Gone are the days of handwritten bills and manual cash registers. With business owners being as busy as they are and customers expecting new levels of efficiency, creating the modern restaurant experience means working with a state of the art EPOS. How...
London chain Rosa’s Thai is expected to open its first regional site early next year after signing heads of terms on a premises in Liverpool’s Albert Dock area.
Martha Ortiz makes her international debut at the Intercontinental London Park Lane with this high concept, flamboyant and reassuringly expensive restaurant.
The chef-patron of The Sportsman will release his first cookbook later this month. Called simply ‘The Sportsman’, the book contains 50 recipes and charts the north Kent pub’s transformation from run-down boozer to world-renowned establishment.
Award-winning gastropub Freemasons at Wiswell in Lancashire’s Ribble Valley is set to become a restaurant with rooms after being granted planning permission to add accommodation at the premises.
Hotels are missing out on valuable food and beverage sales by not offering customers an incentive at the time of booking, research by CGA and Zonal Retail Data Systems reveals.
Michelin-starred French chef Eric Chavot is making his second London comeback, as head chef at Bob Bob Cite, the Leadenhall based sister restaurant of Bob Bob Ricard, which opens in January 2018
The Icelandic chef opened Michelin-starred Texture in London’s Marylebone a decade ago this month and was ahead of the New Nordic food scene in the capital. And there’s still plenty of life in it in yet.
The former Fera at Claridge’s chef has teamed up with Ollie Downey, another Fera alumnus, to launch a month-long residency of his foraging-focused pop-up at Brewery Below in Canonbury.
The Galvin at Windows GM, star of Channel 4's First Dates, industry champion and prolific fundraiser has a new book, Secret Service, out next month. With so many plates spinning, how does the country’s most recognisable front-of-house man manage...
Exotic food used to mean a Chinese or Indian takeaway, but no more. Restaurant, pub and even grab-and-go customers have never been more adventurous. For proof, one only needs to look at the UK’s fastest growing cuisine styles.
East London curry house Tayyabs was forced to shut down for 48 hours last week for allegedly employing illegal workers it claims were not properly vetted by an external recruitment company. Here Esther Smith, partner at UK law firm TLT, explains how restaurants...
The British Hospitality Association (BHA) has warned that Government plans to cut the number of low-skilled EU migrants working in the UK could prove ‘catastrophic’ for the hospitality industry.
"Everybody loves bread.” So says Alastair Gordon, UK operations director at Ole & Steen Danish Bakery, which landed on these shores with its first London site at the end of 2016.
Lunya, the Liverpool-based, family-owned Catalunyan bar and deli is moving to a new, larger location within the Liverpool ONE retail complex this October.
