For the fifth part of our special feature on design, BigHospitality speaks to Mark Dempsie, group property manager for Redefine|BDL Hotels, to find out more about the recent £4.5m eco-refurbishment of the Holiday Inn Southwark Express.
In the second part of our special feature on design, BigHospitality looks at how clever use of space and furniture can ensure a restaurant or bar delivers the right balance of aesthetics and efficiency.
In the fourth part of our special feature on design, we look at the changing trends in tableware and glassware, and offer some hints and tips for choosing the right products.
Despite a slowdown in the use of discounting by branded restaurants, experts believe this type of marketing activity is here to stay, albeit in a more personalised form.
Wine and spirits sales now make up 41.45 per cent of the value of all drinks sold in pubs, bars and restaurants, according to the latest Wine and Spirit Trade Association (WSTA) report.
The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about being on TV, the importance of customer satisfaction, and his belief in simple, seasonal food.
As part of their £20 million venue refresh programme, Novus Leisure has closed and renovated its Late Night London venue Abacus in the City of London, which will reopen as Forge bar and restaurant in July.
