Front of house staff don’t know enough about wine, despite over two in five diners being more inclined to buy a bottle of wine based on a staff recommendation, according to new research.
Giving incentives to staff and customers for gathering and giving feedback and making it a quick and easy process for all involved are the best ways to capture worthwhile data from customers, according to pub, restaurant and hotel operators.
Can having two chefs' names above a restaurant door really work? That was one of the questions BigHospitality asked Angela Hartnett and Luke Holder in this exclusive video interview at the Restaurant Show earlier this month.
Immigration lawyers Newland Chase will be holding a free webinar this week to advise and inform restaurateurs in the Asian and Oriental restaurant sectors who may be affected by changes to the shortage occupation list.
What is it like to work at the UK's best restaurant? That's the question Restaurant magazine asks in this month's issue as its editorial team spends a day with Brett Graham at the two Michelin-starred restaurant The Ledbury.
Next week BigHospitality is heading to Devon to investigate the region’s bountiful, seasonal produce with a stellar line-up of chefs and restaurateurs – and you could join us.
