In this section you’ll find all the latest news and data on the UK restaurant market, including dining trends, food and beverage trends, eating-out spend, and restaurant marketing and technology trends.
Bespoke catering and events company Absolute Taste has launched The Terrace, a new 220-cover restaurant and bar situated within the Fenwick department store in Royal Tunbridge Wells.
"Britain's economic plan is working," proclaimed George Osborne in his Autumn Statement earlier today as the Chancellor pledged to support 'the hard-working values' of the nation's high street restaurants, cafés and pubs.
Two weeks after revealing plans to expand to up to 10 sites across the UK in the next five years, Ibérica Restaurants says it hopes to be opening its fourth London restaurant in Farringdon next spring, followed by two new restaurants in Manchester later in the year.
London-based street food organization KERB has announced that all of its members will become part of the Nationwide Caterer’s Association (NCASS) in a bid to improve public confidence in the safety of food sold on the streets.
A year after the launch of its ‘Food for Good’ campaign, the Farm Africa charity has raised an impressive £500k from leading restaurants and chefs across the UK.
Restaurant operators are being encouraged to sign-up for an educational and feature-packed study tour of Chicago next May.
Five Guys, the popular US burger chain, has lined up a further three openings of for the start of next year, as it looks to open up to 30 new sites in the UK over the next 12 months.
Tragus Group, owner of the Café Rouge, Bella Italia, Strada and Belgo brands, is launching a new concept at Heathrow’s new Terminal 2: The Queen’s Terminal, next year.
London is again the hub of all things new in our photo gallery for November, with Angela Hartnett's second solo venture, a Prohibition era-themed bar and a cocoa-based fine-dining restaurant all featuring among the latest hospitality openings.
Roka, Rainer Becker’s contemporary Japanese robatayaki restaurant brand, is doubling its footprint in the UK with two new venues opening in London next year.
Alan Murchison Restaurants Ltd, which operated the Michelin-starred L’Ortolan restaurant in Berkshire, has been put into voluntary liquidation after running up debts of almost half a million pounds.
Leon has this month opened the first of a planned twelve sites over the next year as the restaurant chain looks to 'create fast food as it might be in heaven'.
The head chef of Chewton Glen hotel in Hampshire is going solo to pursue his lifelong dream of owning a Michelin-starred restaurant with the opening The Elderflower in nearby Lymington next year.
Ibérica Restaurants, the three-strong Spanish group led by two-Michelin-starred chef Nacho Manzano, is actively looking to expand outside of London with plans for up to 10 UK sites in the next five years.
Chef Peter Gorton is backing an innovative new Restaurant Academy in Plymouth designed to combine modern brasserie dining with a centre of excellence that will launch the careers of the next generation of young hospitality professionals.
Brunning and Price, the Chester-based pub company owned by The Restaurant Group, is opening three more sites by the end of the year, with an ‘even busier’ pipeline next year.
The Mayor of London Boris Johnson has this week launched ‘Foodsave’, a new scheme to help foodservice businesses maximise profits by reducing food waste and diverting surplus food away from landfill and towards useful purposes.
The Mince Pie Project, the annual mince pie auction and raffle featuring baked delights from some of the UK’s leading chefs, has re-launched for 2013 with Michel Roux Jr, Michael Caines and Raymond Blanc all on-board.
Venture capitalist and highly successful London restaurateur Arjun Waney has opened Peyote - a modern Mexican restaurant and bar in Mayfair – in partnership with fellow businessman Tarun Mahrotri.
Fresh from opening the successful Fish & Chip concept in Islington earlier this year, Des McDonald is opening a new BBQ restaurant and bar in Camden.
Simon Rogan has admitted that there is a lot of pressure to emulate what Gordon Ramsay created at Claridge’s, but the chef is confident that he can deliver a long-lasting modern restaurant that reflects the timelessness of the five-star London hotel.
Visionary chef and restaurateur Simon Rogan is opening a new restaurant at Claridge’s following Gordon Ramsay’s departure from the five-star hotel earlier this year.
New London restaurants including Merchants Tavern, Boulestin and Gymkhana domintate our Hospitality Openings gallery for September and October – although some innovative hotels and pubs also feature…
Land Securities is continuing its transformation of London’s Victoria with Spanish restaurant Ibérica secured for the property firm’s upcoming Zig Zag Building and two high street operators soon to open within its 62 Buckingham Gate development.
Following a renewed period of expansion and the opening of a number of new venues, restaurant, bar and hotel operator D&D London has reported a strong year of trading, with revenue and profits up across the group.
Arnaud Stevens, former executive chef of 40/30 at The Gherkin, is opening Sixtyone – a modern British restaurant in London’s West End.
Shopping centre developer Queensbury Real Estate has revealed details of the first five restaurants to sign up to its 390,000 sq.ft Friars Walk development in Newport.
Hudson’s House, an ‘unselfconsciously hip’ bar and restaurant, has officially opened within the St Giles Hotel in central London after a soft launch period.
Having recently assumed his position as executive chef of Cliveden House hotel, André Garrett will open his eponymous fine-dining restaurant at the five-star Berkshire property in just a few weeks’ time. And the chef has big ambitions for the new venue.
Will Holland, the former chef-patron of Alan Murchison’s Shropshire restaurant La Bécasse, is staying in the county for the opening of his own eponymous restaurant early next year.
Gondola Group has sold its fast-growing burger brand Byron to Hutton Collins in a surprise £100m deal.
Chuck’s Clubhouse, the New York-style pizza restaurant that was set to open in Covent Garden this month, will instead open in another, ‘better suited’ location in London next year due to complications with the building.
Pizza Hut, the Rutland Partners-backed family restaurant chain, has today announced the start of a £60m refurbishment and restructuring programme which will see over 80 of its UK sites revamped with a new, ‘interactive’ design and a more Americanised food offering.
Britain’s restaurant and pub groups saw sales growth slow last month, with collective like-for-likes up by just 0.4 per cent year-on-year.
With National Chocolate Week taking place this week (14-20 October), renowned cocoa grower and chocolatier Hotel Chocolat has revealed details of a new, cocoa-based fine-dining restaurant opening in Borough Market next month.
A panel debate at The Restaurant Show earlier this week got all the big chefs talking. France may have influenced and defined the terms of virtually all western cooking, but does it continue to impress?
Trinity Leeds, Land Securities’ £350m, city-centre shopping and leisure development, is pioneering ‘a new take on eating out’ with the launch of a new food hall, housing street food vendors, pop-up market stalls and emerging high street food brands.
