Food manufacturers are not taking the catering sector seriously enough when it comes to developing products for them and should start viewing it as a place to launch brands, according to foodservice analyst Horizons
Chefs and restaurateurs are being urged to actively promote the pies on their menus to help boost their profits, as British Pie Week (1-7 March) runs once more
With so many EpoS systems claiming to perform amazing tricks to boost your profits and quality of customer service, it can be hard to know which system is the right one for your business
Tea, coffee and even hot chocolate are vital products for every hospitality business to keep in stock, and environmentally-aware operators will know the best brands to buy are those marrying quality with sustainable production.
Sourcing all your produce from within the UK can be impossible at times, but importing from abroad needn't hit your sustainablilty credentials. Try our eco-friendly food product ideas to get you started.
From the build and design of your hospitality business to the way you dispose of your waste, here are a few equipment ideas to keep your restaurant, pub or hotel more sustainable.
If you want your business to be more sustainable, you need to ensure that both the products you use and the suppliers themselves run environmentally-friendly practices.
Terre a Terre, the innovative vegetarian restaurant situated in Brighton, has released its long-awaited cookbook that demonstrates how meat-free food has more to do with indulgence than abstinence
A batch of Spanish eggs linked to an outbreak of salmonella in a number of restaurants and catering establishments, has sparked the Food Standards Agency to warn caterers to cook their eggs properly
Nescafe has launched a new, healthier instant coffee made from a blend of roasted coffee beans and unroasted green coffee beans, which can help protect the body against ageing
Premium cognac Remy Martin's new IceBoxx, which freezes liquid to -18C, has been launched to help businesses boost cognac sales in the run-up to Christmas
Milk Link, the UK’s largest provider of cheese entirely owned by British farmers, has launched a new foodservice division, supplying caterers with a wide range of dairy products
Spanish wine brand Campo Viejo creates a new twist on food and drink matching by asking diners to choose a wine and then trust a chef to create a dish to go with it
The El Bulli chef proprietor will launch a range of speciality oils - based on those he uses at his restaurant - at the Speciality & Fine Food Fair next week
The designers commissioned to create a new, plastic pint glass in a bid to cut crime have been told they’ll need to create the ‘Holy Grail’ if it is to succeed
Just weeks after launching her first vegan café in Brighton and Hove, animal rights campaigner Heather Mills has announced her acquisition of the Redwood Wholefood Company
BigHospitality finds some of the electronic systems on the market that will help you manage your reservations better and could also help the rest of your business run more smoothly
As English Wine Week comes to a close, BigHospitality finds out what the wine producers have on offer and why they think restaurants, hotels and pubs are the perfect places to stock English wine
A buy three pints get one free promotion run in Greene King pubs is cleared of any wrongdoing by the Portman Group following a complaint that it encouraged irresponsible drinking
For English Wine Week Emma Eversham quizzes sommeliers, restaurateurs and publicans about English wine and asks why more of them arent putting local wine as well as local food on the menu
For English Wine Week (23-31 May) wine writer Susy Atkins sets the record straight on English wine and suggests that restaurants with a local food focus look at listing a few local wines too
With the recession biting hard, how is the UK branded hotel market changing? All the answers and more can be found in the Hotel Report Guide to UK Branded Hotels 2009
The latest survey of menus from more than 100 restaurants, pubs and hotels across the UK shows chicken and fish dishes replacing steaks and mixed grills as meat costs spiral
