Could managing your reservations in the right way help cut the number of no-shows your restaurant receives?
Conflicting advice around the sustainability of certain breeds of fish can make it hard for the eco-conscious chef and restaurateur to know what is safe to serve up on plates, but recent work by Greenpeace and the Norwegian Seafood Council is helping to make it clearer for one popular type - Arctic cod.
The coffee market is booming, but as its success builds, so does consumer demand for a better quality cup. With consumers becoming ever more discerning, how can hospitality outlets ensure consistency and quality from their coffee offering?
Tea has so much more potential than simply being served as a hot drink with milk and sugar. Find out how creative you can be with tea in this feature.
Staff engagement is said to be one of the best ways to retain staff, but how exactly do you go about engaging them, what are hospitality operators already doing to engage staff, and crucially, can it really solve high staff turnover?
Loyalty schemes are no longer simply a good idea, they are an essential part of any business that values repeat trade. With competition in hospitality continuing to increase, how can you stay ahead of the curve and ensure your loyalty scheme means guests will be returning to your business?
How proud are you of your soft drinks menu? Has it had as much attention as everything else in your restaurant, pub or hotel, or could it benefit from a fresh approach? If you think your soft drinks need a shake up, check out our three-step approach to improving them.
Diners say they love lamb, yet often have difficulty finding it on menus. If you’re looking for inspirational tips on how you can boost the presence of this over-looked meat on your menu, watch BigHospitality’s exclusive video within our one-stop guide.
Crowdfunding has become a popular way to finance both start-up and established businesses within the hospitality sector, but what's the best way to do it and ensure your campaign is a success?
With overfishing cited as a global environmental crisis, BigHospitality explores how restaurants and chefs can respond to the issue and use sustainable species in their menus.
With the hospitality sector predicted to be missing out on £100m a year from coeliacs and their dining companions because of a lack of gluten-free dishes on the menu, BigHospitality looks at why it makes good business sense for restaurants to put gluten-free dishes on the menu, how they can do it and how to market it best to their customers.
BigHospitality looks at the back-of-house technology systems currently on the market which are designed to help food businesses comply with last year's allergen legislation.
With luxury spirits and cocktails sales up we look at why it also makes sense to pay attention to the ingredients you put with those so carefully-sourced spirits.
In January 2015 premium cider sales by volume increased by 4.9 per cent, bucking the general decline in the drinks sector. This means there is a great opportunity for operators to tap into this growing trend by offering something craft and premium. BigHospitality takes a look at what craft cider is and the opportunities it can present for your business.
Give your dessert menu some attention and have it tapping into the latest trends with the help of our inspirational guide.
There is no doubt about it – the UK is in the grips of coffee mania. As artisan roasters spring up across our high streets and people ditch boozy nights for coffee catch-ups, restaurants and bars can no longer afford to serve up a sub-standard product.
With so many options, choosing the right commercial coffee machine can be a tricky business – but this BigHospitality guide should help you find the right solution for your business.
As cloud solutions open up technological advances to businesses of any size, BigHospitality looks at how the latest back-of-house systems can help operators improve guest experience, staff management and day-to-day operations.
Looking to find the perfect property for your hospitality business? We spoke to some of the UK's top restaurant, pub and hotel property experts to give you the lowdown on everything from working out a budget to searching for the right site, viewing potential properties and negotiating the best deal.
There’s no denying that recruiting staff to work in the hospitality industry is tough, but some companies are better at it than others. Read BigHospitality’s top five ways to recruit better and make the whole process a little easier.
Mobile payments have the potential to revolutionise hospitality by speeding up service, capturing data and increasing customer loyalty. Here, BigHospitality looks at the latest developments in mobile payment technology - from Apple Pay to integrated apps - and asks how hospitality operators can take advantage of everything it has to offer.
It's August time and the hospitality industry is already looking towards the festive season. For many businesses it's the busiest time of the year with the most bookings, but possibly the most stress too. With this in mind, our five-part guide guide to Christmas features top tips from industry experts on pulling off a profitable, fun and popular Christmas offering - from putting together a menu to readying your venue for a big festive event.