High-quality restaurants in London can boost nearby residential property values by up to 20 per cent, while fast food outlets often have the reverse effect, causing a drop in property prices by 15 per cent in the immediate vicinity.
The Hand & Flowers, Tom Kerridge’s pub-restaurant in Marlow, has been voted the UK’s best restaurant at the 2013 National Restaurant Awards, snatching top spot from The Ledbury, which held the title for three years.
Bill’s Restaurants, the fast-growing Richard Caring-backed chain, is eyeing a further 20 openings next, which would include a concerted push into the North and take the group close to the 50-site mark.
As numerous restaurateurs would testify, the pop-up restaurant has fast-become the new weapon in securing a permanent site. But could we now be seeing a reversal of the trend, with established brands spinning off their own temporary concepts?
Comptoir Libanais, the canteen and delicatessen concept created by Tony Kitous, is opening its sixth, seventh and eighth restaurants later this year, including its first site outside of London.
The Michelin Guide for Great Britain and Ireland 2014 has awarded Heston Blumenthal's Dinner and Mayfair restaurant Greenhouse two Michelin stars, while 15 other establishments including including Lima, Jason Atherton's Social Eating House and Tom Seller's Story have gained a first star.
The likes of social media, online advertising and mobile loyalty apps allow businesses large and small to reach out to increasingly digital-savvy consumers. But how can these ‘digital innovations’ be used in the most effective ways to impact your restaurant’s bottom line?
With rising food inflation and value-conscious customers continuing to squeeze margins, operators will need to take steps if they want to avoid a significant impact on their bottom line.
David Moore, the man behind Michelin-starred London restaurants L’Autre Pied and Pied à Terre, is to open a pop-up restaurant on the former site of Simon Rogan’s Roganic in Marylebone.
An increase in rent reviews among licenced retail premises and a flurry of transaction activity across the restaurant sector could mean that ‘we are at long last beginning to see an upturn in the market, or at least the end of the downturn’.
The restaurant resurgence of Covent Garden will take another turn next month with the addition of Chuck’s Clubhouse – a New York-style pizza restaurant from the team behind GO Food.
Fayre & Square, the 157-strong family pub offering from Spirit Pub Company, is the latest brand to tap into the rising popularity of American food concepts with the launch of its new autumn menu.
The Sustainable Restaurant Association (SRA) has developed the first ever sustainability accreditation for food destinations, after its research found that 70 per cent of consumers would choose a sustainable restaurant given the option, and more than half would pay more for the dining experience there.
ZaZa Bazaar, the world banquet and bar concept, has secured its second site in the Gate, Newcastle, and toldM&C Report that it has a pipeline in place for further openings next year.
High-end operators are taking a leaf out of Nando’s book by adopting and tweaking counter ordering systems for new mid-market restaurant formats.
Fazenda, the Brazillian 'rodizio' restaurant concept with a single site in Leeds, is expanding into areas we’ve previously highlighted as upcoming ‘Hospitable Cities’, with a second site opening in Liverpool this autumn and more to follow in Manchester and Birmingham.
Tommi’s Burger Joint, the pop-up-to-permanent Icelandic burger restaurant which has just re-opened in Marylebone, reported 'fantastic’ sales in its first week, with director Robert Aron Magnusson claiming simplicity and quality are the key to success in an increasingly crowded market.
After three months roaming London’s streets in its eponymous truck, South African street food vendor Bunnychow has secured its first semi-permanent site at one of the saught-after shipping containers within Shoreditch’s Boxpark development.
A recent survey of BigHospitality readers revealed that 65 per cent of restaurant and pub owners saw increased bookings and sales as a result of the heatwave in July, and the latest figures from the Coffer Peach Business Tracker reflect these benefits.
The manager of an expanding burger business in Greater London says he welcomes the wave of burger joints flooding the capital in recent months, claiming there are still gaps in the market which can be exploited.
The co-owner of a restaurant and bar in Notting Hill says the recent flurry of single and dual-dish restaurants is changing the skill set of up-and-coming chefs and making it harder for more varied and traditional concepts to attract new talent.
Restaurants looking to increase revenues this summer and beyond should look no further than Generation Y, with diners under the age of 34 the most likely to eat out and spend more per head.
Steve Holmes, managing director of Gondola Holdings-owned ASK Italian, has said he has recently started to believe his transformation strategy for the business will produce the desired results.
With London’s burger boom showing no signs of abating, BigHospitality took a trip to a beef cattle farm in Scotland to find out how one of the newest burger joints to hit the capital is championing the quality and traceability of its patties to stand out from the ever-growing crowd.
The team behind barbecue and music festival Grillstock have launched their first permanent restaurant in Bristol ahead of a planned rollout of the brand.
The team behind food start-up business support programme Kitchenette are to launch a summer pop-up in Islington which will give potential entrepreneurs the chance to hear from some of the industry's success stories including MeatLiquor founder Yianni Papoutsis and Martin Morales from Ceviche.
Leo Rodley, executive chef at 76 Portland Place, has launched a campaign - Real Food - in order to encourage event catering chefs to showcase their use of quality, seasonal produce and change the negative stereotypes surrounding meeting and event food.
Southern-inspired American restaurant group The Diner has acquired a site in Old Spitalfields Market for a seventh restaurant which is set to open this August.
Sadek Ahmed and Tom Johnson, who met while working for Tragus Group at the Café Rouge in Cheltenham, have opened Tarragon - their first restaurant - in the town.
The co-owner of a new restaurant in Watford has said the domination of branded restaurant chains and fast food outlets is making it increasingly difficult for independents to stay afloat and contributing to Britain’s obesity crisis.
On the same day that we announced a former MasterChef: The Professionals finalist would be opening a 14-cover restaurant in Notting Hill, BigHospitality has heard from another London-based restaurateur who is opening a similar-sized venue in Bermondsey.
Long-awaited restaurants, including Bruno Loubet's The Grain Store and Hutong at The Shard, dominate this month's hospitality openings photo gallery which also documents concept launches, refurbs and re-brands carried out by hospitality businesses in May and June 2013.
Restaurant group Prezzo, the operator of the eponymous Italian chain and Mexican concept Chimichanga, has launched a new brand specialising in chicken, burger and ribs, with a debut site having just opened in Cobham, Surrey.
The Government is in danger of stifling and overlooking food and restaurant start-up businesses which could hold the key to economic growth, a new report has claimed.
UK restaurateurs and front-of-house staff have slammed the decision of a New York restaurant to outlaw tipping, calling the move 'ridiculous' and one that should not be adopted by venues on this side of the pond.
