Features

Investing in training staff at all levels can have multiple benefits for your business

Training for consistency: why it’s so important

By Emma Eversham

With one of the highest labour turnover rates in the UK (23 per cent), employers in the hospitality industry could be forgiven for thinking ‘why bother’ when it comes to investing in their staff.

How to grow your business: In the last instalment of our feature we investigate private investment opportunities

Funding hospitality: Private investment

By Peter Ruddick

In the final part of our special feature on securing investment for your hospitality business our focus turns to private investment: from love money courtesy of friends and family to equity houses and venture capital.

The number of lenders specialising in offering loans to hospitality businesses has increased over the last year

Hospitality funding: Specialist lenders

By Emma Eversham

With restaurateurs, hoteliers and publicans finding it harder than ever to get funding from the high street banks to grow their businesses, many have been forced to look elsewhere for finance. 

Banks are now much more reluctant to deploy capital in the hospitality industry

Funding hospitality: The banks

By Luke Nicholls

Whether you’re a budding entrepreneur with a bold idea for a new restaurant concept or a successful hotelier with plans to expand an already popular business, there’s one thing you’ll always have in common – a bank account.

Food Trends 2012: Some of Britain's top chefs and restaurateurs gave us their predictions on the top 10 hottest food trends likely to hit restaurants in the next twelve months

Food Trends 2012: Top 10 restaurant predictions

By Emma Eversham, Luke Nicholls and Peter Ruddick

In the fourth and final part of our feature on food trends in 2012 we asked 10 leading chefs, restaurateurs and food critics including Heston Blumenthal, Simon Rogan and Richard Vines for their top tips and predictions on the hot trends to hit restaurants...

42°Raw’s Lasagna  is prepared at under 42° to keep all of the dish's nutrients intact

Food trends 2012: Natural & subtle

By Luke Nicholls

The ‘Rene Redzepi factor’ is set to take the UK by storm, with an increasing number of chefs and restaurants taking a more natural approach to food, using less meat products and incorporating raw ingredients into dishes. 

Chefs cook skewers at Kimchee

Food trends 2012: Asian ascension

By Joe Lutrario

Asian food may already be a huge part of the UK restaurant scene, but the world’s largest continent has a lot more to offer. Restaurant magazine's Joe Lutrario looks at the rise in Asian food in the UK and at how some of the less familiar cuisines...

Koh Thai Tapas offers smaller portions of popular Thai dishes ranging from £4.95 to £6.95

Bite-size Britain: Tapas-style restaurants sweep the nation

By Luke Nicholls

As Koh Thai Tapas prepares to open its third restaurant in the South East, a number of other new tapas-style concepts are springing up around the country, with sharing dishes and a more informal dining approach beginning to be applied to a variety of...

Brighton's hospitality businesses are easily accessible for leisure-seeking day-trippers and weekenders

Hospitable cities: Spotlight on Brighton

By Emma Eversham

In the fifth and final part our hospitable cities feature we head to Brighton on the south coast to explore the hospitality market in this cosmopolitan seaside city.

Memaid Quay in Cardiff Bay has been behind the growth of the hospitality sector in the Welsh capital which now boasts 547 bars and restaurants

Hospitable cities: Spotlight on Cardiff

By Peter Ruddick

In the fourth part of our UK hospitable cities feature, BigHospitality is turning attention to the only capital city on our list. Cardiff is a major European capital but does the Welsh city have a capital hospitality offering and what is driving growth...

The Cube development raised Birmingham's global profile and signified a new era in the city’s evolution

Hospitable cities: Spotlight on Birmingham

By Luke Nicholls

The third part of our hospitable cities feature sees BigHospitality head 80 miles south of Manchester to the thriving city of Birmingham. We take a look at all the facts and figures and explore some of the hospitality businesses which have helped the...

Manchester has a thriving hospitality sector and is fast becoming the first choice for operators looking to take the first 'next step' after London. Photo: Percy Dean

Hospitable cities: Spotlight on Manchester

By Peter Ruddick

In the second part of our hospitable cities feature, BigHospitality is moving south of the border from Glasgow to focus on another thriving city for hospitality businesses outside of London - Manchester. What makes its restaurants, hotels and pubs and...

Al-fresco dining in Glasgow's Merchant City. Photo: Scotland with Style

Hospitable cities: Spotlight on Glasgow

By Emma Eversham

In the first part of our hospitable cities feature, our spotlight on thriving cities outside London, we take a look at Glasgow to examine its hospitality offering.

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