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From counting knives to cleaning the coffee machine, everything must be shipshape for a swift start the next day
Those cosy areas for a pre-dinner cocktail disappeared in the 1980s, but are due a post-Covid revival
In a changed landscape, lower rents may favour small, ambitious independents
From noting famous diners to recording broken fridges, restaurateurs rely on end-of-day reports
‘Haugh’s friendly style of Irish cooking seems simple but involves a lot of preparation’
How British restaurateurs must adapt to deal with the twin challenges of the pandemic and Brexit
Nicholas Lander explores why restaurateurs choose to shut their doors on the first day of the week
Situated in a crater, this French restaurant offers stunning views, food and wine
Nicholas Lander asks five chefs what they’ve been cooking while their restaurants have been closed
Drinks sales are key to the success of any restaurant, but how they are achieved will have to change
‘The food must be good and so must the wine list — but above all, I like restaurants with character and charm’
‘KPs go under-appreciated and underpaid — and they are probably suffering the most from restaurant closures’
Join our food and drink team for a light-hearted discussion at 12pm and 5pm GMT on Sunday 29 March
Nine months after a fire forced it to close, the world-renowned Indian restaurant reopens with some new surprises
This Californian restaurant serves its customers’ needs swiftly from the moment they arrive
With an all-Greek wine list, restaurateur Jenny Pagoni makes a distinctive impact on the London scene
His restaurant was voted best in the world five times. Since it closed, he’s been working on his legacy
Chef Khanh Nguyen’s palate is particularly attuned to desserts and, happily, we ordered all three
‘This will instantly appeal to anyone who ever tasted Joël Robuchon’s food — or appreciates the flavours of well-executed French cooking’
Can the Swiss chef replicate the success of New York’s Eleven Madison Park?
This modern Dutch spot offers an extraordinary building, warm hospitality and an excellent night out
‘In 2020, restaurateurs must offer the hospitality many of us crave’
A new venture from the former head chef at The Fat Duck and the sommelier who worked alongside him
‘Yesterday’s stinky soybean stew’ — spiced pork belly with soyabeans — was lip-smackingly delicious
‘The large menu reads like something from your all-time favourite bistro’
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