The Asian Restaurant and Takeaway Awards 2025 (ARTA), held at the prestigious London Hilton Park Lane on 6th October 2025, was a night that truly honoured the exceptional talent and resilience within the UK’s...
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Running a restaurant these days? It’s not what it used to be. It’s fast, it’s competitive, and it feels like customers expect things quicker than ever. Back in the day, you could get by...
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Let’s be honest, owning a restaurant is tough. You’ve got staff to train, customers to impress, suppliers to chase, and now, you also have to think about fraud and theft creeping in when you...
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Restaurant Business
From the Thames to the Future: How ChefOnline is Steering UK Restaurants Toward Digital Growth
So, picture this. You’re on a boat on the Thames, the skyline’s doing its thing, music in the background, plates of food going round, and everyone on board is somehow connected to the restaurant...
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Current Affairs
Dual Recognition Announced on the Thames: ChefOnline Becomes Google Partner & Meta Business Partner
The London skyline provided the perfect backdrop for a milestone moment in the UK’s hospitality sector. On board the Dixie Queen, during the ChefOnline Thames Cruise, the specialist curry restaurant technology platform formally announced...
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Restaurant Business
ChefOnline Thames Cruise: Celebrating Google and Meta Partnerships and the UK Restaurant Industry
The ChefOnline Thames Cruise wasn’t just another evening out on the river. For restaurant owners across the UK, it became a stage for meaningful conversations, collaborations, and the start of future opportunities. From the...
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You may think industry events are all formality and stiff networking, but let us take you aboard the ChefOnline Thames Cruise, and you’ll see how this evening turned typical hospitality gatherings into a meaningful...
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If you run a restaurant in the UK, chances are you’ve wrestled with this question: “Do I really need to switch to digital menus, or should I stick with print?” We’ve seen this debate...
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Your online food ordering system might not always be top of mind when you’ve got orders flying in, staff to manage, deliveries to track, and a kitchen full of chaos (the good kind, hopefully). ...
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From the moment you open your doors to the final flick of the mop at closing, it’s go, go, go. There’s always someone asking for something. Always something breaking. Always a fire to put...
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