The growth of free-from food, de-formalised dining and the kitchen as theatre are some of latest trends in the hospitality sector that will be explored in more detail at Hotelympia 2016.
The number of female chefs in the UK is falling with nearly two in five women considering leaving the industry, so what needs to be done to reverse this trend?
BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out how it operates and what is behind its success our latest In Operation with... video.
Angelo Gabrilatsou, the managing director of Coast to Coast has revealed ambitious plans for the American restaurant chain's growth with at least 16 new sites due to open by the end of 2017.
While students are often stereotyped as lecture-shy beer drinkers spending all day necking cheap pints in a union bar, today’s undergraduates are swapping the Carlsberg for cappuccinos.
The top performing Scottish food, drink and leisure businesses saw a combined turnover of £4.1bn last year as the country continues to further its reputation as a ‘global leader' in the industry.
East Sussex restaurant The Gallivant and Lussmans Fish & Grill in Hertfordshire have been named among the five shortlisted restaurants in line for this year's Sustainable Restaurant Association's (SRA) People's Favourite award.
Tea. It’s a small word that stands for a lot. However, when it comes to using the leaf to its full potential many hospitality operators are still falling short.
High standards of cleanliness impact hospitality businesses’ overall online rating affecting booking numbers and business success, recent research from P&G Professional and trivago has found.
InterContinental Hotels Group (IHG) is continuing with the expansion of its boutique hotel chain with the signing of a 92-bedroom Hotel Indigo in Stratford-upon-Avon.
With Mother’s Day and Easter arriving early this year, chefs need to make sure they are prepared. In addition to exploring new recipes, outlets need to consider putting on set menus or special offers to attract consumers, as well as finding the best way...
Britain’s restaurant and pub groups reported collective like-for-like sales up 1.9 per cent for January, compared to the same month last year, according to the Coffer Peach Business Tracker.
Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all in the kitchen and is hoping that his experience of working with the Michelin-starred Galvin brothers can lead to success in his solo ventures.
