Features

Kenza Restaurant & Late Night Lounge in London’s Devonshire Square is offering seven Christmas menus and a range of unusual entertainment

Planning for Christmas 2012: Something a bit different...

By Luke Nicholls

What do Elvis Presley, The Mad Hatter and a nautical sailor all have in common? Aside from all being popular choices at a fancy dress party, all three have formed the inspirations for some of the quirkier themes and events that hospitality businesses...

With the Jubilee and the Olympics becoming distant memories, hospitality operator's thoughts are now turning to Christmas and the benefits of planning for a festive, seasonal boost in trade

Planning for Christmas 2012: Why preparation is key to success

By Peter Ruddick

The end of the Jubilee and Olympic summer can mean just one thing – Christmas is coming! As festive thinking caps are donned to work out how to unwrap seasonal profits, what should hospitality operators be doing to plan for the change from gold medals...

Ann Robertson and Matthew Ingram, the first two apprentices to complete the BII's Licensed Hospitality Apprenticeship Level 2 training scheme

Training for consistency: pubs

By Emma Eversham

As is the case with restaurants and hotels, the pub sector is made up of a range of varying sizes of business, from the individually-owned freehold pub employing a handful of staff members, to the multi-site operator with thousands of recruits. 

Learning from other operators and sharing best practice can help hotels improve staff training

Training for consistency: hotels

By Peter Ruddick

With a hotel’s reputation increasingly made or broken in a single tweet or TripAdvisor review, increased guest expectations and the need to provide as good an F&B offer as any restaurant or bar, staff training is arguably more crucial in hotels than...

Staff training is the bedrock of good service

Training for consistency: restaurants

By Luke Nicholls

As those involved in training within hospitality have underlined in our previous article, developing staff can make a difference to consistency within a business, but if you don’t already have a training scheme in place it can be hard to know where to...

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.

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