Features

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.

Breakfast at Wetherspoon

Breakfast: Expanding your offering in pubs

By Lorraine Heller

With some of the biggest high street pub brands moving into the breakfast market, BigHospitality takes a look at why early morning trade makes sense – for some pubs.

Hotels aren't the only hospitality business that can benefit from breakfast

Breakfast: Can you afford to miss out?

By Becky Paskin

Hotels have benefited from the breakfast opportunity for years, but with the economic downturn biting at the heels of many hospitality businesses, restaurant and pub operators are now waking up to the potential revenue provided by early morning service...

Fast, fresh food concepts like Chilango will do big business this year

Food Trends 2011: Dining Trends

By Becky Paskin

Vouchers and discounts have meant big business for restaurants over the last year, but with consumers increasingly looking for value in more than just their wallets, and with warnings that vouchers could permanently damage brands, restaurants will need...

Sustainble fish is top of the agenda for many chefs this year

Food trends 2011: Top ingredients

By Lorraine Heller

BigHospitality brings you an exclusive insight into which ingredients will be top of the agenda for some of the UK’s top chefs this year.

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