With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.
Food Service Management (FSM) companies are leading the way in offering healthier meals outside of the home, a report by the British Hospitality Association (BHA) has shown.
Adam Newth, formerly head chef at Castlehill Restaurant in Dundee and The Seafood Restaurant in St Andrews, is opening his own restaurant - The Tayberry at Broughty Ferry in Dundee.
Community pubs could face closure if George Osborne fails to cut the industry's tax bill in this week's Autumn Statement, the British Beer and Pub Association (BBPA) has warned.
Alcohol sales are continuing to decline, particularly within the Millennial generation, meaning more people will be looking for non-alcoholic options when going out.
Debbie Lakin, senior designer at commercial interiors company Hunter Patel Creative Group, offers her top tips to making your hotel, restaurant or pub look suitably festive this Christmas.
Operating London’s first ‘cat café’ is a huge task, not only are there huge expectations to manage, food hygiene and the cat’s welfare has to be put first. BigHospitality caught up with Tenneil Graham-Murray, assistant manager at Lady Dinah’s Cat Emporium,...
In the next installment of our Spotlight on Service campaign, Malcolm Hendry, general manager of London’s five-star Hotel 41, explains why front-of-house employees are integral to creating a positive guest experience.
Hoteliers in Aberdeen faced further troubles in October with the Granite City’s RevPAR dropping sharply year-on-year as the declining oil industry continues to take its toll, according to the monthly LJ Forecaster Scottish Intercity Report.
A boom in budget and five star brands is expected to see the number of hotel rooms in London grow 12 per cent by 2018, according to new research from London & Partners and AM:PM.
As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.
More than half of the UK’s largest restaurant chains are serving seafood from overfished areas or failing to be transparent about the origins of their fish and shellfish, new research has found.
British restaurants are gearing up for bumper Thanksgiving sales as data from OpenTable demonstrates a significant boost in people dining out to celebrate the holiday over the past five years.
Over the next few weeks BigHospitality will be putting the spotlight on service and placing the professionals working front-of-house centre stage. Here’s why.
The hotel sector should expect to see further consolidation as companies look to match the 'titanic organisation' created by the Marriott International and Starwood Hotels & Resorts Worldwide merger, analysts have predicted.
InterContinental Hotels Group (IHG) has announced that it will operate the newly-built Hotel Indigo London under a franchise agreement with Meadow Partners and Roquebrook.
Loose leaf tea and crumpet concept Good & Proper Tea is set to open its first permanent site in London’s Shoreditch next week with the hope it will help establish the tea bar on the UK’s high streets.
Chefs Kevin McFadden, James Whetlor and Rosie Sykes have donated recipes to Farm Africa's #GivingTuesday campaign to help raise funds for the charity's urban veg garden appeal.
Giggling Squid, the Thai restaurant chain led by Andy Laurillard, is set to accelerate its expansion plans after confirming that the Business Growth Fund (BGF) has taken a significant minority stake in the business and investing £6.4m in the process,...
Sixteen hospitality businesses including the Macdonald Bath Spa Hotel, the Bath Pub Company, the Abbey Hotel and the Hilton Hotel, have signed up to support the Bath Hotel and Restaurant School in Bath, Somerset.
London-based restaurant group, D&D London, is continuing its expansion into the north of England with the announcement of a second opening in Leeds in late 2016.
Ashley Sheppard, commercial director at Call Systems Technology (CST) provides seven top tips on how to increase dwell time in restaurants and help drive loyalty.
