Hospitality Today Aug-Sep 2016 - Page 19

“The most important aspect of any restaurant is the environment you’re sat in. The lighting, the music, the staff all play their part. Food is almost fourth on the list. hospitalitytoday.com | 19 “Bardolino is all about simple, authentic Italian food. It’s recognisable dishes served in a comfortable and relaxed setting.” Nick Taplin, CEO and owner at Black & White Hospitality, said: “Bardolino is sure to be a hit with both day-time and evening diners. The high street has changed a lot in the past few years and the demand for casual dining has become increasingly popular. A trend we believe is here to stay. “This concept is designed to offer a fresh alternative, where authentic, uncomplicated food served promptly is absolutely essential. “The setting, although influenced by a rustic Italian village, will be vibrant and a little bit quirky with the décor reflecting both old and the new.” Customers can expect a variety of authentic stone-baked pizzas from the Zingara with Italian sausage, mushrooms, mozzrella and truffle oil to the Bresaola e Mozzarella with cured beef, beef tomatoes and rocket pecorino. Homemade pasta also features including favourites such as Cannelloni, Lasagna Bolognese and Baked Meatballs alla Napoletana. There is also a breakfast and brunch menu. Domino’s to open new sit-down restaurants in the UK The takeaway chain Domino’s Pizza is now launching a string of sit-down diners, similar to the one in Australia (shown right). The group received planning permission recently to open a takeaway and 60-cover diner in Maidstone. This will be followed by 40 seaters in Hull and Dundee. A spokesman said there are “lots of stores in the pipeline for before the end of the year”. Domino’s Pizza Group’s Helen Tosney-Collins added: “From time to time, Domino’s franchisees look to trial different store formats and we welcome that. “However, the focus is on rolling out our conventional store format and this year we plan to open more stores than ever before.”