With a recognised skills shortage and the continued decline of unemployment, the ever-growing hospitality sector is facing one of its biggest challenges yet. In this feature we examine the reasons causing the sector's recruitment issues, and ways companies can attract candidates, select the right ones and improve staff retention.
With consumers craving an 'experience', design is an increasingly important factor for any successful bar, restaurant or hotel. In this special feature we look at the trends driving hotel design, share expert tips on designing or redesigning a restaurant or bar, and look at the changing world of tableware.
Hospitality technology is becoming increasingly sophisticated with the meteoric rise of mobile transforming the way customers interact with hotels, restaurants and pubs. Here, we look at some of the latest technological developments and explore how operators are using them to revolutionise the customer experience before, during and after their visit.
An EPoS system is at the heart of any hospitality business, and new technology means they are more powerful and flexible than ever. BigHospitality looks at some of the latest EPoS technology, asks what operators should consider when choosing a system and considers what the future holds for EPoS.
From getting the funds to secure your first lease to paying for marketing activities and expansion, finding the money to run your business can be stressful. Here, we look at the different funding options available at every step of the way, comparing the cost and ease of access for each solution. We review the differences between bank loans, equity crowdfunding, peer-to-peer lending, alternative funding and other products to help you target the right providers for your specific needs.
A reduction in habitual mid-week drinking has hit traditional alcohol sales of late, with consumers concentrating their alcohol spend on food-led occasions and ‘the big night out’. In our special report, BigHospitality looks at how this has affected trends and innovation across the beer, cider, wine and spirits categories, with some top tips on how to maximise sales.
Any hospitality operator, new or established, will say that finding finance to start up or grow their business over the last few years has been tough. However, it isn't impossible and many have done so to build up successful businesses. Here we ask experts for their views on the market and for their suggestions on how to be prepared as well as look at a range of different ways - from ploughing your own cash into the business, to securing a bank loan or even turning to crowd-funding - that have been used by successful operators to build their businesses.
The kitchen is one of the most important areas of any food business, but when you come to kitting it out with the equipment you need, what do you do if space is limited, or impractical? In our three-part feature series on the subject we speak to those in that situation who faced the challenge head on and get some top tips from operators and equipment providers on how to get the best out of your commercial kitchen. Plus, browse the latest kit in our kitchen equipment photo gallery.
Following the success of last year's Hospitable Cities feature, we return with part two and study the hospitality markets of three more thriving cities - Edinburgh, Leeds and Liverpool.
Whether it’s capitalising on coffee culture or making money from mocktails, attending a seminar on tea or buying a new espresso machine, our comprehensive guide to non-alcoholic drinks helps you identify the golden opportunities to increase liquid sales. Pour a glass and drink it all in…
Get inspiration for your wine list as some of the UK's top sommeliers and wine consultants share their thoughts on the most exciting wine regions and tell us about their top wine and food pairings.
Whether it’s offering a gluten-free menu, catering for customers with nut allergies or providing additional calorie information, our series of articles, guides and multimedia content will guide your business through exactly what’s required in the world of dietary requirements, with all of the details and advice you need to understand how to tap into a potentially lucrative, and widely untouched, marketplace.
With alcohol consumption going down and the Budget pushing prices up on wine, cider and spirits up yet again, there is arguably no better time to push the non-alcoholic options in your restaurant, hotel or pub, particularly when the mark-up can be good. Here we look at why you should make your coffee and tea menus more interesting and how to do it, plus, mixologist Tony Conigliaro shows us how to make the perfect mocktail in our exclusive video.
In our series of articles on technology, we look at how keeping your finger on the pulse and employing the latest systems at your hotel, restaurant or pub can not only streamline your business, but help improve the experience for your customers before, during and after they visit you.
Do you know your RevPAR from your EPoS or what you do with a Josper? Find out more about some of the current terms used in the hospitality industry by reading our A-Z guides of restaurants, hotels and pubs and impress your peers with your quick-found knowledge.
As we approach the end of the year we take a look-back at our most-read articles to find out what the hot topics were that got you clicking on and sharing in 2012. Find out what the most popular stories and topics were and read expert analysis of them from some of those responsible for helping make the news by clicking on the articles below.
