All news articles for May 2010

Hospitality skills crisis deepening

Hospitality skills crisis deepening

By Chris Druce

The hospitality skills crisis is deepening, with more than a quarter of businesses within the sector claiming they employ staff lacking the skills needed for their jobs

Pearls of Wisdom: Silvano Giraldin

Pearls of Wisdom: Silvano Giraldin

By Joe Lutrario

The celebrated maître d’ at Le Gavroche for 37 years now consults for Just Great Wine, the supplier of wines from small vineyards

FIFA World Cup: What you’re doing

FIFA World Cup: What you’re doing

By Becky Paskin

Any pub, restaurant or hotel screening the World Cup games is sure to see a boost in trade over the summer, but how can you ensure you have the edge over the competition?

The FIFA World Cup 2010: Licensing

The FIFA World Cup 2010: Licensing

By Chris Druce

Graeme Cushion at licensing solicitors Poppleston Allen gives his advice on enjoying a profitable and successful World Cup that remains within the law.

FIFA Word Cup 2010: Technology

FIFA Word Cup 2010: Technology

By Chris Druce

The FIFA World Cup 2010 will command a global TV audience of millions, and although many will watch it at home, restaurants and pubs can create a carnival atmosphere with the right equipment in place to show the games.

Surviving the recession

Surviving the recession

By Becky Paskin

In the third Roundtable event in partnership with Restaurant magazine and Nestle, chefs and restaurateurs discuss what they have learned from the recession in the last 12 months, and how they plan to survive over the next year

FIFA World Cup 2010: Boost venue appeal by utilising space

FIFA World Cup 2010: Boost venue appeal by utilising space

By Becky Paskin

It may be all too tempting to turn your business into a World Cup party zone, but the true winners from the competition will be those who can successfully separate their original business concept from the football.

FIFA World Cup 2010: The World Cup opportunity

FIFA World Cup 2010: The World Cup opportunity

By Chris Druce

The FIFA World Cup 2010 kicks off on 11 June in South Africa with 32 teams battling for football’s greatest accolade. BigHospitality takes a look at the opportunties it presents.

After Hours with... Anna Horsman

After Hours with... Anna Horsman

By Chris Druce

Anna Horsman talks about joining Geronimo Inns as head of events, and her misson to develop the pub group’s private rooms business, especially during the World Cup

Budget hotel sector has become bloated

Budget hotel sector has become bloated

By Chris Druce

UK budget hotels have become bloated with unnecessary amenities presenting an opportunity for a new breed of ‘economy’ accommodation, according to the man behind Premiere Classe

ACA reveal Annual Awards of Excellence 2010 winners

ACA reveal Annual Awards of Excellence 2010 winners

By Becky Paskin

Hospitality staff from The Ritz, Le Manoir aux Quat’Saisons and Gleneagles hotel have dominated the Academy of Culinary Arts’ Annual Awards of Excellence 2010 list of winners

Ping Pong to accelerate restaurant expansion

Ping Pong to accelerate restaurant expansion

By Martyn Leek

Ping Pong, the London-based dim sum restaurant chain, has unveiled plans to accelerate expansion in the UK and abroad, while launching a new takeaway concept

Restaurants and pubs face tough year ahead

Restaurants and pubs face tough year ahead

By Chris Druce

Restaurants and pubs have been urged to ‘stay on top of their game’ after new data revealed just how tight trading within the UK eating out market remains

Pearls of Wisdom: Michael Wignall

Pearls of Wisdom: Michael Wignall

By Becky Paskin

Michael Wignall is the executive chef of the Michelin-starred Latymer at Pennyhill Park, Exclusive Hotels’ Surrey country house property. He has previously held Michelin stars for Waldo’s at Cliveden House and the Devonshire Arms.

Les Ambassadeurs launches non-members restaurant

Les Ambassadeurs launches non-members restaurant

By Becky Paskin

Private members club Les Ambassadeurs in Mayfair has announced the launch of The Milroy, a fine dining restaurant that will welcome public diners for lunch for the first time in the club’s history

Coalition government good news for hospitality

Coalition government good news for hospitality

By Becky Paskin

The new coalition government formed by the Conservatives and Liberal Democrats yesterday should have a positive effect on the hospitality industry, experts have said

Hygiene: What to do if things go wrong

Hygiene: What to do if things go wrong

By Chris Druce

Running a hospitality business and keeping on top of hygiene day-to-day can be a challenge, but there are things you can do when the occasional slip-up occurs to rescue your reputation and prevent bad word of mouth.

After hours with... Paul Skinner

After hours with... Paul Skinner

By Emma Eversham

Paul Skinner, director of food and beverage at The Langham hotel in London, talks about his achievements, helping to win the hotel its recent Tea Guild award and why he loves working in the hotel sector

Hygiene: Inspirational cleaning ideas

Hygiene: Inspirational cleaning ideas

By Emma Eversham

Cleaning, while essential, may not be the most exciting aspect of a job in the hospitality industry, but maybe you'll feel inspired with some of these different ideas for keeping things clean.

Food hygiene, the law

Food hygiene, the law

By Rod Hunt

If you work in the hospitality industry, you will be in no doubt that it is one of the most heavily regulated business sectors. But do you know what the consequences are for your business and its employees if there is a breach of food safety rules?

World's 50 Best lunch at Bar Boulud

World's 50 Best lunch at Bar Boulud

By Becky Paskin

As the S.Pellegrino World's 50 Best awards drew to a close for another year, BigHospitality caught up with Daniel Boulud at his first London restaurant at Mandarin Oriental Hotel, where he cooked for the top 50 chefs in the world

SRA and top chefs at Real Food Festival Trade Day

SRA and top chefs at Real Food Festival Trade Day

By Emma Eversham

The Sustainable Restaurant Association will be giving restaurateurs tips on how to make their business more environmentally friendly at the Real Food Festival Trade Day next week

Business profile: Jonathan Kaye of Prezzo

Business profile: Jonathan Kaye of Prezzo

By Paul Wootton

Belonging to one of the UK's great restaurant dynasties has set the bar high for Prezzo chief executive Jonathan Kaye. He's learned to move with the times - including giving his first media interview

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