Increased spending in the eating-out sector will provide some welcome relief for restaurateurs this year and could help pave the way for an economic recovery, according to figures released by the CBI.
Ross Shonhan, the man behind ramen restaurant Bone Daddies, is doubling up in London with the opening of Flesh and Buns – another Japanese concept, this time specializing in ‘hirata’ steamed buns – in Covent Garden next month.
Charlie McLean’s Argentinian steakhouse concept CAU has secured its third restaurant in London’s Blackheath, with another site expected to open later this year and four to five more planned in 2014.
Thai restaurant group Giggling Squid is sticking to its bold ambitions to become the first major national Thai chain with the appointment of a property director who will oversee its expansion target of 80 sites within seven years.
The owner of Honky Tonk, the American diner concept which launched in Chelsea last year, has secured a second site in Clapham Common as part of ambitious plans to roll out up five venues a year across London.
Gourmet kosher food brand Adafina has launched Restaurant 1701 - a new fine-dining venue celebrating the world of Jewish cuisine – within the grounds of Britain’s oldest synagogue in the City of London.
Ed’s Easy Diner, Zizzi, Chimichanga and Loungers are the latest restaurant and bar operators to secure units at Quayside - the new £60 million extension to the Gloucester Quays Outlet Centre.
Deep discounts, special offers and the use of daily deal websites are showing no sign of abating in the casual dining restaurant sector, but a number of recent promotion indicate a shift in discounting behaviour.
Long-standing Bath restaurant The Hole in the Wall looks set to re-open under new ownership after being closed for over a year.
The EU has withdrawn its plans to ban restaurants from serving olive oil in refillable jugs and dipping bowls, less than a week after they emerged.
The European Union ban on the use of olive oil jugs and dipping bowls in restaurants should be taken with a pinch of salt according to the Sustainable Restaurant Association (SRA) who says restaurants will still be able serve customers olive oil at their tables, provided they mix it with another product.
Prezzo, Chimichanga, Dean’s Diner and Frankie & Benny’s are among the restaurant operators that have secured units alongside each other at a new shopping centre which opens in Fareham tomorrow (23 May).
The Markets Group, which looks to create ‘farmers markets’ housed within the same space as new restaurants in London, has just opened its first site in Crystal Palace and is opening a second in Fulham later this year.
Salt Yard group, which operates three modern tapas restaurants in central London, has secured a fourth site in Soho, BigHospitality can reveal.
A new ban on restaurants serving olive oil in refillable jugs and dipping bowls has today been lambasted by UK restaurants as an unnecessary interference by the EU which will strangle business at a time of economic crisis.
American chef Taylor Bonnyman is all set to launch The Five Fields restaurant in Chelsea next week, having assembled a team which includes former staff members of Marcus Wareing at The Berkeley, Tom Aikens Restaurant and Le Manoir aux Quat’ Saisons.
British restaurant group Bumpkin is sticking with its plans to expand to 20 venues across the UK within the next five years, having acquired a fourth restaurant in Chelsea which will open next month.
Restaurants and pubs returned to a marginal sales growth in April following the devastating effects of the snow and freezing temperatures in March.
They’re all on it. Big national chains, high-profile chefs and small emerging brands across the UK have realised the power of Twitter. But in the fast-moving world of social media, how can you use the networking site to convert followers to customers?
Three former Arbutus Group employees have teamed up to launch Picture, modern European restaurant situated opposite the BBC’s Broadcasting House on Great Portland Street.
Andrew Pern, chef-proprietor of the 90-cover Star Inn in North Yorkshire, is set to open a second venue – the Star Inn The City – in York’s Museum Gardens this autumn.
As supermarkets begin to take a bigger bite of the foodservice sector, many restaurant operators are left struggling to compete. Could an extra emphasis on lunchtime offerings and more seating options provide that crucial point of difference?
The team behind Chabrot Bistrot d'Amis restaurant in Knightsbridge has this week launched a second restaurant - Chabrot Bistrot des Halles in Smithfield - with hopes to open up to three more over the next three years.
The new operations manager of The Cinnamon Group has admitted that the business has seen little growth over the past year, but insists there is still room to expand across the UK with the lunchtime trade cited as a ‘key opportunity’.
Private equity investor Calculus Capital has invested the majority share of £1.4m into Benito’s Hat, with the fast-casual Mexican chain planning to grow from four to 10 sites by the end of next year.
Food prices have overtaken rent and business rates in the list of major overheads facing UK restaurants and are now second only to staff wages, according to a new industry-wide report by reservations company Livebookings.
Peruvian chefs Gastón Acurio and Virgilio Martínez, whose Lima-based restaurants both featured on this year’s World’s 50 Best list, have joined forces to launch a new restaurant in London later this year.
Shifts in landlord behaviour are making it harder for smaller players to get on the property ladder in the capital, writes Restaurant magazine's Joe Lutrario.
Following the annual Breakfast Briefing by foodservice consultancy Horizons yesterday morning (1 May), BigHospitality has picked out five of the big trends and forecasts for the eating-out sector to help your business plough on through the recession.
El Celler de Can Roca in Girona, Spain, has been named the best restaurant in the world by Restaurant magazine in its World’s 50 Best Restaurants 2013 list, snatching top spot from Noma.
Michelin-starred chef John Wood has been appointed as food and beverage consultant at Dormy House ahead of the Cotswolds-based hotel’s re-opening in September, following a £10m refurbishment.
In the world of dietary requirements, allergies and food intolerances, the UK hospitality industry has come on leaps and bounds. Go back just 10 years and a restaurant would stand out for including an ‘N’ on the menu next to dishes containing nuts, while coeliac disease was virtually unheard of.
Russian steakhouse group Goodman Restaurants, which operates three eponymous restaurants and the thriving Burger & Lobster chain in London, is set to launch a new ‘premium’ concept in November, having secured a unit within the One Chapel Place development in the West End.
Roadside restaurant chain Little Chef has been put up for sale, as turnaround firm RCapital – which bought the business out of administration in 2007 – claims ‘it’s time to explore the next phase for the foodservice operator’.
Rossopomodoro, the Italian restaurant chain which stakes claim to spearheading the arrival of authentic Neapolitan pizza and pasta to the UK, has revealed ambitious plans to expand to up to 30 sites in London over the next five years.
With Restaurant magazine recently reporting on the capital’s booming pizza market, BigHospitality headed down to the final of Giropizza – the largest pizza competition in Europe – to get some key pieces of advice for UK operators looking to tap in on the gourmet pizza trend.
Following a strong set of sales results in 2012 for Italian restaurant chain Prezzo, chief executive Jonathan Kaye has reported a ‘good start’ to 2013 and is keen to expand the business along with the group’s Mexican concept, Chimichanga.
