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Small Talk

Mark Rosati on how fine dining inspires the menus at Shake Shack

The man behind the menus at Danny Meyer’s burger chain on Welsh cakes, his fine dining roots, and an American view on the UK’s burger scene.

How front of house staff can do more to maximise wine sales

Front of house staff don’t know enough about wine, despite over two in five diners being more inclined to buy a bottle of wine based on a staff recommendation, according to new research.

The top 5 stories in hospitality this week 27/06 – 01/07

It’s been an eventful week for hospitality – with Brexit and industry awards dominating the main headlines. Here’s our pick of the top news.

16 finalists announced for Craft Guild of Chefs Graduate Awards 2016

The Craft Guild of Chefs has announced the 16 young chef finalists for the 2016 Graduate Awards, following the heats in the Pastry and Kitchen rounds.

Businesses should remove tips from bills to restore customer trust, says poll

Consumers and business executives would overwhelmingly like to see discretionary charges – or tips – removed from restaurant, hotel, café and bar bills and lack of clarity is eroding trust.