How did we arrive at a ‘discretionary’ 15% service charge?
Chishuru’s Matt Paice unpacks the trickiest part of your restaurant bill
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UK hospitality chains have increased service charges to offset the high cost of employment
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The rise of the eat-at-home economy
Consumers are increasingly shunning the restaurant experience for the comfort and cost savings of their living rooms
US restaurants struggle to make cents after Trump scraps the penny
Lack of guidance on how to handle change leaves eateries on the edge in a business with razor-thin margins
Living in the grey zone
Navigating the 21st century requires a talent for paradox
What’s your test of a bad restaurant?
With food, one should be tolerant. But there is no need to be pretentious about fizzy drinks