London-based steakhouse and barbecue restaurant group Temper will launch the first site under its new ‘sustainable’ smash burger concept next week in White City.
Former PizzaExpress CEO and current boss at YO! owner Snowfox Group Richard Hodgson will take the keynote spot at The Grocer’s Omnichannel Conference this May.
Food content business Sessions has raised a further £3m from existing investors Guinness Ventures as it seeks to expand on its technology offering while launching a new franchising arm, starting with its SoBe Burger and Ivan Ramen brands.
Rob Shenton and Charlie Bunn, the respective owners of Brighton restaurant Riddle and Finn’s and Hickstead Estate, are launching are music-driven restaurant on the south coast.
Flight Club Darts and Electric Shuffle operator Red Engine has secured a new £60m facility from Santander, HSBC and Barclays to support its global expansion plans.
Wonderland Restaurants has closed its Batman-themed London restaurant Park Row but says it intends to relocate its immersive dining experience The Monarch Theatre.
This week's top news stories include Ping Pong scrapping service charge in favour of a discretionary 15% ‘brand charge’, and sustainable restaurant brand Native taking on the former Pensons site.
Pizza Pilgrims co-founder Thom Elliot chats about the group’s journey to B Corp status, and how he hopes to use it to build a better business for the future.
The latest round of rail strikes, which are set to begin today (5 April), are set to cost the hospitality sector a further £387m in lost sales, according to UKHospitality.
Siblings Kirk and Keeley Haworth will launch the long-awaited first bricks and mortar site for their plant-based restaurant concept Plates in London’s Shoreditch this summer.
Siblings Euan MacDonald and Mel Culross have launched a restaurant and bar offering a broadly South East Asian-inspired menu close to Brighton seafront within the site that was most recently home to Really Happy Chicken.
London-based dim sum chain Ping Pong has scrapped service charge and is replacing it with a discretionary 15% ‘brand charge’ to fund wage rises for all of its restaurant teams.
The chef behind Balkan bakery Mystic Burek in London's Sydenham, who's publishing her debut cookbook, Doma, this week, reveals her signature dish and chats about her first industry job.
Hospitality food price inflation remains more than double the rate seen in the retail sector despite steady easing over the last year, the latest CGA Prestige Foodservice Price Index reveals.
Hospitality entrepreneur Andrew Fishwick is to lead a new acquisition and investment vehicle that bills itself as ‘the antithesis of private equity’ and is focused on growing multi-site dining brands.