Burger King has launched its mobile app in the UK just days after it emerged the fast food chain will offer mobile payment in US restaurants as early as next year.
The Hotel Collection chief executive Fredrik Korallus has stepped down from his function and left the recently-restructured company in the hands of chairman Grant Hearn, effective immediately.
Domino’s Pizza has topped the fast food and restaurant category in this year’s Youth 100 List: which highlights the UK’s top brands according to 18-24 year olds.
Chefs Angela Hartnett, Nathan Outlaw, Simon Rogan and Gizzi Erskine will join forces with artist Tracy Emin in support of Action Against Hunger’s annual fine wine auction and dinner next weekend.
Hospitality bodies have welcomed Deputy Prime Minister Nick Clegg’s announcement that the government will give £10m through the Regional Growth Fund to boost tourism in the North of England.
The Gold Service Scholarship 2015 has selected 29 regional front-of-house finalists who will compete to win a year’s worth of mentoring in the industry.
The Food Standards Agency (FSA) is using the festive period to boost public awareness about food hygiene ratings after research revealed that four in ten UK diners never check the ratings of restaurants they eat in.
A ruling by the Employment Appeal Tribunal to include overtime in holiday pay has left experts unsure of the effect it will have on the hospitality industry.
The majority of consumers that sign up to loyalty schemes are drawn to cost savings, as opposed to location or mobile accessibility of offers, according to data marketing firm GI Insight.
Chef Robin Gill has told BigHospitality's sister magazine M&C Report that an open pastry kitchen will be the focal point of his new venture, The Manor.
Skye Gyngell is back with unmistakably feminine restaurant Spring at London’s iconic Somerset House, writes Joe Lutrario in the November issue of Restaurant magazine, out today(5 November).
Hospitality jobs are some of the lowest paid in the UK, with the majority of bar staff, waiting staff and kitchen assistants currently earning less than the Living Wage, according to new research from KPMG.
The English Beef and Lamb Executive (EBLEX) is urging foodservice operators to surf on the slow-cooking trend and maximise meat value in its latest Focus on Foodservice report.
In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.
The 2015 Roux Scholarship competition is now open, giving chefs to win the opportunity to work at a three Michelin-starred restaurant anywhere in the world.
High-profile chef Gordon Ramsay is lining up a sale of a 50 per cent stake in his restaurant business, which could value it at up to £80m, according to the Sunday Times.
