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22. August 2024, 3 mins read

“What’s Cooking” in August? The best restaurant industry news 

Author: Jake Juba
Restaurant Industry

It’s that time of the month—your quick snack of restaurant industry news, served up in the form of ‘What’s Cooking?’ 

A quick recap: How does it work? Our B2B marketing team scans the internet for the tastiest crumbs of restaurant industry gossip, allowing you to take 5 with a cup of coffee and soak it all up! 

This week, we have news from Denmark, Finland, and beyond. Be in the know, get inspired, and stay connected to the global restaurant scene. 

The starter: Information on the new rules for outdoor dining (DK)

Starting January 2025, select areas in Copenhagen will extend outdoor dining hours until 2 a.m. Horesta, the Danish hospitality organisation, has announced two key information meetings hosted by the Copenhagen Municipality this September to discuss the new regulations. 

With 80 spots available for each meeting, we encourage Danish restaurateurs to register if these changes might impact you.

Don’t miss out—secure your place and read more about it here.

Main course: Do you dare to complain about a dish in a restaurant (FIN) (The results) 

Last month, we tapped into an interesting Finnish initiative. The newspaper Helsingin Sanomat conducted a survey asking its readers the pressing question: “Do you dare to complain about a bad dish in a restaurant?” 

Well, guess what? The results are in, and I was lucky enough to get my hands on an English copy. As the article requires a subscription, I thought I would share the survey outcome: 

Guests are reluctant: It was found that many guests are reluctant to provide feedback on the spot due to discomfort or concern about negatively affecting the restaurant staff. Common issues for feedback include food temperature, meat doneness, and the price-quality ratio. 

Restaurateurs’ preference: Experts and restaurateurs say they prefer direct and polite feedback during the meal to allow for immediate corrections. They emphasize that face-to-face feedback is more effective and courteous than leaving comments online. 

Impact of feedback: Constructive feedback, if given promptly and politely, helps restaurants address issues and improve customer experiences. However, public criticism, especially online, can be particularly hard on young or new employees, affecting their morale. 

Cultural norms: In some cultures, such as Finnish, there is a tendency to avoid complaints to prevent discomfort, which can result in unresolved issues if feedback is not communicated. 

Some very interesting, yet expected findings—I’m sure you’ll agree. You can read the full Finnish article here

Dessert: How eating crickets could help save the world… 

Okay… Here’s a fun one for you! 

The rise of “ento-veganism” is putting crickets on the menu as a sustainable, protein-packed alternative to traditional meats! 

Restaurants are serving up cricket-based dishes that taste surprisingly like beef or lamb, tapping into a trend that could reshape how we eat. 

Here’s a fascinating glimpse into how our food choices might evolve in the near future. 

Dig in to the full article here 

Thanks for reading! We’ll be back next month with the latest post-summer industry news. In the meantime, want to boost your social media skills? Our marketing manager, Triin, has you covered with her tips: Social Media for Restaurants (Part 1)