Features

Sommeliers tell us why Sicily, Australia and New York State are producing wines that are getting their taste buds excited

Focus on wine: The most exciting wine regions of 2013

By Emma Eversham

While including popular wines such as a Pinot Grigio from Italy or a Merlot from France on your wine list is a sensible idea, there are times when you might just want to head out of your viticultural comfort zone and add something a little different.

There are moves across the industry to make menus more appealing to the health-conscious diner, but could more be done?

Dietary requirements: Catering for the health-conscious diner

By Emma Eversham

Should restaurants be making more of an effort to make menus healthier and more nutritious? In the fourth and final part of our Dietary Requirements feature we look at what the industry is already doing and what it could do to help reduce the nation’s...

The FreeFrom Food Awards celebrate excellence in allergy and intolerance-friendly food and drink from manufacturers and foodservice businesses across the country

FreeFrom Food Awards raise awareness of dietary requirements

By Luke Nicholls

In the same month as our Dietary Requirements special feature, the 2013 FreeFrom Food Awards were held in London last week, celebrating excellence in allergy and intolerance-friendly food and drink from manufacturers and foodservice businesses across...

Prime example: As well as being a vegetarian restaurant, Terre à Terre has taken on the responsibility of catering for other requirements, allergies and intolerances

Dietary requirements: Terre à Terre’s top tips

By Luke Nicholls

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip to Terre à Terre vegetarian restaurant in Brighton, to find out exactly what it’s like running a venue that is not just continuing to push the boundaries in meat-free...

Pay attention: Catering for dietary requirements can boost sales and increase customer loyalty, but you and your staff must be aware of the issues

Dietary requirements: Everything you need to know

By Luke Nicholls

As the first part of our special feature on dietary requirements shows, effectively catering for customers with food allergies and intolerances can help set your business apart from the rest, potentially increasing your bottom line. But with food allergies...

In an exclusive video for BigHospitality, leading mixologist and bar owner Tony Conigliaro shows operators innovative ways to make money from non-alcoholic cocktails

Non-alcoholic drinks: Making money from mocktails with Tony Conigliaro

By Peter Ruddick

In the third part of our special feature on non-alcoholic drinks, BigHospitality sat down with leading mixologist and bar owner Tony Conigliaro for an exclusive video on how to make money from mocktails and to discover some current trends and practical...

Make use of the latest technology to target your customers to see them happy and coming back for more

Hospitality technology: Engaging the customer after departure

By Emma Eversham

When a customer leaves your restaurant, hotel or pub your relationship doesn’t have to end there. Employ the right technology and you’ll not only have them returning, but potentially seeing an improvement to service when they do. 

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers