How London’s restaurant industry is changing

London has always had a varied and cosmopolitan restaurant industry, offering diners the opportunity to choose from many different cuisines – from modern European to traditional North African – and eat in some of the world’s finest restaurants.

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Even with the financial downturn and concerns over Brexit, the industry has remained strong and continues to grow and take on board new trends. Following a slow summer, we are beginning to see a steady flow of new openings in the city, including an American brassiere and vegan restaurant.
New developments
One part of the city in which the restaurant market is doing particularly well is St James, an upmarket area popular with Londoners and visitors alike and home to an abundance of cuisines.
A new £400m joint venture recently announced between Oxford Properties and the Crown Estate will bring significant improvements to the area, with half an acre of land being developed to provide a site for seven new restaurants and a number of stores.

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This new development will only add to the choices available within St James and keep the focus very much on food and drink. It has a relatively young audience demographic of around 36, with diners originating from many different countries.
Demand for commercial kitchen space
As the restaurant market across the capital continues to expand, we are seeing a growing demand for commercial kitchens. This is putting a higher cost on space and pushing new eateries into looking at alternative options.
A cost-effective approach can be for restaurants to consider flexible kitchen hire plans that come in a range of sizes – typically from 400ft2 and up – and are available for one month or more. These companies can provide high-quality kitchen space that complies with all the relevant health and safety standards and includes space for appliances, such as commercial warewashers from suppliers such as www.247cateringsupplies.co.uk/.
This approach creates a lower-cost way for restaurants to establish themselves within the sector. It is also beneficial for pop-ups, which are becoming an increasingly common sight and offer diners something new and different for a short period of time.
As the market grows further, we will start to see more trends emerging as companies look to differentiate themselves from the competition and give diners a unique approach to eating out.