Fine Dining

Alternative staff training: Make everyone a salesman

Alternative staff training: Make everyone a salesman

By Lorraine Heller

Personnel who are well trained in their discipline are key to the success of any hospitality venue. But if they also understand how to sell, the immediate results of successful business could start to shine through in your bottom line.

Alternative staff training: Get staff excited

Alternative staff training: Get staff excited

By Becky Paskin

Teaching your staff new skills in a static, boring environment will only succeed in ensuring information goes in one ear and straight out the other. Try some of these ideas to get your staff buzzing when it comes to teaching them new tricks.

Leon founder launches Flat Planet

Leon founder launches Flat Planet

By Martyn Leek

John Vincent, one of the founders of the healthy fast food chain Leon, is this morning launching his latest venture, Flat Planet, in London

Alternative staff training: Neuro-Linguistic Programming

Alternative staff training: Neuro-Linguistic Programming

By Becky Paskin

Neuro-Linguistic Programming (NLP) won’t equip you with the skills to become the next Derren Brown, but it may help provide your management team with the tools they need to motivate and communicate with their staff more effectively.

After hours with... Ronnie Faulkner

After hours with... Ronnie Faulkner

By Becky Paskin

The South African-born chef/proprietor of Ronnie’s in Thornbury started out with aspirations to be a chemical engineer. But after a harsh word from his father and some guidance from Bruno Loubet and Anton Mossimann, Faulkner has managed to become an award-winning...

Omar Allibhoy plans to take tapas bars across UK

Omar Allibhoy plans to take tapas bars across UK

By Lorraine Heller

Young Spanish chef Omar Allibhoy will next week launch a tapas bar in London’s Westfield shopping centre, which he plans to be the first in a series of venues to open throughout the UK

Interview: Ferran Adria discusses the future of El Bulli

Interview: Ferran Adria discusses the future of El Bulli

By Lorraine Heller

Ferran Adria first announced the closure of El Bulli, the former S.Pellegrino World’s Best Restaurant, at the beginning of this year. Since then, speculation has circulated about the future of the restaurant as a “foundation of avant-garde gastronomy”

Royal Wedding to provide two-year tourism boost for UK

Royal Wedding to provide two-year tourism boost for UK

By Becky Paskin

The royal wedding between Prince William and Kate Middleton next year is expected to bring a two-year boost for hospitality operators, as tourists from across the globe flock to the UK ahead of the 2012 Olympic Games

2011 will be year of stability for UK hotels, says TRI

2011 will be year of stability for UK hotels, says TRI

By Lorraine Heller

UK hotels should expect a period of stability next year, as the industry slowly emerges from the tough trading of the recession into a modest recovery, according to the latest market forecasts

Ask The Experts: How can I get more tax relief?

Ask The Experts: How can I get more tax relief?

BigHospitality puts one reader's question about how to minimise the tax effects of recent legislation affecting the hotel industry to Shirley Smith, Partner at business, tax and wealth advisors Reeves

Pearls of Wisdom: Mark Sainsbury

Pearls of Wisdom: Mark Sainsbury

By William Drew

Mark Sainsbury is the co-owner of Moro and The Zetter hotel – both in Clerkenwell, London – with the latter housing the much-celebrated Bistrot Bruno Loubet. He also set up the Sustainable Restaurant Association earlier this year

Hibiscus's Claude Bosi to open Wimbledon pub

Hibiscus's Claude Bosi to open Wimbledon pub

By Joe Lutrario

Claude Bosi, chef patron at two-Michelin star Mayfair restaurant Hibiscus, is to take on a pub-with-rooms with brother Cedric, BigHospitality can reveal.

Turnover and sales up at The Restaurant Group

Turnover and sales up at The Restaurant Group

By Martyn Leek

The 380-strong Restaurant Group, whose brands include Frankie & Benny's, Chiquito and Garfunkel's, has reported an 8 per cent increase in turnover for the 45 weeks to 7 November on last year

Atul Kochhar's Lamb Rogan Josh recipe

Atul Kochhar's Lamb Rogan Josh recipe

By Becky Paskin

With National Curry Week around the corner (21-27 November), we've published this recipe for Lamb Rogan Josh by Michelin-starred Indian chef Atul Kochhar, to inspire you to get involved

US trends shaping the restaurant market

US trends shaping the restaurant market

By Lorraine Heller

The US restaurant scene, which is one of the most competitive and dynamic markets in the world, is giving itself a facelift to respond to changing consumer behaviour.  With the UK just several steps behind, restaurateurs here could gain valuable insight...

Business Profile: Busaba Eathai

Business Profile: Busaba Eathai

By Joe Lutrario

Busaba Eathai is among the few chains to gain plaudits from the critics and guides. Operations director and head honcho Jale Erentok discusses food quality, working cultures and the chain’s plans to expand steadily

Wagamama eyes 650 US sites

Wagamama eyes 650 US sites

By Martyn Leek

Wagamama, the fast casual noodle chain, has said it believes there is scope for 650 managed sites in the US

After hours with… Claire Lara

After hours with… Claire Lara

By Becky Paskin

Claire Lara, the 30-year old winner of Masterchef: The Professionals 2010 found out she was pregnant during filming of the show, but is adamant that having a baby will not hamper her chances of one day opening her own Le Manoir-style restaurant.

John Burton-Race joins Boisdale restaurants

John Burton-Race joins Boisdale restaurants

By Lorraine Heller

Chef John Burton-Race has teamed up with the Boisdale group of restaurants, where he will work alongside head chef at The Lamb at Hindon, Simon Harris