With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.
As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.
Recent consumer research carried out by Agriculture and Horticulture Development Board (AHDB) Beef & Lamb found that diners love the taste of lamb, yet increasingly they are finding the meat difficult to locate on menus when eating out.
Hawksmoor co-founder Will Beckett talks to BigHospitality about the company's recently launched neighbourhood restaurant offering Foxlow and the ethos behind it for our fifth In Operation with... video.
The Clove Club has been running a ticketed system since April in an attempt to combat no-shows and the system is paying off according to its co-owner Daniel Willis.
Following his recent appointment as group executive development chef at the Gordon Ramsay Group, BigHospitality caught up with James 'Jocky' Petrie to find out more about the work he's doing there.
The Gold Service Scholarship has awarded some of the best young front of house staff in the country with a trip to the French wine destination Bordeaux. BigHospitality joined the group to get a taste of the region.
Chef Sat Bains says his Nottingham restaurant with rooms will lose more than £100,000 by changing working practices for staff, but he is willing to take the risk to ensure staff retention.
D&D London's Thameside restaurant Le Pont de La Tour re-opened its doors this week after a two month refurbishment and BigHospitality was one of the first to see it.
"Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.
Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video.
BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.
Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.
In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.
