More and more alcohol is being consumed at home, so whether you run a hotel, restaurant or bar you need to make sure you maximise your wine, beer and spirit sales to boost profit.
British restaurants and hotels must ensure that they offer last minute bargains if they are to take advantage of the upcoming Bank Holiday weekend, industry experts have said
As consumers look to a more continental lifestyle, one that involves a mid-afternoon coffee or tea, restaurants, pubs and hotels should take note to improve their hot beverage offering, which will ultimately boost revenue.
Salads bought from high street outlets such as EAT and Pret a Manger have been found to contain more salt than a packet of crisps, over half the recommended daily allowance
Alcohol sales in the on-trade are on the slide, but the soft drinks category continues to go from strength-to-strength. So whether you’re running a bar, restaurant or hotel you need to make sure your soft drink offer has plenty of fizz.
BigHospitality puts one reader's question about how to motivate their staff without monetary reward to Alan Cutler of Hospitality Leadership, in our bi-monthly advice feature Ask the Experts.
Money made from drinks in food-led operations should account for 30-50 per cent of your total revenue, but even though consumers are now seeking cheaper options, there are a few tricks you can use to help your drinks offering fight back.
Mitchells & Butlers, the managed pub operator, has sold 333 of its non-core pubs for £373m to Stonegate Pub Company, a new vehicle backed by TDR Capital, the private equity firm.
Restaurants, hotels and pubs, including Benares and Paradise by way of Kensal Green, tell us about the extra activities they're planning to attract customers
The rising cost of wheat and grain come to the fore yesterday as it was suggested in some quarters it could lead to a £4 pint, coupled with the imminent rise in VAT
Camra’s Great British Beer Festival 2010 is currently underway at Earls Court in London, showcasing real ales, ciders and perries from around the country, as well as a selection of international beers
Restaurants, hotels and pubs, including El Pirate de Tapas and Peckforton Castle, tell us about the extra activities they're planning to make their businesses more appealing
Most people rarely get things spot on first time around, and setting up a restaurant, pub or hotel business is no exception. But if you don’t get the design and branding on your second or even third site perfect, you’re in trouble of damaging your business.
As we look this week at the ways restaurants, pubs and hotels should expand their business across two or more sites, we asked a handful of operators for their own experiences of growing a brand.
If you have funding in place to grow your single restaurant, pub or hotel into a chain, the current economic uncertainty presents an opportunity to gain a foothold in the property market and start along the road to building your empire.
With many a bank notoriously reluctant to lend to the hospitality sector in the past, how do you pay for expansion and who is likely to lend and help you build your restaurant, pub or hotel empire?
The chief executive of Orchid Group, the biggest start-up the pub industry has seen, saw his company fall into and subsequently emerge from administration to become the largest food-led pub operator in the R200 list
British seaside towns Nairn in Scotland and Weymouth in Dorset have been selected by online travel guide Tripadvisor as two of the world’s top ten emerging destinations
The UK’s inaugural City of Culture has been named as Northern Ireland city Derry–Londonderry for 2013, beating off competition from Birmingham, Norwich and Sheffield
A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession
BigHospitality puts one reader's question about how his business can handle the expected rise in VAT next year to 20 per cent to Martin Couchman, deputy chief executive of the British Hospitality Association
Hospitality businesses could obtain a £1k government subsidy to develop the skills of a director or senior manager through the People 1st Train to Gain programme
Gordon Ramsay Holdings has announced that its central production kitchen in Wandsworth, GR Logistics, which supplies Foxtrot Oscar and its three pubs, is to close at the end of this month
Working behind a bar can be a lot of fun but you’re on your feet for most of your shift and thirsty customers can be a demanding bunch. Keeping your bar team on top of their game is therefore vital to your business’s long-term success.
