Features

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. 

It might not be a comprehensive dictionary for publicans, but our A-Z of Pubs and Bars is a handy guide on some of the key terms and trends in the fast-moving industry

The A-Z of Pubs and Bars

By Peter Ruddick

While publicans might not be faced with as baffling a list of acronyms as hoteliers or as driven by fashion as some restaurateurs, our handy A-Z glossary of key industry terms and trends is a must-read for those looking to make a few pounds from a few...

Improve your knowledge of current trends in the hotel sector and find out more about the terms those who work in it use with our handy A-Z guide

The A-Z of Hotels

By Emma Eversham

The hotel sector is awash with acronyms and exclusive terms that can sometimes be confusing. If you don't know your RevPAR from your GDS or you just want a brief overview of the market today, read this handy A-Z guide. 

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