Top Headlines

The Restaurant Group delivers solid first half performance

TRG enjoyed solid profit and revenue growth in the first half of 2014

The Restaurant Group (TRG) has reported strong financial results for the first half of 2014, with its Frankie and Bennie, Coast to Coast and Chiquito brands all enjoying significant profit and revenue growth.

Related news

News in brief

Featherblade pop-up to open in East London

New ‘modern British meat’ concept Featherblade will be setting up in the Star of Bethnal Green pub from September to January. 

Hilton opens 10th London DoubleTree

Hilton has opened a DoubleTree hotel in London’s Islington – bringing the brand’s portfolio in the capital to ten.

Government scheme fails to boost SME lending

Business groups have called for government action after a new report showed lending to small and medium-sized firms (SME’s) such as restaurants, hotels and bars continued to fall in the second quarter of the year.

Small Talk

Emil Minev on high-rise dining and making people happy

The Bulgarian-born executive chef of the recently opened Shangri-La at The Shard oversees all food and wine at the luxurious – and somewhat elevated - London hotel.

Video & Gallery

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

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