The head chef and co-owner of the 16-cover Artisan restaurant in Hessle has claimed that a Michelin star could have potentially changed the fate of the fine-dining restaurant which is now set to close at the end of the month.
Two high-profile mobile pizza vendors are taking permanent premises in London, becoming the latest outfits to join the capital’s booming premium pizza market.
Foodservice businesses across the UK are being urged to take more responsibility for serving the right type of fish after a survey has found that seven per cent of cod and haddock sold in restaurants was actually another species.
International restaurant group Hakkasan has closed its fine-dining Japanese restaurant concept Chrysan just six months after opening the site on Broadgate West.
In spite of what is expected to be the coldest Easter since 1910, hotels, restaurants and pubs are gearing up for the ‘eggs-tended’ weekend with as over 2.5m Brits plan to take at least one overnight holiday trip here in the UK.
Just days after BigHospitality reported on the recent flurry of restaurant launches in Covent Garden, Heaton, Butler & Bayne – a modern British all-day dining concept from London-based restaurateur Robert Siegler - is now set to open on the corner of Floral and Garrick Street next month.
While there will inevitably be winners and losers from this year’s Budget announcement, the hospitality industry remains confident and defiant against a tough economic backdrop, with almost 50 per cent of businesses optimistic about the year ahead.
Food sales in managed pubs are outperforming the rest of the UK’s eating-out sector on the back of keen pricing, effective marketing and a broadening of their offering to appeal to a wider consumer-base.
Britain’s restaurant and pub groups enjoyed a welcome sales boost in February after poor trading in January.
Frederick Forster, the 2011 winner of the National Chef of the Year contest, has joined forces with Miele to launch a pop-up restaurant which, it is claimed, is totally 'calorie-neutral'.
A new restaurant - Carrara at St. James - has officially opened within the first theatre complex to be built in central London for 30 years.
‘Technology is driving everything’, according to a recent report based on a survey of company bosses across the eating and drinking out sector, which discovered that two-thirds of businesses will be heavily investing in digital marketing this year.
Brighton chef and restaurateur Sam Metcalfe has blamed rising food costs for the imminent closure of his renowned restaurant Sam’s of Sevendials and has revealed he is now looking for a new tenant for the property.
Michelin has today announced a major strategic partnership with online reservations company Livebookings which will see the restaurant guide create a new UK website, offering diners instant table bookings at thousands of venues across the country.
In the final part of our series of special articles on technology in hospitality, BigHospitality paid a visit to three of the most high-tech restaurants, hotels and pubs to investigate the business benefits for a special video report.
Managed pub and restaurant operator The Orchid Group has revealed it has completed the first refurbishments of its Great British Carvery pubs as it looks to refresh the estate over the next two years.
Peruvian restaurant Lima is branching out into event catering by launching a special events service from its London base next month.
The world of technology is, by its very nature, driven by innovation and change. Ordering room service through smartphones, dining with on-table touchscreens and browsing drinks lists on iPads are not visions of the future, they are happening right now.
Whitbread, which owns the Premier Inn, Beefeater and Costa Coffee chains, saw a 12.9 per cent sales growth in the 50 weeks to 14 February 2013, and the company is now launching a full investigation into its meat supply chain after falling foul of the horsemeat scandal earlier this month.
Catering giant Sodexo and restaurant and pub supplier Burger Manufacturing Company (BMC) are the latest businesses to fall foul of the horsemeat scandal after some of their products have tested positive for equine DNA.
The restaurant industry in 2025 will have to face lower profit margins and greater technological challenges, although robotics will help improve efficiency, according to a new report.
John Derkach, the chief executive of Tragus, has revealed he hopes to have completed an ambitious project to refurbish the ‘vast bulk’ of the Café Rouge estate within three years in order to make the brand more contemporary.
The Clove Club Restaurant & Bar, the business from chef Isaac McHale which has been partly funded by investors using a crowdfunding website, is set to open in Shoreditch Town Hall next month.
Leading restaurant and pub groups collectively saw a 2.4 per cent drop in like-for-likes in January, but the heavy snow across the country 'was not wholly responsible' and year-on-year sales wouldn’t have increased without it.
The restaurant sector is a busy place, full of operators large and small, formal and casual, corporate and independent, high-end and mainstream, which can make it hard to define. Here in our A-Z guide we summarise it in just 26 words, explaining some of the key terms, and exploring some of the current trends, events and issues shaking up the UK dining scene.
The UK’s largest hotel and restaurant operator, Whitbread, has been forced to remove thousands of burgers from some of its menus after a supplier embroiled in the horsemeat scandal couldn't guarantee its quality.
Despite recent reports suggesting the high street is losing its appeal for acquisitive restaurant operators, the demand for new sites across the UK is actually higher than ever, with new research showing that over 50 planning applications are submitted for new restaurants, bars and cafés every day.
Smaller, up-and-coming pub operators will have more opportunities to expand, restaurateurs will begin to divert away from the high street and more hoteliers will begin actively preparing for recovery.
Spirit Pub Company and JD Wetherspoon are the latest pub groups to report a very profitable Christmas and New Year as the latest industry sales barometer reveals that pubs outperformed restaurants over the festive period.
Restaurants should be serving smaller portion sizes and encouraging diners to take home leftovers in doggy boxes, according to the Sustainable Restaurant Assocation (SRA), which is urging all UK foodservice businesses to try and reduce the ‘shocking’ amount of food waste thrown away every year.
Hospitality businesses across the UK are being urged to focus on improving staff attitudes in 2013 after a report has found that the majority of problems eliciting a complaint were people-related, with the quality of the product accounting for just a third of grievances.
Restaurants and pubs across the UK have generally reported strong sales over the Christmas and New Year period, with the majority admitting that any festive successes were down to early planning, effective menus and more price-sensitive offerings.
Despite fears of an uneventful 2013 being a dead year for business, a number of leading hospitality and tourism bodies have given reasons for restaurant, hotel and bar operators to remain optimistic, insisting that the next 12 months could be even more successful than the last.
Foodservice businesses are being warned about the potentially fatal risks of selling rare and medium-rare burgers that haven't been prepared correctly after Westminster Council served notice against Davy’s Wine Bar for the sale of its ‘undercooked’ £13.95 burger.
Restaurants across the UK are being urged to focus on providing first-class customer service and nurturing customer relationships throughout the festive period after a survey found that December is seen by diners as the worst month to eat out in terms of service standards.
The future of the restaurant industry belongs to optimists who constantly try to innovate while focusing on good service and the development of young people within their business, according to serial investor Luke Johnson speaking at the Arena Christmas Lunch yesterday.
HKK, a banquet-inspired, tasting menu restaurant concept from Chinese fine dining experts Hakkasan Group, is set to open on Broadgate West on 5 December.
Out-of-home visits for lunch and afternoon snacks have dropped by six per cent over the past two years as breakfast and early evening meals are proving more popular, up by three and 12 per cent respectively.
The UK’s lunch market, already worth £14.9bn to the foodservice sector, looks set to occupy a growing share of overall sales in the next 12 months as consumers are looking for something quick, cheap and easy to eat.
Brasserie Bar Co, the group behind the Raymond Blanc-founded casual dining chain Brasserie Blanc, maintains the view that its rare lamb's liver dish does not pose a health risk to customers, despite having been banned from serving it at all of its restaurants.
Britain’s leading restaurant and pub groups saw collective like-for-like sales down 1.7 per cent in October compared with the same month last year, caused in part by the later school half-term holidays, according to the latest Coffer Peach Business Tracker.
Japan Centre Group, which owns the eponymous food shop on Regent Street, have opened the nearby Shoryu Ramen, specialising in authentic tonkotsu ramen noodles from the Hakata district of Fukuoka city.
The UK’s leading food and beverage companies could learn a lot from the late Apple co-founder Steve Jobs when it comes to innovation and sustainability, a roundtable discussion has concluded.
BRGR.CO, which operates two ‘back to basics’ burger joints in Beirut, is bringing the concept to the UK next month with the opening of a 50-cover restaurant in Wardour Street, Soho.
Whether it’s a 30ft-long shipping container, a rooftop Jubilee-themed ‘clambake’ or a steak and cocktail project occupying the upstairs of a pub, the pop-up restaurant is fast-becoming the new weapon in securing a permanent site.
Patty and Bun, the burger joint which has been running pop-up venues in London's Battersea and Soho, is set to open its first permanent site on James Street later this month with plans to use the concept as a springboard for future projects.
Nando’s, the fast-casual Portuguese chicken restaurant chain, made a £14.7m pre-tax profit in the year to 26 February 2012, marking a strong turnaround from a loss of £7.1m the previous year and bolstering the group’s reported plans to open up to another 100 sites in the UK.
Heathrow Airport has brought together a number of its restaurant operators, including Gordon Ramsay's Plane Food and Giraffe, to design a bespoke menu for a pop-up dining area which may become a permanent feature as the airport continues to update its F&B offer.
Clockjack Oven, a new rotisserie chicken restaurant group, has secured its first site on Denman Street in London’s Soho, with plans to create a chain of up to 15 sites.
The future UK growth of leading world cuisine restaurant brands such as Zuma, Roka and Busaba Eathai could be in real danger of stalling if the Government decides to remove skilled chefs from the migration shortage occupation list.
The recent flurry of chicken-led restaurants in London is now spreading outside of the capital with The Flat Chicken coming to roost in Stratford-upon-Avon next month.
Claire Clark, former pastry chef at three Michelin-starred restaurant The French Laundry, has expressed her wish that the success of The Great British Bake Off will change perceptions of dessert chefs and help her and others get the finance to open solo dessert ventures.
According to two surveys, hospitality operators are increasingly realising the importance of coffee to their businesses with national pub chains now selling more cups of the beverage than their coffee shop neighbours on the high street.
Communities Secretary Eric Pickles this week joined Britain’s leading Indian chefs and restaurateurs to launch a new scholarship programme for students to develop their careers in high-end Asian cuisine and restaurant management.
The successful future of the restaurant sector may lie with longer opening hours and multi-concept operations in one site, according to industry experts and operators.
The 2012 Gram Green Paper – a study into the hospitality industry’s attitudes towards sustainability – has been released, providing a comprehensive review of the sustainable attitudes and behaviours within the hotel, restaurant and pub sectors.
The annual three-day restaurant extravaganza has finished for another year and, with tonnes of chef interviews, restaurateur panels, product launches and competitions, it's easy to feel you missed something, so BigHospitality produced this must-read Top 10 of what we learnt at The Restaurant Show.
Chef Eric Chavot has returned to the UK from his two-year stint in America to launch his own restaurant – Brasserie Chavot – adjacent to the Westbury Hotel in Mayfair next year.
High street restaurants are moving away from two-for-one discount deals in favour of vouchers offering smaller reductions available for more limited periods – could this be the first sign of a break in the ‘discount bind’?
Philip Howard, head chef and co-owner of the Michelin-starred restaurant The Square, has described being named as the Chef's Chef of the Year as a 'humbling' experience and a pleasing realisation that people haven't forgotten his restaurant despite newer, high-profile eateries.
With Prezzo and Pizza Hut the latest branded national operators to up their gluten-free offerings, the rest of the industry needs to ‘get up to speed’ when it comes to catering for customers suffering with coeliac disease.
The recent flurry of new chicken-led restaurants shows no signs of abating with more set to launch in the capital in the coming months.
Arjun Waney, the man behind Le Petite Maison, The Arts Club and one half of the duo behind Zuma and Roka, is set to launch Coya – a contemporary Peruvian restaurant and private members bar - in Mayfair this November.
Chefs and restaurateurs across the country are being forced to reconsider the meat options on their menus after a global shortage of pork and bacon has been deemed ‘unavoidable’ next year by Britain’s National Pig Association.
With Red Tractor Week currently underway, a new survey from the not-for-profit organisation has revealed that over half of diners (56 per cent) now look for its symbol when eating out.
The UK’s lunch market, already worth £14.9bn to the foodservice sector, looks set to occupy a growing share of overall sales in the next 12 months as more consumers are looking to grab something quick, cheap and easy to eat on a daily basis.
With branded national restaurant chains increasingly recognising the potential of high-footfall transport hubs, Network Rail’s latest train station F&B sales results prove that the areas are now becoming eating, drinking and dining destinations in their own right.
The majority of foodservice consultants believe that hospitality businesses are only 'paying lip service to sustainability', forecasting that the issue will have the greatest impact on the sector in the near future.
Combined like-for-like sales for pub and restaurant groups inside the M25 increased by 5 per cent in August, but businesses outside of London saw a much more modest uplift of just 1 per cent compared with the same month last year.
The majority of UK adults believe that obesity has become a ‘major problem’ in Britain and that restaurant and pub chains should be doing more to promote healthy eating.
Service standards in London’s restaurants have been labelled as a ‘weak link’ by Tim Zagat, with his eponymous restaurant guide revealing that 73 per cent of all customer complaints relate to the front-of-house.
