Case Study: Island Bar and Restaurant, London
Island Bar and Restaurant is a restaurant in central London offering modern British cuisine which took part in one of the original British Food Fortnights.
The outlet is now renamed Island Grill and offers a British contemporary menu. It has been awarded with three stars from the Sustainable Restaurants Association and 2 AA Rosettes.
During British Food Fortnight the establishment offered readers of Hello! magazine a 10% discount on lunches. The magazine ran a 3 page feature with recipes from the menu and a flattering restaurant review was printed in the Daily Express’s Beachcomber column
- Print the menu on a daily basis to give you flexibility in changing dishes according to season and produce availability.
- Customers do not mind paying a bit more if they know where their food has come from.
- Keep menus simple and easy to understand.
- State provenance on menus, for example, ‘Confit Clare Island Salmon’ or ‘Hand-dived Weymouth Plaice’.
- Ensure waiting staff are well briefed to inform customers about menu choices.
- Invest in taking quality photographs of your dishes to maximise your press coverage. Newspapers and magazines are more likely to feature your restaurant and menu if you are able to supply them with quality photographs. The Hello! feature would not have come about without it!
- Involve your suppliers with menu planning. Quality suppliers care about how the chef uses the produce they supply and how it is presented to the customer.