Mark Sargeant, co-owner of Folkestone restaurants Rocksalt and The Smokehouse and the newly-opened Duke William pub, talks about his new role as chef director of The Strand Dining Rooms and why you won't see his name above the door of any of his...
Women working in the hospitality and catering sector were on average paid 18 per cent less than their male co-workers in 2014, according to research from reed.co.uk
Travel start-up Triptease says the launch of its new Price Check widget is helping hotels battle the power of OTAs because it can boost the number of direct bookings they receive.
Hospitality businesses are being encouraged to enter The VQ Employer of the Year Award 2015, which recognises the promotion of the value of vocational qualifications in the workplace.
Like-for-like sales rose 5.1 per cent over the Easter weekend at pub and restaurant groups, helping to overcome a flat March according to the latest Coffer Peach Business Tracker figures.
Eleven new foodservice outlets including Yauatcha and Jose' Pizarro Tapas Bar & Restaurant have opened today (15 April) as part of the £20m Broadgate Circle development in The City.
Mark Sargeant is planning for his first pub - The Duke William - to be an accessible and welcoming environment where customers will be able to order 'simple pub food done well' alongside local ales, drinks and bar snacks.
A new fast-casual grilled skewers restaurant is hoping to break up what its owner calls the ‘monotonous’ salads and sandwich-centric London lunch market.
Chef Russell Brown has said he will focus on running his consultancy Creative about Cuisine following the sale of his Michelin-starred restaurant Sienna at the end of this month.
Bar, restaurant and microbrewery business Zerodegrees has set plans into place for expansion this year with locations along the M4 corridor its focus for new sites.
Consumer spending in restaurants rose 17 per cent year-on-year in first quarter of 2015, though average transaction values fell, according to the latest Barclaycard consumer spending report.
As one of the three founders of Taiwanese street food stall Bao, Shing Tat Chung has just turned restaurateur proper with the opening of a first permanent site on Soho's Lexington Street last week (8 April).
Polpo Ltd, the London based restaurant group led by Russell Norman and Richard Beatty, has secured a site in Chelsea for the sixth London Polpo to open on 18 May as the co-founders look to a future sale.
Nespresso have partnered with Michelin chef Phil Howard to encourage chefs to take a fresh look at the role of coffee in the dining experience, as part of a new ‘Science of Coffee’ programme.
Internal competitions are a crucial tool to motivate staff within all levels of a business and can also be used to drive menu development and promote sales of certain items.
Nando’s has joined Carluccio's and Pret a Manger in partnering with the Good Food Talks app to make their menus more accessible to visually impaired and dyslexic customers.
Staff shortages in the hotel and catering sector worsened in March 2015 with chefs singled out as remaining in demand, according to a monthly job report by The Recruitment and Employment Confederation (REC) and KPMG published today (9 April).
Graham Long joined The Chancery in London last year as executive chef. After a two-year stint working in Hong Kong, where much of the produce is imported, Long became passionate about only using seasonal produce.
A Michelin starred restaurant is offering guests who book through a pre-paid ticketing service up to 20 per cent off in an attempt to reduce no-shows and make Michelin level dining more accessible.
Tante Marie Culinary Academy has launched the UK's first business focused culinary qualification to tackle the shortage of skilled chefs in the industry.
Diners are shunning independent restaurants in favour of better perceived value and quality of food at larger casual dining chains, according to new research by NPD Group.
New restaurant start-up venture The Kitchens will launch at Spinningfields in Manchester next month, giving six new food and drink entrepreneurs the chance to test their concepts out on the public.
Burger & Lobster has installed guest management technology at its Cardiff restaurant to allow it to better manage its reservations and give customers more accurate wait times.
The hospitality industry has been named as one of the most sociable industries to work in with almost half (49 per cent) of those surveyed saying they see colleagues socially at least once a month.
The dessert course may be the last one on your menu but that’s no reason to forget about it. Ensure you hit the sweet spot with your customers by checking out our top tips to making your dessert menu on-trend.
The Seafood Pub Company is on track to grow to 20 sites in the coming years. Founder Joycelyn Neve talks about how she is making waves with her fish-led group.