The Wolseley all-day café-restaurant in London’s Piccadilly has been named the capital's most popular restaurant for the second year running by eating-out guide Zagat.
Quality ‘food-on-the-go’ has become the key area of growth for the UK’s eating out market, with concepts consistently emerging in transport hubs, shopping centres and busy high street locations as consumers are looking to eat where they want, when they want.
The injection of one million pounds of Scottish Government money into food and drink firms has been welcomed by hospitality industry bodies and businesses as the nation gears up for a series of showcase events in 2014.
The capital's dining scene has experienced a 'rapid rebound' in the last year with a jump in the number of openings of 25 per cent, according to the latest Harden's guide which lists Dinner by Heston Blumenthal as the best meal in London.
Isaac McHale, one half of The Young Turks chef collective, is preparing to jointly launch a set-menu restaurant in Shoreditch Town Hall, financed in part by 'crowdfunding' with the aim of opening two more sites for investors to benefit from.
The week running up to the Opening Ceremony of the London 2012 Olympics was the worst performing week of July for the UK’s leading restaurant, pub and bar groups, pushing an otherwise generally flat period into negative territory.
Simon Rogan’s Michelin-starred restaurant L’Enclume has scored the perfect 10 in The Good Food Guide 2013, joining The Fat Duck as one of only two restaurants in the UK to achieve the maximum rating.
The top 100 restaurant chains saw turnover increase by 5.6 per cent last year, a big improvement on the 2.6 per cent increase of 2010. But the market isn't becoming any easier for smaller businesses as the beleaguered state of the UK economy is making it harder for to secure funding to expand.
In the final part of our special feature on securing investment for your hospitality business our focus turns to private investment: from love money courtesy of friends and family to equity houses and venture capital.
Steve Easterbrook has left Pizza Express after less than a year as chief executive, joining fast-casual noodle chain Wagamama as successor to Steve Hill.
Whether you’re a budding entrepreneur with a bold idea for a new restaurant concept or a successful hotelier with plans to expand an already popular business, there’s one thing you’ll always have in common – a bank account.
TV shows like Great British Menu have led to a resurgence in popularity among chefs for cooking banquets or developing event catering, so BigHospitality went behind the scenes at a fine-dining three-course meal for 2,000 at the Royal Albert Hall to find out how do it.
To accompany a special audio podcast investigating top tips for chefs and restaurants on developing an event catering or banquet dining arm, BigHospitality took an exclusive look at how Rhubarb cater for 2,000 at the Royal Albert Hall for this photo gallery.
A cross-Whitehall committee or 'Star Chamber' is set to meet in the next few weeks to consider hospitality industry proposals to cut red tape and regulation, Tourism Minister John Penrose has revealed.
Deep discounts, special offers and the use of daily deal websites could soon become a thing of the past for restaurants and pubs as customers are becoming more attracted to outlets which offer rewards for loyalty as opposed to money off, according to new research.
UK restaurants and pubs saw like-for-like sales edge up 1.3 per cent last month, but a combination of the unusually cold and wet weather, Euro 2012 and the Queen’s Diamond Jubilee brought contrasting prosperities for the sector.
With the popularity for local produce and diner demand for provenance information showing no sign of slowing down, Renaissance Pubs has solved the problem of developing closer links and relationships with suppliers by investing in their own farm.
The issue of customer’s booking tables and not showing up has plagued the restaurant industry for years, but now bookingrid.com, a new marketing platform for restaurants which uses a demand-led pricing model, believes it has finally found a solution.
Le Bouchon Breton restaurant in Spitalfields Market has ceased trading blaming rain and the recession on the closure just months after declaring a rebranding and cheaper menu had helped business 'explode'.
In the fourth and final part of our feature on food trends in 2012 we asked 10 leading chefs, restaurateurs and food critics including Heston Blumenthal, Simon Rogan and Richard Vines for their top tips and predictions on the hot trends to hit restaurants in the next 12 months.
Consumers from ‘Generation Y’ (18-34 year-olds) are continuing to defy the recession by going out to eat and drink 29 per cent more often than last year, a survey has found.
The ‘Rene Redzepi factor’ is set to take the UK by storm, with an increasing number of chefs and restaurants taking a more natural approach to food, using less meat products and incorporating raw ingredients into dishes.
With today’s release of revised gross domestic product (GDP) figures showing that the double-dip recession is deeper than originally feared, the British Hospitality Association (BHA) believes the hospitality industry can have something to smile about, having actually achieved growth during the final quarter of last year.
As Koh Thai Tapas prepares to open its third restaurant in the South East, a number of other new tapas-style concepts are springing up around the country, with sharing dishes and a more informal dining approach beginning to be applied to a variety of world cuisines.
Sixty-nine British hospitality businesses, ranging from hotels, pubs, restaurants, contract caterers and industry bodies, have today signed up to a new, voluntary agreement which aims to cut food waste by 5 per cent and the associated CO2 emissions by more than 230,000 tonnes.
Discount vouchers have traditionally proved an effective tactic by some operators in encouraging consumers to eat in their outlets and have risen in popularity since the recession. But the popularity of these schemes has raised concerns that some operators are now becoming reliant on them.
Restaurant and pub groups across the UK saw a welcome 2.6 per cent increase in collective like-for-like sales in May, with total sales up 6.5 per cent on the same month last year.
Alex Scrimgeour, joint managing director of Côte Brasserie, has given fellow UK restaurant operators some of his top tips on maintaining or enhancing food quality in the premium casual dining market.
Nando’s, the fast-casual Portuguese chicken restaurant chain, has topped the eating-out popularity stakes, with more people choosing to eat at one of its sites than at any other major restaurant or pub brand.
QikServe, an app that allows diners to view a restaurant menu, order food and drinks for their specific table and pay the bill using their own iPhone, iPad or Android smartphone, has been launched in the UK.
BigHospitality’s sister title Restaurant magazine launched a new industry event last week – the Digital Innovation Forum - which presented operators with the very latest developments, products and thinking in restaurant technology.
The majority of chefs do not know which breed of chicken is on their menu or the provenance of the meat despite its continued popularity over pork or beef, according to a number of industry experts, including Mark Hix and the Sustainable Restaurant Association (SRA).
Village Hotels has been relaunched as De Vere Village Urban Resorts by newly-appointed chief executive Robert Cook, who has revealed target locations for the expanding brand and created a new restaurant concept, declaring the hotel brasserie 'dead'.
Cornwall-based Sharp's Brewery has launched Connoisseurs Choice, a range of bottled beers designed to be matched with different ingredients and food.
