Industry Trends
Articles about industry trends in the UK curry industry
Reducing Food Waste in Your Curry Restaurant Kitchen
UK restaurants waste around 900,000 tonnes of food yearly. Here's how your curry house can cut waste and save thousands.
Best Vegan Curry Restaurants in the UK
Plant-based curry is booming across Britain. These vegan-friendly restaurants prove you don't need meat for bold curry flavours.
Innovation in Curry: Chefs Pushing Boundaries
A generation of chefs is dismantling the fixed menu of the traditional curry house and rebuilding it around regional authenticity, modern technique and lighter cooking. This looks at exactly how they are doing it, from base-gravy rethinks to fermentation and tasting menus.
The Evolution of the British Curry House Menu
The familiar laminated curry house menu, with its ladder of heat from korma to phaal and its poppadom-and-pickle overtures, is a British invention shaped over seventy years. This article traces how that menu was built, standardised and is now being rewritten.
How Bangladeshi Restaurants Shaped British Curry
The overwhelming majority of Britain's curry houses were founded and are still run by people of Bangladeshi, and specifically Sylheti, heritage. This article explains how that community built an entire national industry and defined what curry means in Britain.
Food Labelling Laws for Curry Takeaway Businesses
A practical guide to the labelling rules that apply when a curry takeaway sells food, covering pre-packed for direct sale (PPDS) requirements under Natasha's Law, allergen declarations, distance selling on apps, and how the rules differ between counter service and packaged products.
Sustainable Packaging Solutions for Takeaway Curry
A grounded look at greener takeaway packaging for curry, covering the practical challenge of hot, oily, saucy food, the real material options from bagasse to rCPET, the UK plastic and EPR rules driving change, and how to switch without leaks or blown budgets.
Maximising Revenue from Delivery Platforms
How curry restaurants can protect margin and grow order value on Just Eat, Deliveroo and Uber Eats, from menu engineering and packaging to commission maths, prep-time discipline and building your own direct channel.
Local SEO Guide for Curry Restaurants
A focused local SEO playbook for curry restaurants, covering the map pack, NAP consistency, citations, location-rich content, review velocity and the structured data that helps you rank for 'curry near me' searches.
Visa Sponsorship for Restaurant Workers Explained
A clear explanation of how UK visa sponsorship works for restaurant workers, covering the sponsor licence, the Skilled Worker route, salary and skill thresholds, and the compliance duties a curry restaurant takes on when it sponsors a chef.
Energy Efficiency Tips for Restaurant Kitchens
Practical ways for curry restaurants to cut kitchen energy bills, from tandoor and burner management to refrigeration, extraction and lighting. Covers where the biggest gains hide and how to keep staff habits consistent.
Choosing the Best POS System for Your Restaurant
A practical guide for curry restaurant owners on selecting an EPOS system, covering the features that matter for takeaway-heavy operations, integration with delivery platforms, and how to avoid costly contract pitfalls.