Features

This restaurant glossary of terms explains some of the key terms of the trade and rounds up some of the trends shaking up the UK industry

The A-Z of Restaurants

By Luke Nicholls

The restaurant sector is a busy place, full of operators large and small, formal and casual, corporate and independent, high-end and mainstream, which can make it hard to define. Here in our A-Z guide we summarise it in just 26 words, explaining some...

Our articles about Channel 4 show Hotel GB attracted huge interest

BigHospitality's 2012 look-back: Ping-pong and Hotel GB

By Emma Eversham

The fifth and final part of our 2012 look-back featuring our top 10 most-read stories of the year investigates the impact the Channel 4 show Hotel GB had on the industry and asks why the opening of bars with table tennis tables in has seemingly grabbed...

News articles about chicken restaurants were hot with BigHospitality readers this year

BigHospitality’s 2012 look-back: Chicken restaurants and pub food

By Emma Eversham

As we approach the end of the year we take a look-back at our most-read articles to find out what the hot topics were that got you clicking on and sharing in 2012. In our first instalment we look at the rise of the chicken restaurant and the evolution...

Brett Graham in the kitchen at The Ledbury (image courtesy of John Carey)

A day at The Ledbury: In the kitchen of the UK's best restaurant

By Joe Lutrario

What is it like working in a two Michelin star, multi award-winning restaurant? In recognition of its unprecedented National Restaurant Awards hat-trick, Restaurant magazine spends a day in Brett Graham's cramped basement kitchen and attempts to...

with price-sensitive diners booking later than ever, everyone can benefit from a few tips and ideas on how to boost spend through their food and drink offerings

Planning for Christmas 2012: Creating the perfect menu

By Luke Nicholls

It doesn't matter how much you've prepared,what events you’re running,or even if you’re thinking of doing something completely differentthis year, if you want to have yourself a profitable Christmas, the quality and variety of the food and drink...

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...

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