April proved to be a washout for the eating and drinking-out market as unusually cold and wet weather hit like-for-like sales, according to this month’s Coffer Peach Business Tracker.
Alain Roux took over as chef patron of Bray's The Waterside Inn in 2002 and as the restaurant nears its fortieth birthday BigHospitality caught up with him to talk about the pressure of holding three Michelin stars and his passion for nurturing talent.
Following last month’s restaurant no-shows podcast and follow-up news article, Noma's René Redzepi has told BigHospitality that it is still a ‘mega problem’ for the industry, and that diners should ‘respect a restaurant reservation like a trip to the dentist’.
Silla Bjerrum, the co-founder of Japanese restaurant and takeaway chain Feng Sushi and one of the restaurant industry's biggest sustainability champions, has told BigHospitality attitudes towards sustainability have changed beyond recognition in the last five years.
More than half of UK diners believe that speed of payment is now a more important issue for a restaurant to address than the quality of food, with 89 per cent claiming that slow payment has ruined their evening.
Merseyside's Mere Brook House Hotel, near Thornton Hough in the Wirral, has opened a new cottage conversion with a design aided by a renewable energy specialist; doubling the capacity of the venue.
James Hitchen, the restaurateur behind Manchester's Southern Eleven restaurant, is to open a second concept, Neighbourhood, in the city's Spinningfields development less than a year after his first project.
The average price of a three-course meal in a UK restaurant has risen by 7.1 per cent to £20.90 - up from £19.52 last year, while the average price of an individual dish has risen nearly 3 per cent year-on-year, from £6.19 to £6.41.
The branded restaurant sector is to grow by more than 20 per cent in three years and fast food operators are to spearhead growth in the eating out industry, according to the Allegra Project Restaurant 2012 report from Allegra Strategies and Barclays.
Almost half of UK restaurant-goers – equating to some 15 million people - rate discount vouchers as ‘very’ or ‘extremely’ important when deciding where to dine out, with the number continuing to increase.
The UK restaurant industry is weathering the financial storm, with increased consumer spend and on-going innovation in the foodservice market providing a solid foundation for post-recession recovery over the next 18 months.
In the ten years since the World's 50 Best Restaurants Awards was launched a wide variety of gastronomic and dining styles have been represented in the top 50 so as excitement builds for the 2012 list BigHospitality asked chefs and experts what makes a restaurant world class.
A number of high-end restaurateurs and industry experts have condemned the use of online reservation systems, claiming booking websites are contributing to the growing number of people booking tables and not showing up.
As we have seen in previous parts of this feature, food and drink can be a marriage made in heaven for restaurants and pubs. But cocktails, apéritifs and spirits are not products that tend to be associated with food and they are rarely even advertised or upsold.
Byron and Union Jacks are the latest restaurants to recognise the business potential of high-footfall shopping centre locations, with the opening of two new sites at Bluewater in the coming months.
When it comes to maximising drinks sales, beer has always stood in the shadow of higher GP wine and there has been little faith that diners would ever choose grape over grain. But, with a rise in the popularity of craft beers and a continuing surge in food-led pubs offering vast ranges of speciality brews, beer a food matching is an opportunity not to be missed.
The intense competition for prime city-centre restaurant sites is spreading rapidly into shopping centres across the UK, as landlords, established food concepts and emerging brands are increasingly recognising the potential of such high-footfall locations.
Restaurants, hotels and pubs had mixed fortunes in 2011, with all three hospitality sectors suffering a decline in property prices. But there is hope on the horizon, with the potential for an increase in opportunities and transactions in 2012.
Britain’s pubs and restaurants saw a major sales boost over the Christmas and New Year period, with like-for-like sales for December up 9.9 per cent from 2010.
With a year packed full of national and restaurant-related events, BigHospitality’s sister publication Restaurant magazine has published its own series of sage predictions for 2012. The crystal ball goes into overdrive: High-quality German sausage, grimy noodle bars, mid-market tasting menus and Polpetto's Florence Knight...
A panel of restaurant industry experts headed up by renowned food critic Richard Vines have given their insights into key issues affecting the sector, shedding some light on current trends and fluctuations and what to expect in 2012.
In spite of the current economic crisis, UK consumers are going out to eat and drink and restaurants and pubs even more than before, according to the latest Taste of the Nation survey conducted by Deloitte.
The numbers of young entrepreneurs starting up businesses in the hospitality industry is on the increase, according to a recent report, which defined the sector as ‘vulnerable’ due to short-term operating challenges.
The Bangladesh Caterers Association (BCA) has announced the nominees for its ‘Chef of the Year’ award, ahead of its annual awards ceremony for the UK’s curry house industry in London next weekend.
Following the warmest September since 2006 and the equal-sixth warmest in the last 100 years, Britains leading pub and restaurant groups saw a significant boost in sales.
As sales in the UK’s foodservice sector are beginning to decline, restaurant, bar and café operators are keeping customers eating out by introducing new brands, changing their menus and broadening their food and drink offering.
Diners are eating out more often each week and having better experience, despite the price of an average meal in London rising by 6.3 per cent in the past year.
Most restaurant chain operators are confident that northern UK cities still offer growth potential, despite trading conditions remaining tough in the region.
Pizza Express is undergoing the biggest brand makeover in the company’s 46-year history in homage to its ‘pizzaiolos’ and their striped shirts.
Notting Hill restaurant The Ledbury has been named as serving the best food in London, according to restaurant guide Harden’s, after topping the publication’s over £85 category.
Jason Atherton’s Pollen Street Social has been named the best new UK restaurant by the Good Food Guide 2012 (GFG), entering its list of the UK’s Top 50 Restaurants at number eight.
A fresh round of investment is expected in the hospitality industry over the next 12 months, in particular in small-to-medium fast casual restaurant chains, with private equity companies and investors acknowledging the sector’s growth potential.
Small businesses in the hospitality sector should be particularly vigilant of their business strategies over the years ahead, as corporate financial analysts warn that the worst is still to come.
Restaurant vouchers and discounts are losing their influence on diners’ decisions on where to eat, a survey has found.
A growth in cocktails, premium drinking venues and the rise of the Weekend Millionaire has fuelled growth of the spirits market, which is largely driven by premium brands.
The UK is the largest single source of over 55 year-old holidaymakers, a population group that makes up more than a quarter of all holiday travel in Europe.
The UK eating out market is expected to grow by 2.8 per cent in 2011 to £42bn, with the low-mid value sector and lunchtimes showing the greatest signs of growth.
