Restaurateurs are more likely to stop their businesses failing during the credit crunch if they ‘go back to basics’ and concentrate on developing its unique selling point, experts have claimed
Grosvenor House Hotel’s housekeeping executive Ankur Ahuja tells Becky Paskin how his grounding in Indian hospitality led him to achieve industry recognition in the UK, in our latest BigTalent interview
Mat Follas, a 42-year old New Zealand IT engineer from Dorset, has been crowned the Masterchef winner for 2009 after beating fellow finalists Andy Oliver and Chris Gates to the title
Martin Lewis, the man behind money-saving advice website Moneysavingexpert.com says restaurant discount vouchers will continue to drive trade throughout the recession and after it has ended
An increase in discounted offers and an extended new year holiday helped boost sales in the eating-out market in January, according to the findings of a new report
Michael Von Hruschka, the owner operator of Londons famous Birdcage restaurant buys a former school building in Oxford with plans to turn it into a restaurant
The North East entrepreneur who turned Seaham Hall into a luxury hotel has put his Newcastle restaurant Fishermans Lodge on the market to concentrate on other business
Matthew Butcher takes on the role of head chef at von Essens Ston Easton Park as the hotel group unveils plans for major investment into its properties in Somerset and Gloucestershire
Catering company Rhubarb has opened its first restaurant and its at Heathrows T3. BigHospitality went along to see how it is performing in an environment dominated by established high street operators
The owner of Sweet Mandarin restaurant in Manchester says demand for tables has gone through the roof since she started using social networking and micro-blogging service Twitter
To produce quality chips in volume, youll need a reliable fryer, but how do you choose one to suit your establishment? Find the answers in BigHospitalitys Fryer Guide
Front of house staff will today make another request to the government to change the loophole surrounding tips and service charges as a public consultation on the subject comes to a close
A campaign to stop the government’s plans to increase beer tax in this year’s Budget in order to give the pub industry a break gains the backing of 113 MPs
National Chip Week starts on Monday so be sure to log on to BigHospitality throughout the week to find out how to maximise sales by featuring them on the menu
Eric Chavot and Vivek Singh are to cook for a charity fundraiser, of which all proceeds will go to helping the families of the victims of the Mumbai terrorist attacks
Critics say they encourage elitist cooking and inflated egos. The compilers say they help consumer choice and put bums on seats. So are the restaurant guidebooks the industrys saviours or sinners?
Missed out on being listed in this year’s Michelin guide? Fancy bagging yourself an AA rosette? Read on for details of four of the best known, restaurant, hotel and pub guides and how you can maximize your business’s chances of appearing in them.
High street restaurants are serving meals containing twice the recommended daily allowance of salt, despite health warnings from the Food Standards Agency
Henry Dimbleby and John Vincent set up fast food chain Leon after spotting a gap in the market. And they’ve got some pretty ambitious plans, including going worldwide.
