Features

Delivery and collection services that you rely on will need to change during the Olympics

Planning for the 2012 Olympics: Transport and deliveries

By Lorraine Heller

Hospitality businesses will be amongst the most affected by the transport and logistics changes during the Olympics next year. This article includes a simple break-down of what you should be thinking about to ensure business continuity, together with...

Businesses may not be able to use the 2012 logo during the Games, but iconic images like this are allowed

Planning for the 2012 Olympics: Marketing

By Becky Paskin

Once you’ve made yourself aware of what’s happening during the 2012 London Olympic Games (by reading our first feature in this series) you need to decide how you’re going to use the event to boost your business’s profile.

Plan your involvement in London 2012 by finding out what's happening near you and when

Planning for the 2012 Olympics: The details

By Emma Eversham

The London 2012 Olympics are just over a year away with almost a million* people expected to be attending them and their related events both in the capital and across selected areas of the country.

Fluid Movement's latest London bar VOC has taken inspiration from abroad

Learning from abroad: Pubs and bars

By Emma Eversham

As pubs and bars struggle to cope with alcohol tax rises and red tape, operators who want to do more than simply survive need to come up with new ideas to boost their business. In the third part of this month's feature we take a look at some of the...

Versace is amongst the designer brands linking their names to hotels

Learning from abroad: Hotels

By Lorraine Heller

Many major hotel trends reach our shores after first taking a hold in international markets. In the second part of this month’s feature, BigHospitality takes a look at the latest concepts that have been emerging in hotels abroad.

Food trucks have soared in popularity in the US

Learning from abroad: Restaurants

By Becky Paskin

The British restaurant industry can often be short-sighted; concentrating too much on what’s happening in their local neighbourhood rather than focusing on the bigger picture.

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.

Spotlight

Follow us

Webinars

Hospitality Guides

View more

Featured Suppliers

All suppliers