The Live Music Bill was passed by the House of Commons on Friday 20 January but some in the pub industry are calling for it's implementation to be sped up alongside more deregulation for pubs.
Reviews website TripAdvisor has angered some members of the industry who feel the website does not do enough to protect businesses who find themselves victims of false or defamatory reviews.
You’ve found your dream job and have bagged yourself an interview, but failing to make the right first impression on the day can halt your job application in its tracks.
Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to write a successful job advert to ensure hospitality business owners and HR managers attract the right candidates to their companies.
John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives his top tips to chefs thinking of introducing calorie details on menus.
Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.
Restaurant and bar operators should encourage their British staff to take up sommelier as a career to balance the level of foreign sommeliers in the hospitality industry.
Brett Graham, chef owner of The Ledbury in Notting Hill, entered the S.Pellegrino World’s 50 Best Restaurants Awards for the first time at number 34 this year.
Rasmus Kofoed, the Danish winner of the 2011 Bocuse d’Or and chef proprietor of Geranium in Copenhagen, has defied the odds and won a bronze, silver and now gold trophy in what is known as the Oscars of the culinary world.
Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.
With the 2012 London Olympics fast approaching, the hospitality industry needs to step up its service standards to provide visitors with a warm, British welcome.
Claude Bosi, chef proprietor of Hibiscus in London has recently been described as delivering “original, complex and highly-imaginative cooking” by Restaurant magazine, who claim he could be the best chef in the UK.
Jason Atherton is on the cusp of opening his first London restaurant apart from Gordon Ramsay Holdings, months after launching his first solo project in Shanghai.
