Ready to turn your restaurant dream into reality? Our expert guides and practical advice cover everything from initial planning and funding to staff management and business growth, giving you the confidence and knowledge to create a thriving restaurant business. Run a Restaurant is here to help.
Research Restaurant Trends
Stay ahead by understanding what's happening in the restaurant industry right now and in your area.
Restaurant Trends in the UK
UK restaurants are shifting toward comfort food and British classics as diners tighten their budgets during economic uncertainty.
The Rules for Staff Tips and Gratuities
Restaurant bosses used to pocket staff tips instead of passing them on, but new rules now protect what workers actually earn.
Affordable Ways to Make Your Festive Menu Appealing
Budget-conscious diners still want festive meals, here's how restaurants can deliver great Christmas food without inflating prices.
New Ways to Encourage Repeat Restaurant Business
Turn occasional diners into regulars with practical tactics that keep customers coming back to your restaurant.
Should You Include Dietary Information on Your Menu?
Most restaurants don't list nutrition info yet, but growing pressure suggests this could become a legal requirement soon.
Would You Benefit from a More High Profile Chef?
Hiring a famous chef can boost your restaurant, but it only works if their style fits your business and you can work together well.
Understanding Portion Control
Getting portion sizes and ingredient costs right keeps your restaurant kitchen running smoothly and protects your profit margins.
How to Establish Repeat Business
Build customer loyalty in your restaurant by treating regulars like they own the place and rewarding their repeat visits.
Should You Change the Name of Your Restaurant?
Weigh up whether changing your restaurant's name makes sense by checking what locals think and how attached you are to a new one.
How to Write Your Menu to Boost Sales
Menu descriptions that highlight ingredients and sourcing can significantly increase what customers order and spend.
Retraining Helped Me to Cut Costs
How a restaurant owner reduced expenses by investing in staff training and building a skilled, affordable team.
How We Handled the Recession
We cut costs and adapted our menu during the recession instead of laying off staff, and it worked out better than we expected.