Inflation as measured by the Foodservice Price Index is 'returning towards more normal levels', according to new figures from Prestige Purchasing and CGA.
Comptoir Group says it remains ‘optimistic and cautious about 2024’ following the publication of its latest financial results, amid ongoing price rises and ‘challenged and erratic’ footfall.
Mexican-inspired, quick-service restaurant Zambrero will opened a site at Birmingham’s Bullring & Grand Central as the Australian-born brand continues to expand across the UK.
Amid the ongoing bombardment of his country, Franco-Palestinian chef Fadi Kattan is out to celebrate the breadth of his nation’s cuisine with his debut cookbook Bethlehem.
This week's top news stories include Adam Handling's plans for a new Cornish pub, David Campbell being appointed chairman at Rare Restaurants, and The Real Greek's move into retail.
Abajo, the 10-seat chef's table housed below Michelin-starred Mayfair restaurant HUMO, is to overhaul its culinary concept with a new menu drawing inspiration from executive chef Miller Prada’s Colombian heritage.
A new festival dedicated to food stuffed between bread kicks off in north London today (17 May), proof if ever we needed it that the nation has become even more sandwich obsessed than usual.
Friends and wine importers Joe Haynes and Ben Butterworth have teamed up with ex-Lasdun chef Tom Hurst to launch a wine bar and restaurant in Farringdon.
Former Holborn Dining Room chef and self-styled pie master Calum Franklin is on a mission to bring the best of British cuisine to Paris with his new restaurant.
The general manager of Shoreditch restaurant Counter 71 on Oastbrook Pinot Blanc, matching roast lamb with Schioppetino and why the concept of the Old World should be retired.
Liberation Group is to launch an accommodation brand later this month with the aim of becoming the leading operator of premium rooms in the south of England.
Government proposals to allow vacant commercial properties to be brought into use via auction will ‘create opportunities for hospitality businesses to move into high streets’, a trade body has said.
The group head chef of The Potted Lobster and Whittling House in Northumbria on his trouble with TripAdvisor, and why sausage rolls are the perfect accompaniment to sloe gin.
Brighton and Hove-based chef Isaac Bartlett-Copeland will launch a hot dog-focused pub franchise food business within the South Coast city’s East Street Tap next month.
Britain’s hospitality leaders remain cautious amid tentative signs of improved consumer spending and relief on some costs, CGA by NIQ’s latest Business Confidence Survey reveals.
Hospitality businesses Dishoom, Dorchester Collection, Valor, and MOTO Hospitality have been singled out in the Sunday Times’ Best Places to Work 2024 list.
