A busy bar rarely slows down because it has no equipment at all. More often, it is the small things: the glass that has run out before the wash cycle catches up, the corkscrew that has disappeared to the other end of the counter, or the strainer every member of the team seems to be sharing.

Edinburgh Cocktail Week can put extra pressure on bars, restaurants and hotels, particularly when demand becomes concentrated around a smaller number of popular serves. This guide looks at the practical checks worth making before the festival begins, from glassware and wash cycles to bar tools, ice, backup stock and temporary service stations.

With autumn menus now in service, this article looks at how hospitality businesses can identify gaps in their existing tableware rather than replacing an entire collection. From deeper bowls and side plates to serving pieces and glassware, it focuses on choosing practical additions that improve presentation, service and flexibility while continuing to get value from existing stock. This keeps the core practical angle of your original article.

Christmas tableware planning should be based on how stock moves through service, not simply one piece per guest. This guide looks at peak simultaneous covers, wash turnaround, second sittings, usable stock, glassware, cutlery and shared serving pieces, helping venues identify the specific products that may need topping up before Christmas gets busy.

Christmas function spaces often need to change from one event format to another in a matter of hours. This guide looks at how flexible furniture, folding tables, service stations and better room planning can help venues manage seated dinners, buffets and standing receptions while maintaining practical routes for guests and staff.

Chipped plates, missing bowls and mismatched glassware can quickly create problems during service. This guide explains how to review your tableware stock and identify what needs replacing before autumn.

An interview with tabletop specialist John Cockerell, Sales Director at James Kidd, exploring the latest trends, challenges, and opportunities in the Hospitality Industry.

Happy Valentine's Day from James F. Kidd & Son Ltd. Our Sales Team share some of their most loved glassware items that you will fall head over heels for!

We are excited to announce the launch of our new and improved website

An autumn table refresh does not have to mean replacing everything. Our latest blog looks at how warmer tones, versatile serving pieces, consistent glassware and a few carefully chosen details can update the table while keeping the core setting intact. Read the full guide and see how small, practical changes can make your restaurant table feel ready for autumn service.

With the UK tightening regulations on single-use plastics, food businesses must rethink their packaging strategies. Discover the benefits of reusable and eco-friendly food packaging, how new laws affect the hospitality industry, and the best sustainable options available for 2025.

The countdown is on with just 3 weeks to go. We understand the run up to Christmas is a very hectic and important time for the hospitality industry so we have put together this handy buying and delivery guide to help with preparing for the festive period.