All news articles for January 2009

Subway to open 600 new stores by 2010

Subway to open 600 new stores by 2010

By Emma Eversham

The take-away market continues to boom as the sandwich chain announces plans to open more stores and create 7,000 new jobs

Restaurants urged to highlight pork origin on menus

Restaurants urged to highlight pork origin on menus

By Emma Eversham

The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork

Matt Gillan's BigTalent

Matt Gillan's BigTalent

By Becky Paskin

Matt Gillan, the head chef of South Lodge Hotel’s restaurant-in-a-kitchen The Pass, speaks with Becky Paskin about the road that lead him to head up one of the most eccentric restaurants of the year

Mulbourn buys another Folio Hotel

Mulbourn buys another Folio Hotel

By Emma Eversham

The company formed by senior managers at the former Folio Hotels group adds Makeney Hall in Derbyshire to its portfolio

Train staff and survive the recession

Train staff and survive the recession

By Becky Paskin

Businesses are warned if they don’t invest in training instead of making redundancies, they are more likely to fall victim to the recession

Chez Bruce named top drinking out venue

Chez Bruce named top drinking out venue

By Becky Paskin

The restaurant founded by Bruce Poole and Nigel Platts-Martin has been voted the Overall Establishment of the Year at the Drinking Out Excellence Awards

Salon Culinaire at Hospitality 2009 results

Salon Culinaire at Hospitality 2009 results

By Becky Paskin

Find the results of all the competitions at Salon Culinaire at Hospitality 2009 here, including the Live Kitchen, Salon Display, and La Parade des Chefs

Menu labelling scheme inappropriate, says BHA

Menu labelling scheme inappropriate, says BHA

By Becky Paskin

The British Hospitality Association has said there would be ‘huge cost’ and ‘little benefit’ in the FSA’s plan to label calorie content on menus

Beat the crunch: final tips

Beat the crunch: final tips

By Emma Eversham

The final installment of tips from Restaurant magazines Thrifty 50 list to help businesses save money and survive the economic downturn

Rising Star: Scott Carlton

Rising Star: Scott Carlton

By Emma Eversham

Scott Carlton, one of the industrys Rising Stars shares his thoughts, inspirations and aspirations as he prepares for a career in hospitality

Making ends meat: Interview with Anthony Demetre

Making ends meat: Interview with Anthony Demetre

By Joe Lutrario

Anthony Demetre’s two Michelin-starred restaurants have set menus that make even Pizza Express look expensive. And it’s not just down to using cheap cuts either. So how does he do it?

Flash sells off contents as restaurant closes

Flash sells off contents as restaurant closes

By Emma Eversham

The team behind temporary London restaurant Flash appeals to budding restaurateurs to buy the contents of its restaurant as it shuts for good after 11 weeks trading in an art gallery

Beat the crunch: energy saving tips

Beat the crunch: energy saving tips

By Restaurant

The next installment of money-saving tips from Restaurant magazines Thrifty 50 looks at how restaurants can save money and save energy

Master pastry chef Gaston Lenttre dies

Master pastry chef Gaston Lenttre dies

By Becky Paskin

Gaston Lenttre, the French master pastry chef whose catering business made him a household name, has died following a long illness

Tom Kitchin’s Haggis, Neeps and Tatties

Tom Kitchin’s Haggis, Neeps and Tatties

By Becky Paskin

Tom Kitchin, head chef at The Kitchin in Edinburgh has given us his modern recipe for Haggis, neeps and ttaties especially for Burns night

Beat the crunch: business tips

Beat the crunch: business tips

By Emma Eversham

Six more credit crunch-busting tips from Restaurant magazines Thrifty 50 - a list of money saving tips from industry experts

Business profile: Robin Rowland of YO! Sushi

Business profile: Robin Rowland of YO! Sushi

By Paul Wootton

An extraordinarily loyal customer base coupled with increased investment in staff will help YO! Sushi ride out the current economic storm, says its chief executive Robin Rowland.

FishWorks suspends trading of shares

FishWorks suspends trading of shares

By Becky Paskin

FishWorks has announced it will suspend the trading of its shares on AIM while it considers its financial position and strategic options

Going the extra mile: restaurateurs turned producers

Going the extra mile: restaurateurs turned producers

By Emma Eversham

An increasing number of individuals in the hospitality industry are growing, rearing and producing the ingredients they use in the dishes served in their establishments. Emma Eversham finds out the benefits to business from producing their own

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