Podcasts

Hospitality businesses have emerged from the bottom of the curve, but the expectation of 'business back to normal' needs to be tempered by the reality of the recovery

Back in business: Hospitality property market outlook

By Luke Nicholls

As the new year gets rolling, now is the perfect time for hotels, restaurants and pubs to determine the key developments that will impact their business in 2014. This short audio podcast, taken from Christie & Co's annual Business Outlook, should...

The Digital Innovation Forum took place at the Charlotte Street Hotel in London's Fitzrovia on 17 September

Digital restaurant: How to extend your reach with online innovations

By Luke Nicholls

The likes of social media, online advertising and mobile loyalty apps allow businesses large and small to reach out to increasingly digital-savvy consumers. But how can these ‘digital innovations’ be used in the most effective ways to impact your restaurant’s...

Social enterprise: Twitter has fast-become the go-to networking site for a large proportion of the restaurant industry

#SocialRestaurant: How to use Twitter effectively

By Luke Nicholls

They’re all on it. Big national chains, high-profile chefs and small emerging brands across the UK have realised the power of Twitter. But in the fast-moving world of social media, how can you use the networking site to convert followers to customers?

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...

The Glion Hospitality School will open its doors in August. We were given a taster of what students will be learning on their three year course.

How to become a hotel manager: Masterclass with Glion

By Emma Eversham

What skills do you need to be a hotel manager? Following a special media masterclass for select hospitality journalists, this was the question posed to Arie van der Spek, chief executive of Glion Institute of Higher Education. 

BigHospitality has delved through the contents of the Chancellor's famous red box to find out what the 2013 Budget really means for your hospitality business

Budget 2013: What it really means for your hospitality business

By Emma Eversham & Peter Ruddick

Now the dust has settled on George Osborne's fourth Budget speech, the race is on to identify the winners and losers from this year's announcements. BigHospitality has pored over the detail so you don't have to - our audio report contains...

Jess, a manager at The Somers Town Coffee House, with Billy, one of the first people to benefit from Yummy Pub Company's work experience scheme which is now being rolled out across the industry

UK pub industry pledges more than 400 work placements in just one week

By Peter Ruddick

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs in particular, are constantly fighting to change these perceptions of jobs in the sector but now the team behind a new initiative gaining momentum believes it...

From asking customers to upload photo and video to your website to employing a professional photographer to capture the spirit of your business; photo and video can be great marketing tools - photo credit Tyson Sadlo

How to market your hospitality business better using photo and video

By Peter Ruddick

A picture might tell a thousand words but getting the right photo and video to market your hotel, restaurant, pub or bar is often not as simple as penning some winning prose - so what top tips can hospitality businesses take to improve their imagery?

(Top left to bottom right): W London, Ampersand, Apex Temple Court & Bulgari have all used innovate design features to stand out in a busy London hotel market

Grand designs: The evolution of style in luxury hotels

By Luke Nicholls

From Travelodge to the Savoy, hotel design has always played a crucial role in reinforcing brand identities and differentiating a business from its competitors. But with an increasing number of 'design-led', 'luxury' and 'boutique'...

From beer and food matching to the rise of brewed soft drinks, this panel discussion covers all

Increasing drinks margins: Panel discussion at The Restaurant Show

By Luke Nicholls

At 22.7bn and in growth, the UK on-trade beer, wine and spirits market remains a star performer. This panel discussion at The Restaurant Show explores some of the current trends and identifies how you should be revising your drinks list over the next...

Hotel GB is open for service on Channel 4 for the rest of the week (1 - 5 October)

Behind the scenes at Hotel GB: Will the TV show benefit hospitality?

By Luke Nicholls

Gordon Ramsay is dishing out the orders in the restaurant, Mary Portas is in charge of the rooms and Gok Wan is running the bar. The stars of Hotel GB think the show will have an eventual wider impact on our hospitality industry - are they right? BigHospitality...

Spotlight

Pip Lacey Hicce restaurant Coal Drops Yard It’s Pip! The story of Hicce, from ski seasons to Great British Menu 21st century hospitality: have restaurants been too slow to exploit technology? 21st century hospitality: have restaurants been too slow to exploit technology? How restaurants can create a good Christmas drinks list How restaurants can create a good (and profitable) Christmas drinks list Didier Fertilati: "No one should be ashamed to be a waiter" Didier Fertilati: "No one should be ashamed to be a waiter"

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