Daniel Clifford, chef-patron of the two Michelin-starred Midsummer House, speaks exclusively to Big Hospitality about returning to Great British Menu and opening his own pub, the Flitch of Bacon, in Essex.
The challenge of successfully recruiting and retaining staff in the hospitality industry is not one that has just suddenly appeared in the last few months.
Greene King has announced that it has recruited its 1,000th apprentice of 2015, putting the firm ahead of its target of employing 2,000 apprentices by March 2016.
Red’s True Barbecue, the fastgrowing smokehouse concept, is to make its debut in Liverpool this November after securing a site in the city’s Hanover Street, BigHospitality's sister publication M&C Allegra Foodservice has learnt.
Hilton Worldwide is planning to 'mark an exciting new generation of Hilton hotels' with the opening of Hilton Bankside, its first Hilton hotel to open in London since 2006.
The hospitality industry needs to come together urgently and find ways to tackle the chef shortage or face its rapid demise, two Michelin-starred chef Daniel Clifford has warned.
The Plough in Harborne, Birmingham, has announced plans to invest £750k into the business to help it build a second floor with two private rooms and extend the ground floor by 40-covers.
A study by HospitalityGEM has shown that 87 per cent of diners would not return to a pub or restaurant if they have experienced slow service from staff.
Restaurants, pubs and hotels all saw a rise in sales in July, but it was a month of two halves due to the changing weather, according to analysis by Barclaycard.
Chinese hotel group HK CTS Metropark Hotels has acquired Kew Green Hotels with plans to grow the company in the UK and Europe as well as give the UK business access to the 'rapidly growing Chinese tourist market'.
Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.
Restaurant groups including Pizza Express and the Casual Dining Group (CDG) are facing criticism for deducting a percentage of staff tips paid on credit card.
Antidote, the Carnaby Street restaurant and wine bar overseen by Hedone chef patron Mikael Jonsson, is the latest venue to be hit by recruitment challenges caused by a shortage of skilled chefs in London.
The number of candidates applying for jobs in the hospitality industry has fallen despite a rise in job vacancies, according to a report by recruiting website CV-Library.
Hotel prices in Edinburgh have risen above London, Geneva and Venice to be the most expensive in Europe this month, according to hotel search site Trivago.
Sticky Walnut has gone from an unknown Chester bistro to a northern sensation in a couple of years with a string of accolades under its belt. On the eve of the opening of a second site, Burnt Truffle, owner Gary Usher talks to Restaurant magazine's...
The Glendola Leisure Group and Carlton Hotel Collection are to submit plans to convert a former chapel into a 22-room four-star boutique hotel on Edinburgh’s Rose Street.
A marketer by trade, Andrew Laurillard thinks he’s on to a winner with his Giggling Squid restaurant format, which, in common with a number of his competitors in the branded Thai space, he co-runs with a Thai spouse. He’s probably right.
Giving incentives to staff and customers for gathering and giving feedback and making it a quick and easy process for all involved are the best ways to capture worthwhile data from customers, according to pub, restaurant and hotel operators.
Britannia Hotels is continuing to expand after a difficult few years for the group, and has acquired The Cavendish Hotel in Eastbourne for around £5.5m.
A new wave of chefs are moving into the pub sector as restaurant sites – particularly those in central London – become both prohibitively expensive and difficult to get hold of, writes Joe Lutrario in the August issue of Restaurant magazine.
In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.
A report has found that 80 per cent of people say that word-of-mouth has the biggest influence on where they decide to eat, four times more than social media.
Independent hotel operator Bulldog Hotel Group has rebranded as The Coaching Inn Group as part of its aim to become the number one operator of regional inns in the country.