In recognition of its unprecedented National Restaurant Awards hat-trick, Restaurant magazine spent a day in Brett Graham’s cramped basement kitchen in an attempt to find out what makes The Ledbury the best restaurant in the UK. You can read the exclusive feature here where we have also listed all our articles on the Notting Hill restaurant and its chef-patron Brett Graham.
As the saying goes 'Christmas comes but once a year'. This may be a relief to those responsible for catering for Christmas parties and festive events, but it also underlines how you only get one chance to get things right if you want your business to make a positive impression on customers during the festive season. Our four-part guide is designed to arm you with everything you need to succeed this Christmas - from ideas on how to spice up your offering and your food and drink menus to top tips from industry experts on executing the perfect (and stress-free) festive events.
With hospitality business owners under more pressure to find ways to survive in today's tough economic climate, spending time and money on training could feel like a luxury, but as research shows, to achieve consistency and attract paying customers across a business it is necessary. Here we talk to experts about the importance of training staff and dig out some examples of restaurants, hotels and pubs with successful training schemes already in place.
The current economic climate has made it harder than ever for UK businesses to find the cash to start-up or grow, but there are still ways for hoteliers to refurbish hotel rooms, chefs to buy new kitchen equipment or restaurateurs to build a successful chain. In this four-part feature BigHospitality examines some of the funding options available to the hospitality industry in an attempt to help you find the right type of finance to help you grow your business.
We take a look at burgeoning food trends within the eating out sector and ask chefs and other industry experts to predict what they think will be on everyone's plates this year and into next.
As London basks in the glory of the excitement cast by this year’s events, namely the Queen’s Diamond Jubilee and the Olympic Games, it may seem that the nation’s other cities are left in the shadows.
However, recent research, along with the number of new hospitality businesses opening, indicates that over the last few years many cities outside the capital have not only started attracting more tourists, but have also seen changes and improvements in their hotel, restaurant and pub and bar offerings.
In our latest feature we pick five thriving cities to put in the spotlight, picking out some facts and figures and highlighting the most recent hotel, restaurant and pub openings to show what has been happening to explain why we feel they are worthy of being dubbed a ‘hospitable city’.
Recruiting the right staff and then retaining them is notoriously difficult in the hospitality industry, but it isn't impossible. If you're having problems finding suitable talent for vacant positions or keeping hold of them when you do find them, read our three-part guide to recruiting and retaining staff. From where to post vacancies to what to ask in interviews as well as innovative ideas for training and developing people, we aim to provide all the information you need to find and keep a successful hospitality workforce.
While food may be core to a restaurant, hotel and even many pubs’ business today, drink is potentially a greater profit driver. Offering customers a strong choice and ensuring staff have the knowledge and training to sell it well are essential in successful drinks sales. But if you wish to take it further, why not look more closely at marrying your food and drink options? In this four-part feature we take a look at the latest trends in liquid and how suggesting different drinks with dishes could not only enhance your customers’ experience but, with the right approach, maximise sales.
A kitchen is at the heart of any business that wants to make food its main focus, so to be able to deliver the best to your customers, it needs to be working efficiently for you and your staff. Here we look at what you can do if your kitchen isn’t performing to its best abilities and present the best options for you depending on your budget. We’ll look at the pros and cons of a total refurbishment versus replacement of one or two key items. Plus, chefs tell us about their favourite pieces of kit in an exclusive video and we round up the latest gadgets for the kitchen in our product guide gallery.
With the emergence of websites like TripAdvisor and Toptable giving anyone the chance to post reviews of restaurants, hotels and pubs, together with the growth in social networks like Twitter and Facebook, owners of hospitality businesses are finding themselves written about and scrutinised in a way they've never known before. The results aren't always positive, so how can you monitor and deal with negative publicity? Read our five-part feature to find out.
Organised by Callebaut, Caco Barry and Carma, the World Chocolate Masters saw the best chocolatiers in the world redraw the boundaries of working with chocolate.
