the only ones with a taste for Caribbean tipples.
Well, you should be! Serving an Easter roast lunch or dinner is an easy way of attracting new guests and delighting your regulars. Make sure you’ve got your menu ready, along with all the equipment you might need, and you’ll be sure to have a bumper bank holiday weekend.
The long dark nights of winter are almost behind us and it’s time to start thinking about getting your business prepared for the revenue-rich Easter and spring bank holiday trade.
Anyone who uses a deep fat fryer on a daily basis knows that one of the most expensive running costs is cooking oil. Here's the seven best ways to extend the lifespan of your oil.
Valentine's Day may be a celebration of romance, but not every diner treated restaurants with love and affection this year. As is sadly all too common on special occasions, no-shows were a big problem.
Whichever path you take into the hospitality industry – whether culinary school or waiting tables on the weekends – one thing is for sure: it’s a lot different to what you expect!
If you haven't already heard the story, an unlucky Devon butcher found himself stuck in his walk-in freezer as the door slammed shut in the wind.
He tried the door release button but it was frozen shut. No amount of kicking could release the door, so he used a frozen black pudding as a battering ram to make his escape. It's certainly an inventive solution, but could this happen to anyone else?
Wooden serving boards have hit the news recently with some reportedly 'incapable of being cleaned', resulting in expensive fines. As restaurants often choose to use alternatives to plates, how can you be sure that these vessels are food safe?
Veganuary is a campaign to encourage people to try a vegan diet or lifestyle throughout January this year. The campaign is headed by Veganuary.com, where people can pledge to try veganism and find advice on how to do so. Over 100'000 people have officially pledged to ditch animal products this month, so what does it mean for your business?