Senior executives in the hospitality sector worldwide are more optimistic than their peers in other industries about the prospects of the economy, with many of them gearing up for growth in their business, according to a new survey by Ernst & Young.
Consumers are happy to pay more for a steak in a restaurant or hotel than in a pub, with almost half prepared to fork out up to £17.
The economical food offering in pubs is helping the sector attract consumers while traditional full-service restaurants continue to struggle, according to new market research.
Red Hot World Buffet (RHWB), the north-based buffet restaurant operator, has revealed plans to grow its estate up to 80 venues as it launches Europe’s largest buffet in Manchester.
Restaurants, pubs and cafes now account for a third of independent high street shops in the UK, a study of 75,000 businesses has found.
The British restaurant industry can often be short-sighted; concentrating too much on what’s happening in their local neighbourhood rather than focusing on the bigger picture.
With the hospitality industry becoming increasingly competitive, operators should be drawing inspiration from those that are performing ahead of the market in order to run their business more effectively.
Domestic and foreign tourists spent a total of £114bn in the UK in 2008, with more money forked out on food than on hotels, according to a new set of experimental data from the Office for National Statistics (ONS).
The UK’s latest inflation hike is likely to cause further damage to the hospitality sector, both in terms of sales and staffing, say sector trade groups.
The Royal Wedding, Easter Holidays and record sunshine all contributed to higher sales in pubs and restaurants this year, but market analysts warn that they also created new challenges for the hospitality sector, which did not trade as well as it could have.
The cost of eating out in the UK is rising faster than inflation, with an average three-course meal eaten out of home now costing almost £19.
The UK’s major pub and restaurant groups have recorded a slight increase in sales last month, demonstrating that consumers are still eating out despite spending less at the supermarket.
Jason Atherton, Nathan Outlaw and Tommi Miers are amongst the chefs most likely to become the next big celebrity chefs, predicts the retail sector’s leading publication, The Grocer.
TV show Michel Roux’s Service may have inspired a growth in student and graduate interest in hospitality jobs of almost 200 per cent, signalling a shift in the perception of the industry as a worthwhile career route.
Fresh sandwich chain Subway claims it has now overtaken McDonald’s as the largest restaurant chain in the world, with a 1,000-venue lead.
Scottish restaurants Restaurant Martin Wishart and Piccolo Mondo have led a list of the UK’s Top 100 restaurants, based on the ratings of Toptable users.
Leading casual dining and pub brands plan to invest more in marketing, branding and customer feedback in an effort to gain market share in 2011, reveals a survey of top CEOs in the sector.
The restaurant sector is showing some signs of recovery, although full service restaurants continue to suffer in favour of fast food options, finds a new study.
Restaurants across England and Wales are using false ‘local’ claims on some of their products, a Local Government Regulation investigation has revealed.
Consumer service firms, such as restaurants and hotels, continued to struggle in the three months to February, as the gap in sentiment between firms that rely on consumer spending and those that benefit from business investment widened during the period.
A new survey has found that the social networking site Facebook has a powerful influence over people’s holiday plans, with over half of users saying that photos on the site inspire them to travel.
Restaurants are the most popular destination for British adult drinkers when they go out, according to new research by the Wilson Drinks Report (WDR).
The UK’s leading pub and restaurant operators witnessed a 10.7 per cent like for like sales rise in January compared to last year, when snow hampered trade for much of the country.
Diners are more confident about eating out this Valentine’s Day than last year, as restaurant bookings for 14 February have soared by 25 per cent.
A quarter of hospitality operators are missing out on potential revenue by failing to encourage their staff to upsell wines, research has found.
Almost two-thirds of consumers plan to cut back on eating out this year, according to new research.
Restaurants should add a “healthy eating” section to menus before fully calorie counting every dish, an expert has advised.
Pret A Manger and McDonald’s are the UK’s most admired food and beverage brands by people in the industry, according to a new survey released today.
Vouchers and discounts have meant big business for restaurants over the last year, but with consumers increasingly looking for value in more than just their wallets, and with warnings that vouchers could permanently damage brands, restaurants will need to pay attention to other dining trends in order to fulfil their customers’ desires.
A worrying number of restaurants are not embracing technology and the internet to promote their businesses, research from online reservations and marketing service Livebookings has found.
BigHospitality brings you an exclusive insight into which ingredients will be top of the agenda for some of the UK’s top chefs this year.
Restaurant, hotel and pub property prices have stabilised over the past year, although the restaurants sector was the only one of the three to show any significant increase in average prices, according to Christie + Co.
In the second week of BigHospitality’s food trend feature, some of the country’s top chefs tell us which popular flavours and food pairings they think will be big in 2011.
Pub and restaurant operators have seen sales plummet in December compared to last year, after the heavy snow encouraged consumers to stay indoors at home.
British diners have become more aware than ever of their expanding waistline and shrinking pockets, shifting their taste for out-of-home dining towards lighter, healthier meals that give value for money.
Will this be the year Chinese food regains its place in the nation’s hearts? Or will Indian and Mexican cuisine continue to dominate the market?
Hospitality operators this past year have been pitted against ash clouds, torrential snow and a consumer reliance on discount vouchers, and while many may welcome 2011 with open arms and optimism, the next 12 months are set to present their own challenges.
With 2010 almost over its time to look ahead to what the future brings. We’ve spoken to some of the industry’s key players to find out what they believe 2011 has in store for them and the industry, and look forward to the major openings hitting the UK.
Britain is on target to attract 300,000 more visitors next year as confidence amongst overseas travellers returns.
As 2010 draws to a close, we take a look back at how the restaurant sector has evolved in the past 12 months.
Wine sales are growing more strongly in pubs and restaurants than they are in the off-trade, according to the latest quarterly report from the Wine & Spirit Trade Association.
As we look to the dining trends that are likely to pick up in the new year, a recent survey of UK diners suggests that people are especially interested in discovering new flavours that are linked to the way food is prepared.
Eating out in restaurants when visiting Britain has been flagged up as the top priority of most holiday-makers to the country, according to a new study published by VisitBritain.
Hospitality businesses are expected to suffer over the next few weeks, as a second wave of freezing weather hits the UK in the run-up to Christmas.
Small and medium-sized businesses in the hospitality sector are struggling to make ends meet, with many having no cash flow flexibility to cope in case of emergency, finds a new study.
Pub and restaurant operators will likely face a tough trading environment as we head towards Christmas, as analysts say the latest sector sales figures reveal a challenging time ahead.
Restaurants brands may be forced to permanently lower prices as consumers become accustomed to discount voucher spending, a food service analyst has warned.
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