Increasing consumer confidence and the warm weather saw a rise in people eating and drinking out in April, according to the latest Barclaycard Consumer Spending Report.
Young’s pub company is planning to roll-out more than 20 Burger Shacks across its pub estate following introduction of the fast casual offering at The Windmill in Clapham and The Bull in Streatham, retail director Patrick Dardis told M&C Report.
The past year has seen big changes in the takeaway and delivery space. Restaurant assesses the options available and dishes up advice on how to ensure your home offering isn’t lukewarm.
Growing day parts and increasing evening dwell time forms the basis for Wagamama's latest evolution, according to global marketing and property director at Wagamama, Simon Cope.
Restaurants across the country are gradually increasing the number of gluten-free options on their menus as awareness of conditions such as coeliac disease increase and diners demand more choice.
JD Wetherspoon has threatened to take legal action against competitors including Stonegate, Greene King, Whitbread and Mitchells & Butlers over meal deals which it says are infringing its copyright.
The hospitality industry has welcomed a clear majority result in the general election, after fears that a hung parliament could create uncertainty for businesses.
Eighteen new restaurants, including sites from Jason Atherton, D&D London and Bone Daddies, are to open as part of a new dining quarter in Victoria in 2016.
Andrew Scott of Scott Hospitality Services started working as a kitchen porter at the age of 13. Now, 27 years later he runs coffee shop brand Heaven Scent, Kinnairds restaurant at Knockhill Racing Circuit, a vending business, wedding company and an event...
Hotel management company Jupiter Hotels has seen 'significant' results from a multi-million pound investment into its Mercure hotels estate, according to chief executive Shane Harris.
Whitbread PLC, owner of Costa and Premier Inn, has committed to reducing its environmental footprint and creating 15,000 new jobs by 2020 as part of its Good Together corporate responsibility programme.
An advertising campaign from Perceptions Group promoting careers within the hospitality industry has launched on the websites of three national newspapers.
Steve and Claire Love, the owners of Loves Restaurant in Birmingham are closing the business after six years to allow Steve to focus on the Bocuse d'Or and Claire to pursue her wine business.
Amanzi Tea, the specialist teahouse concept, is opening a second site in London in August as part of plans to become the ‘leading tea bar brand in the UK’.
Airport dining has changed dramatically in the last ten years. While motor-way service style free-flow restaurants used to be the norm, heavy investment has seen the airside food offering start to outpace the high street.
Hospitality operators looking to improve their coffee offering are being invited to attend this year's 'inspirational and innvovative' Caffè Culture Show.
The Institute of Hospitality has called for an end to the ‘demonisation’ of zero-hour contracts in an open letter to the future government issued yesterday (5 May).
More than 240 restaurants have pledged to raise urgent funds for Action Against Hunger's (AAH) Nepal earthquake appeal following a rallying Tweet from restaurant The Sticky Walnut.
An uncertain general election result later this week could damage consumer confidence and result in losses for the hospitality industry, top CEO’s have warned.
Employment charity Springboard has released a range of average salaries for staff working front-of-house to help change perceptions that working in hospitality means working long hours with low pay.
Andrew Scott, owner of restaurant, coffee shop and catering business Scott Hospitality Services, is looking for investors to help roll out his Heaven Scent Coffee Shop concept.
Over half (54 per cent) of small UK foodservice entrepreneurs are planning to open more than five outlets in the next 12 months, according to Horizon’s latest Ones to Watch survey.
Mark Parker of Whitbread talks about why having a transparent and sustainable supply chain is 'vital' within the hotel, restaurant and pub business and suggests ways to ensure your business is complying.
Eating challenges are big business for many restaurants but do they make financial sense and what place do they have within an industry that’s increasingly trying to avoid excess and waste? Restaurant's Joe Lutrario finds out.
Consumers are increasingly being influenced by each other rather than travel companies, with more than half (59 per cent) citing online reviews as their 'main influence' when booking hotels and holidays, according to new research from Deloitte.
Following the launch of the first James Martin Kitchen in Stansted Airport, the celebrity chef spoke to BigHospitality and other media about the challenges of opening airside and taking the concept to the high street.
Malmaison Leeds was a big winner at the inaugural Conference and Hospitality Show Awards last night (30 April) after being voted best overall venue by booking agents.
Stevie Parle's ambitious new venture Craft London, is a restaurant, cocktail bar, coffee shop and producer hub in one. Restaurant's editor Stefan Chomka takes a closer look.
Hotel group Yotel has installed automated biometric systems to record the attendance of staff at three of its airport hotels which it says will enable its general managers to better plan cover and improve the payroll process.
A new 'nutritious' café concept inspired by its co-owner's childhood on an Australian farm and a love of travel is set to open in Notting Hill next month.
Ajit Madan, owner of Camellia's Tea House and the UK's first accredited tea sommelier is predicting the rise of the teahouse on the UK's high streets as renewed interest in the hot beverage grows among consumers.
The battle for non-traditional trading hours among fast food, café, pub and restaurant operators is set to intensify during the coming year as more and more brands look to stretch their offer.
InterContinental Hotels Group (IHG) is working with travel technology company Amadeus on the development of a new cloud-based reservation system that it says will 'revolutionise the technological foundations of the global hospitality industry'.