Features

How restaurants are reducing no shows

How restaurants are reducing no shows

By Emma Eversham

Diners not turning up for bookings has a big impact on a restaurant’s revenue, but as BigHospitality has found, the number of no shows can be cut considerably if reservations are simply handled in the right way. 

Protecting the produce: How Greenpeace and Norway saved Arctic cod

Protecting the produce: How Greenpeace and Norway saved Arctic cod

By Hannah Thompson

There is often conflicting information on the sustainability of fish and seafood, particularly Arctic cod, which can lead to confusion among chefs and consumers. But now, new work by Greenpeace and the Norwegian fishing industry is set to make things...

How to win at loyalty in a changing world

How to win at loyalty in a changing world

By Emma Eversham

When international hotel companies Marriott and Starwood announced they were looking to merge their two businesses, the biggest concern from their guests wasn’t whether some of their favourite hotel brands would disappear, but what would happen to the...

Three innovative ways to use tea

Three innovative ways to use tea

By Emma Eversham

Tea. It’s a small word that stands for a lot. However, when it comes to using the leaf to its full potential many hospitality operators are still falling short.

Three ways to shake up your soft drinks

Three ways to shake up your soft drinks

By Emma Eversham

Alcohol sales are continuing to decline, particularly within the Millennial generation, meaning more people will be looking for non-alcoholic options when going out. 

English lamb: How to make more of it on your menu

English lamb: How to make more of it on your menu

By Emma Eversham

Recent consumer research carried out by Agriculture and Horticulture Development Board (AHDB) Beef & Lamb found that diners love the taste of lamb, yet increasingly they are finding the meat difficult to locate on menus when eating out.

How to crowdfund for a restaurant successfully

How to crowdfund for a restaurant successfully

By Emma Eversham

Crowdfunding - the practice of funding a project or venture by raising many small amounts of money from a large number of people – is arguably no longer the ‘alternative’ finance method for hospitality businesses.

Why you should put gluten-free dishes on your menu

Why you should put gluten-free dishes on your menu

By Michelle Perrett

BigHospitality looks at what restaurants, pubs and hotels can do to ensure they cater for the increasing gluten-free trend and asks whether it makes good business sense to do so. 

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