Features

Beer: a respectable drink with a rich history

Summer drinks trends: Beer

By Lorraine Heller

Local and premium beers will continue to be a priority for consumers this summer, but in order to make the most of sales and appeal to a range of consumer groups, publicans must promote beer as a respectable drink with a diverse history.

Which wines should you populate your list with this summer?

Summer drinks trends: Wine

By Becky Paskin

While there are no real new trends emerging this summer in the wine category, there are several areas of growth that restaurant and pub operators need to be aware of.

This summer will see a revival of classic cocktails

Summer drinks trends: Spirits

By Lorraine Heller

In the second part of our feature on summer drinks trends, BigHospitality takes a look at which spirits will be in the spotlight this summer season, and why.

Cider: one of the main on-trade summer drinks

Summer drinks trends: Cider

By Becky Paskin

Usually kicking off on the first public holiday in May, the cider season began early this year with the celebration of Prince William and Kate Middleton’s royal wedding in April.

Jankel (left) and Tanaka rented an Airstream van for their Street Kitchen pop-up

How to run a pop-up restaurant: Street Kitchen

By Becky Paskin

Last October Mark Jankel and Jun Tanaka took to the streets of London in an Airstream van to serve fresh, British food inspired by Jankel’s project The Food Initiative over the course of two weeks. Street Kitchen was run as part of the London Restaurant...

Jason Atherton raised £20k for StreetSmart with his pop-up restaurant

How to run a pop-up restaurant: Jason Atherton

By Becky Paskin

In 2010, former Maze executive chef Jason Atherton decided to run a pop-up in a disused Caffé Uno in Mayfair, to raise funds for homelessness charity Street Smart. The venue, which ran for just two days, was entirely funded by donations, and raised over...

Popping up at a festival like Glastonbury could be a muddy, yet powerful marketing experience

How to run a pop-up restaurant: Goodfellows at Glastonbury

By Becky Paskin

Adam Fellows, chef/proprietor of Goodfellows restaurant in Wells, Somerset, launched Glastonbury’s first ever fine dining pop-up restaurant in 2007. He explains how his experience hasn’t put him off running a business in a muddy field just yet.

Bistrotheque ran a succesful pop-up restaurant on Westfield Stratford's roof

How to run a pop-up restaurant

By Becky Paskin

Running a pop-up restaurant or bar can be an overwhelming and challenging experience, but do it properly and you’ll find the benefits make up for the labour. In this feature series, we uncover how to run a pop-up restaurant successfully.

Michel Roux with his trainees in Michel Roux's Service

Service standards: How to raise the profile of front-of-house

By Lorraine Heller

Michel Roux’s Service TV programme has put front-of-house on the map, but how can the hospitality sector sustain this momentum? BigHospitality takes a look at steps that can be taken to help raise the profile of a career in service.

The indifference of one employee is the biggest reason that businesses lose customers

ASK THE EXPERTS

How to best measure customer service

Jules Murray, of sales and customer service consultants Spider on the Wall tells BigHospitality how restaurants, pubs and hotels can measure customer service in the most cost-effective and beneficial way.

Staphan Chomka with Fred Sirieix. Photo: James Bolton

Service standards: A day at Galvin at Windows

By Stefan Chomka

Restaurant magazine’s Stefan Chomka joins the front-of-house team at Galvin at Windows for a glimpse into the service secrets of the Michelin-starred restaurant.

Diners are more likely to talk about a bad experience than a good one

Service standards: Why is British service so poor?

By Becky Paskin

Britain may be the second most popular country in the world, according to the recent BBC World Service Country Rating Poll, but when it comes to delivering a warm, hospitable welcome, we rank just 14th.

Breakfast: Is your hotel getting it right?

Breakfast: Is your hotel getting it right?

By Lorraine Heller

Breakfast in hotels is often one of the most under-rated and overlooked meals, but if it’s done right it becomes a key driver for business and extra revenue. BigHospitality takes a look at how you can make the most of breakfast in your hotel.

Prescott & Conran's The Albion does a raoring breakfast trade from people working in the area

Breakfast: Is it right for your restaurant?

By Becky Paskin

Some restaurant operators have been serving breakfast successfully for years, while others are only just beginning to understand the potential revenue stream afforded by the early morning mealtime.

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