The British Beer & Pub Association (BBPA), British Institute of Innkeeping (BII) and Perceptions Group have joined forces to help fight the shortage of pub chefs and improve chef skills for those working in the pub and bar sector.
As mobile payment gears up to take the world by storm, BigHospitality asks what advantages it has for the hospitality sector, and how operators can introduce it into their business.
McDonald’s has been rated the highest in a benchmarking of global restaurant brands for implementing farm animal welfare practices in its policies, while M&B, Burger King, SSP and Whitbread are among the worst.
Upselling is the life blood of your business. It maximises average spend per head, increases your turnover, but most importantly, enhances the guest experience. Here, Steven Pike, managing director of HospitalityGEM, gives his top 10 tips for successful...
Average RevPAR (revenue per available rooms) was in double-digit growth in the fourth quarter of 2014, but room rates are beginning to plateau – the latest Hotel Bulletin report has found.
The founders of coffee concept Shot Espresso and ice cream and pizza joint Ice&Slice are opening a new all-day restaurant in Parsons Green this Spring.
A surge in sales of higher quality wines in premium restaurants, wine bars, hotels and gastropubs is bucking the overall decline in on-trade wine sales, a report from Liberty Wines has found.
Debbie Taylor, managing director for Manchester and the North West at Macdonald Hotels & Resorts, talks about the general optimism for regional hotels and why investing in them and their people can help with continual growth.
Ottolenghi co-founder Noam Bar says Sesame, his new food-to-go concept opening this spring will finally bring street food from the Mediterranean to the masses.
Two thirds of people say they are planning to eat out on Valentine's Day, but only 28 per cent will spend more than £50 on the occasion according to a survey by daily deals website Groupon.
The market is awash with casual-dining brands, large and small, old and new. Here’s Restaurant magazine's pick of the five you really need to keep an eye on in 2015.
PizzaBuzz, the pizzeria concept developed by Meredith Group is set to launch in May this year serving customised pizzas, salads and drinks available to eat-in and take-away from the Alphabeta building in east London.
The Red Carnation Hotel Collection has become the first UK company to add its hotel inventory to TripAdvisor's instant booking platform, allowing travellers to book rooms at its properties as well as view and review them.
Paul Adams, owner of The Vincent Hotel in Southport, says he will consider opening more all-day dining restaurants under the Vincent name if his new site in Liverpool is a success.
Hotel chain Accor was the biggest winner at Springboard's Awards for Excellence last night, after picking up three awards for its work to attract and retain staff.
Daniele Quattromini, manager at private members' club Club Lounge 39 in Canary Wharf, has won the Gold Service Scholarship 2015 following a nationwide search to find hospitality's top service professionals.
Wine and spirits sales are becoming increasingly important to the on-trade and now account for almost half of the value of all drinks sales in new openings, exclusive figures have revealed.
Brewer and pub operator Fuller's has successfully delivered its vision of a food-led future and its premium positioning and careful expansion policy is paying dividends.
Nick Taplin, director of Sanguine Hospitality, has brought the management of Hotel Indigo – The Cube in Birmingham and Doubletree by Hilton, Cadbury House in North Somerset, in-house to give him greater control over their running.
Duck & Waffle executive chef Dan Doherty has launched an initiative to give up-and-coming young chefs a platform to showcase their skills and allow restaurants to host the culinary stars of the future.
Dub Jam, the Caribbean bar and restaurant concept, has launched a fundraising round via crowdfunding platform Crowdcube to expand to another eight London venues over the next three years.
After a six-year break from the restaurant industry, the UK’s most Gallic celebrity chef is back with plans to open a large brasserie at the new DoubleTree by Hilton Hotel in Liverpool.
Former Me Love Sushi operations director Julian Bartlett has launched a pop-up venture within contemporary Japanese restaurant K10 that will aim to 'satisfy London's growing hunger for Japanese izakaya style eating and drinking'.
The Food Standards Agency (FSA) has teamed up with former Made in Chelsea star Hugo Taylor to encourage consumers to check food hygiene ratings before booking a restaurant this Valentine’s Day.
