Features

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.

Steak restaurants are set to become popular in 2011

Food trends 2011: Popular cuisines

By Becky Paskin

British diners have become more aware than ever of their expanding waistline and shrinking pockets, shifting their taste for out-of-home dining towards lighter, healthier meals that give value for money.

What does 2011 hold in store for your business?

Review of the Year 2010: The future

By Becky Paskin

With 2010 almost over its time to look ahead to what the future brings. We’ve spoken to some of the industry’s key players to find out what they believe 2011 has in store for them and the industry, and look forward to the major openings hitting the UK.

The Savoy finally opened in October after a three-year refurbishment

Review of the Year 2010: Hotels

By Becky Paskin

As 2010 draws to a close, we take a look back at how the hotel sector has evolved in the past 12 months.

The World Cup gave a welcome boost for pubs this summer

Review of the Year 2010: Pubs

By Becky Paskin

As 2010 draws to a close, we take a look back at how the pub sector has evolved in the past 12 months.

Whitbread, who operate budget hotel chain Premier Inn, saw revPAR grow 8 per cent after training staff sales techniques

Alternative staff training: Make everyone a salesman

By Lorraine Heller

Personnel who are well trained in their discipline are key to the success of any hospitality venue. But if they also understand how to sell, the immediate results of successful business could start to shine through in your bottom line.

Young chefs at Jamie Oliver's Fifteen restaurant group learn about oysters on a trip to Jersey

Alternative staff training: Get staff excited

By Becky Paskin

Teaching your staff new skills in a static, boring environment will only succeed in ensuring information goes in one ear and straight out the other. Try some of these ideas to get your staff buzzing when it comes to teaching them new tricks.

NLP won't help you become the next Derren Brown, but may improve your management style

Alternative staff training: Neuro-Linguistic Programming

By Becky Paskin

Neuro-Linguistic Programming (NLP) won’t equip you with the skills to become the next Derren Brown, but it may help provide your management team with the tools they need to motivate and communicate with their staff more effectively.

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