As we celebrate the tenth year of the Worlds 50 Best Restaurant Awards, BigHospitality speaks to those both honoured by and involved in the awards to find out what impact, if any, winning a place on the list has on a restaurant.
As the number of people booking tables and then not showing up increases we ask how big a problem is it for the restaurant sector and what can the industry do to guard against it?
Just over a week since the 2012 Budget, hospitality operators are weighing up the effects of the policies contained in the Chancellor's speech on their businesses - but what wasn't said or what was notably missing for hotels, restaurants and...
Minimum alcohol pricing which stops retailers selling drinks for less than the tax paid comes into force this year but reports now suggest the Government is looking to go further and may support a minimum per unit price; but what would the impact be on...
Work experience has hit the headlines as Government talks with businesses concerned about the scheme to get unemployed youngsters on placements continue; BigHospitality asked hospitality industry leaders at Hotelympia, including Raymond Blanc, for their...
In January the announcement the London 2012 organising committee (LOCOG) was releasing rooms sparked fears hotels might not be as full as hoped, so a week later BigHospitality spoke to those in the industry to see if hotels were reassessing expectations...
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.
