The rapid expansion of UK restaurant chains, combined with a rise in standards has created a widening skills gap. Restaurant magazine asks, 'how can the hospitality industry tackle the recruitment challenge'.
Hubbard Ice Systems has created the Super-Supercube ice cube machine to create extra large ice cubes for 'chic bars, restaurants and hotels looking to stand out from the crowd'.
Polenta, a naturally gluten-free grain most commonly associated with the peasant cuisine of northern Italy, is the basis for a new, health-focussed restaurant opening in Soho next week.
The UK’s serviced apartment sector has experienced a ‘surge of development activity’ since the Olympic Games according to new research which suggests that the sector is set to grow further and could provide a greater level of profitability for investors...
Average room prices for hotels in most major cities have dropped in the third quarter of 2013, reflecting the year-on-year changes in demand following last year’s Olympic boost.
The Hospitality Guild’s new hub and training venue aims to help the sector address its skills gap and nurture the talent of the future. BigHospitality headed to the official launch to take a closer look.
Cocktail innovator Funkin has launched a homogenised 100 per cent natural Pina Colada mixer to help bars create one of the UK's favourite cocktails quickly and easily.
TV chef Simon Rimmer has teamed up with the founders of Inventive Leisure to launch a new pub-restaurant business ahead of the opening of his new restaurant at the Doubletree by Hilton hotel in Liverpool.
Food inflation is predicted to rise by 3.8 per cent next year according to Prestige Purchasing with prices for beef, cheddar and wine in particular set to remain high.
The View from The Shard, a visit to Edinburgh Castle and a night out in Newcastle are among the top ‘dream activities’ cited by visitors to the UK in a new report released today by VisitBritain.
Breakfast 'continues to be a bright spot' for restaurants and pubs and could give the operators who add it to their offering quickly a real opportunity to boost trade suggests a report by The NPD Group.
Whitbread has announced plans to build the second of its new compact hotel brand Hub by Premier Inn alongside a Premier Inn as part of a £150m development to transform the Caltongate area of Edinburgh.
McCain has added two new products to its premium Signatures range - the Gastro Thick Cut Chip and Skin-on Fry - to help meet the growing demand for different types of chips from the casual dining sector.
The Association of Serviced Apartment Providers (ASAP) is to launch a quality assurance programme for serviced apartment companies in the UK to help provide a benchmark for the growing sector.
Anne Blackburn, director of Sidona Group, which works with hospitality businesses to help them improve customer experiences, suggests five ways to attract guests from generation Y to your hotel or restaurant.
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.
Inventive Leisure has become the latest brand to tap into growing consumer trend of ‘casualisation’ as the national premium bar operator has unveiled a new menu for its Revolution business and a new executive chef.
Renowned cocoa grower and chocolatier Hotel Chocolat is venturing into the North West for the launch of a cocoa café and chocolate shop in the Liverpool One shopping centre.
Cluck, the new fast-casual dining concept from Simon Beattie, the former head of food and beverage strategy at Travelodge, plans to open up to five sites over the next three years after securing its first site in Sheffield.
Premium British carpet manufacturer Axminster Carpets has updated its ‘Ready to Weave’ range to reflect the latest trends in design in the hospitality industry.
The chef-owner of Noma in Copenhagen – three times voted the S.Pellegrino World’s Best Restaurant – discusses losing and rediscovering his creative spark, aided by writing a newly published journal.
As independent businesses across the UK countdown to Small Business Saturday on 7 December, successful hospitality entrepreneur Sarah Willingham has given her top tips for smaller operators to stay profitable during the festive period and beyond.
Hospitality businesses have reason to cheer after today's Autumn Statement, with industry bodies unanimously welcoming a package of measures on business rates and the removal of employers’ national insurance contributions for young people.
Hilton Worldwide has announced plans to open a 206-bedroom hotel under its flagship brand Hilton Hotels & Resorts alongside the First Direct Arena in Leeds.
The high street is still the preferred place for consumers to eat out and visit coffee shops, new research has shown, despite the growth in restaurant activity in out-of-town locations.
"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.
Restaurant and café brands have scored highly in a list of the top 50 high street brands for customer satisfaction with Wagamama taking the number one spot overall.
The Beannchor Group, which opened live music venue The Dirty Onion and chicken restaurant Yard Bird in Belfast last week, said the business was already proving a success, with director Conall Wolsey stating it had been 'the most financially successful...
Key opportunities that could ‘change the face of tourism’ in England over the next decade have been highlighted in a new report released today by national tourist board VisitEngland.
A new way of delivering hot and cold beverages is being introduced for foodservice and hospitality operators this autumn, offering an all-natural-flavoured alternative to fruit teas and cordials in a no-waste format.
Hawksmoor founders Will Beckett and Huw Gott's unconventional approach has resulted in one of the industry's big success stories - but things weren't always so rosy.
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...
Chef Albert Roux and his son Michel have partnered with Cheltenham Racecourse where they will run a restaurant during the four-day Cheltenham Festival.
Wine spend in restaurants – long seen as a barometer for the premium hospitality sector and key indicator of wider consumer confidence – has stepped up a level in recent months across the UK.
The Hospitality Guild has announced the seven winners of this year's Apprenticeship Awards as well as the latest inductees to its Young Hall of Fame following an event earlier today at the Tower of London.
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.
The Secretary of State for Culture, Media and Sport Maria Miller has today revealed details of a new initiative to make Britain ‘the most welcoming destination in Europe’ for Chinese visitors.
Oakman Inns & Restaurants, the Peter Borg-Neal-led group, has successfully raised £5.5m of funding through the pub-focused Enterprise Investment Scheme.
Transport hubs such as railway stations, airports and underground stations are providing new opportunities for pub company Fuller’s, according to chief executive Simon Emeny, who also believes the smoking ban ‘was one of the best things to happen to pubs’.
The Topland Group’s acquisition of the parent company of Menzies Hotels from administration for close to £85m is part of the investment firm’s strategy to build a £1bn hotel business, with the creation of at least one new brand over the next year.
