American private equity group Lone Star has created a new 89-site UK hotel group under the brand Amaris Hospitality, which it estimates will be valued at £2bn over the next few years.
In the second video in our In Operation with... series we visit the Covent Garden branch of La Tasca to find out more about the workings of the Spanish restaurant group.
Jason Lark, managing director of data marketing company Celerity gives three quick and easy tips on achieving a Single Customer View (SCV) which can help in better understanding of your customers and their habits.
The family behind Michelin-starred Indian restaurants Gymkhana and Trishna are launching a third site inspired by the roadside shacks of southern India and Sri Lanka in October.
Restaurant brands should make better use of data obtained through loyalty schemes such as cards and apps to create deals targeted to customer preferences.
Fine-dining chefs and restaurateurs are making continued moves to make their offerings more relaxed and informal as the world of gastronomy shifts towards 'a new era of casual dining'.
The Expedia Group has joined Booking.com in amending its rate parity agreements to allow European hotels to offer lower prices through other online booking sites.
Lucy Townsend runs Michelin Pub of the Year 2014 The Greyhound on the Test in Stockbridge, Hampshire alongside her outside catering company Wilds, launched earlier this year.
Following the National Restaurant Awards 2015, online restaurant booking provider OpenTable has revealed its Top 50 Fit for Foodies restaurants in the UK.
Bella Italia, the Casual Dining Group restaurant brand, is to open 40 new sites by 2017, with openings lined up in Orpington, Chichester, Burton and Hemel Hempstead among others.
The hospitality industry must wake up to the potential dangers posed by Britain voting to leave the European Union, according to Travelodge CEO Peter Gowers.
Chef-restaurateur brothers Chris and Jeff Galvin have set up a pub company which Chris said has been prompted by soaring property prices for restaurants and the need to create opportunities for his staff.