The term 'gastropub' - once a useful descriptor for a serious food pub - has become a catch-all for all manner of places. Now, BigHospitality's sister publication Restaurant magazine has set out to reclaim the term and restore its meaning. In this series of features, read why the term has become so confusing and see which kind of food pub your business really is as Restaurant narrows the sector down to four key categories.
With just over a year to go before the Olympic Games come to London, it's time to start planning your involvement if you want to make next summer's big event profitable for your business. Our practical four-part Planning for the 2012 Olympics guide aims to provide you with everything you need to make your hospitality business a winner during London 2012 .
The British hospitality industry has been through a tumultuous period, as have similar markets across the globe, forcing operators the world over to dream up innovative ways of drawing in customers and operating more efficiently. In this sense there’s much British hospitality operators can learn from their peers both at home and abroad.
If April’s glorious weather is anything to go by, publicans can expect a fruitful summer this year as drinkers emerge from their living rooms and embrace the long-forgotten pub beer garden. But to make the most of the season, operators should be tapping into what summer drinks consumers may be demanding if they want to maximise their profit margins.
Pop-up restaurants and bars are not a new concept but have continued to remain a popular stalwart of modern drinking and dining culture.In our special feature this month, we take a look at how it’s done, what costs and overheads are involved and what location you should choose from those that have been there and done it.
The UK’s hospitality, leisure, travel and tourism sector is one of the nation’s largest employers and contributes around 8 per cent to GDP, but while Britain is considered to be the fourth most admired country by global tourists, it is only ranked 13th for its hospitality. We take a look at how and why Britain needs to improve its service standards.
Every week this month we’ll be bringing you ideas on how you can use breakfast to drive extra revenue in your business, as well as tips on getting customers through the door during the early hours.
Armed with fact and opinion from leading industry experts, we predict and identify what cuisines will take off this year, which flavours and food pairings will become popular, plus we’ll have an exclusive insight into what ingredients the UK’s top chefs will be using in 2011.
The past 12 months have thrown a mixture of fortunes in the paths of restaurant, pub and hotel operators. From ash clouds and snow to Michelin stars and royal weddings, we take a look at what has defined 2010 for the hospitality industry.
Being sustainable needn't be expensive, tedious, time-consuming or tricky. In this series of articles, BigHospitality looks at what restaurants, pubs and hotels can do to improve their sustainability status, and gives you a peak at a selection of products that can help along the way.
Like a lot of gadgets these days, Electronic Point of Sales (EPoS) systems can do some pretty amazing things. In this series of articles, BigHospitality looks at all the latest systems and how using them can help you streamline your business and make it more efficient.
As the world moves online, so too must the hospitality industry. But how do you ensure you use the web to your advantage? From the use of external websites, to social networking, e-newsletters and mobile phone applications, we examine the different options for promoting your company online.
Staying on top of hygeine can play a part in the success of your hotel, restaurant or pub. Here, we look at why it's important to make hygiene a top priority for your business, what you can do if you haven't already pushed it to the top of your list.
The FIFA World Cup 2010 kicks off on 11 June in South Africa with 32 teams battling for football’s greatest accolade. The competition presents a huge opportunity to drive sales and BigHospitality's series of articles will help you make the most of it.
As Restaurant magazine launches the R200 list of the UK's largest food-led pub and restaurant operators , we take a look at the steps you should take to expand your business and brand across two or more sites.
BigHospitality looks at how you can get the best out of your team and drive them on to new heights, be they front of house, in the kitchen, or behind the bar, to ensure your business prospers thanks to a focused and motivated workforce.
As consumers look to cut back on their restaurant and bar bills, we take a look at the ways you can help your drinks offering boost your bottom line.
As your employees, suppliers, customers, the local community and the environment are all directly affected by how your business is operated, it’s important to adopt a responsible attitude and find out how Corporate Social Responsibility not only works for those around you, but improves your profits too.
To help you have the most profitable Christmas you can, we've compiled this guide full of hints and advice on getting your offer right, marketing it, making your operation efficient and cutting costs, plus a few festive ideas to get you started.
Often the personal skills required to work in our industry can’t be cultivated through traditional training programmes. Here, you'll find some quirky but effective training techniques that could help develop your staff's skills, attitude and drive.