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Find the latest business news, deals and advice affecting you and others in the industry.

New name for Conran restaurants

New name for Conran restaurants

By BigHospitality Writer

Conran Restaurants has changed its name to D&D London, following a management buyout by Des Gunewardena and David Loewis which took place last September. The Chairman/Chief Executive and Managing Director respectively bought out 49 per cent of ...

The evolution of restaurant PR

The evolution of restaurant PR

By BigHospitality Writer

Fay Maschler ponders the apparent evolution of restaurant PR and finds many a missing link My late, much-missed pal Alan Crompton-Batt was often credited with having invented the profession of restaurant PR. It was in the early 1980s, after he got ...

Lifeline for FishWorks

Lifeline for FishWorks

By BigHospitality Writer

FishWorks has been part-bought out by restaurant entrepreneurs Luke Johnson and Gary Ashworth, who are taking 33.3 per cent shares in a £2.5m share-placing and subscription scheme to revive the fortunes of the beleaguered company. Ashworth, ...

Restaurant energy-saving methods

Restaurant energy-saving methods

By BigHospitality Writer

The highs and lows of energy costs vs energy savings, and some balancing incentives With energy prices at an all-time high, it is becoming increasingly important for restaurants to take a closer look at their energy-saving methods and technologies. ...

Restaurant sues reviewer and wins

Restaurant sues reviewer and wins

By BigHospitality Writer

How one restaurant has set the record straight A libel verdict in the Northern Ireland High Court earlier this month may help to give reviewers pause for thought and affronted restaurateurs greater confidence in setting the record straight. In August...

Guide to giving exceptional service

Guide to giving exceptional service

By BigHospitality Writer

Going all the way to please your guests is a must when it comes to giving exceptional service Service is second nature to the hospitality industry, going out of your way for your guests should be par for the course. Enzo Cassini, General Manager at ...

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