The team behind Blue Rainbow Aparthotels, a collection of serviced apartments in Manchester and Edinburgh, are investing heavily in Tea 42 Restaurants – a new, ‘alternative’ café and tearoom experience which it hopes to grow to more than 20 sites in two...
Plans for a new 60-bedroom urban boutique hotel in Plymouth took a big step forward this week with the signing of the lease by the team behind Cornwall’s renowned Watergate Bay Hotel.
Sophie Michell, one of the youngest female executive chefs in Britain, is heading up Pont St. – a contemporary seafood restaurant opening on the former site of Hix Belgravia within Thompson’s five-star Belgraves hotel in London.
Fayre & Square, the 157-strong family pub offering from Spirit Pub Company, is the latest brand to tap into the rising popularity of American food concepts with the launch of its new autumn menu.
The Sustainable Restaurant Association (SRA) has developed the first ever sustainability accreditation for food destinations, after its research found that 70 per cent of consumers would choose a sustainable restaurant given the option, and more than...
By his own admission, Jonny Boud prefers to be the organiser of an event than to attend one as a guest. This ethos is reflected in his hospitality businesses, with PING, The Rum Kitchen and Love Brunch all focused on offering customers an all-night ‘experience’....
Cocktail liqueur and spirits producer Bols has launched a new Honey Liqueur which it claims is ‘the first of its kind’ and was produced following an extensive consultation with bartenders.
VQ, the 24-hour café and diner on London’s Fulham Road, is opening a second venue in the capital after almost 18 years, having acquired the ground-floor unit of the St Giles Hotel in Bloomsbury.
Union Street Café, the long-awaited restaurant from the Gordon Ramsay Group, has unveiled the chef that will be heading up the venue and the dishes that will be on offer when it opens near Borough Market later this month.
The majority of hospitality business managers believe they have been ‘misled’ by IT suppliers and are now saddled with upfront and on-going spiralling costs which were not transparent from the beginning.
ZaZa Bazaar, the world banquet and bar concept, has secured its second site in the Gate, Newcastle, and toldM&C Report that it has a pipeline in place for further openings next year.
Global retail technology provider Omnico group has released the Digpos A Series – a new, high-speed, all-in-one point-of-sale (PoS) unit for hospitality businesses.
Hoxley and Porter, a new restaurant and cocktail bar inspired by ‘Victorian gentlemen's clubs, Colonial Poirot, Egyptian noir, and surrealist jungles’, is opening in Islington this month.
DHP Family, the bar operator and live music promotions company, has secured its first site in London with the leasehold acquisition of the 7,000 sq.ft former station building in Hackney.
A former bank in Birmingham city centre is set to undergo a £16m revamp which will see it re-open as a 137-bedroom hotel, 53 serviced apartments and a new café/restaurant next year.
Warewashing machine manufacturer Maidaid Halcyon claims to have developed ‘the most economical glasswasher on the market’ when it comes to water consumption, with two of its recently upgraded machines made even cheaper for hospitality businesses to run....
Koh Thai, the four-strong Thai tapas concept, hopes to grow to 20 sites over the next five years and is in talks over a number of different funding options for future expansion, our sister title M&C Report has learnt.
The team behind PING, Love Brunch and Bungalow 8 are expanding their Caribbean restaurant concept The Rum Kitchen, with a second site opening in Soho this autumn and a third being looked at in Shoreditch.
Pub and bar operator Punch Taverns is now embarking on its plans to restructure the business, having this morning reported an increase in like-for-like net income towards the end of the year.
The British Institute of Inneekping (BII) has joined forces with the Hospitality Guild to introduce a clearer, more structured career pathway for pub employees, with an underlying aim of highlighting the credibility of hospitality as a profession.
Visionary chef and restaurateur Simon Rogan has come up trumps in the Good Food Guide, with his Cartmel restaurant L’Enclume once again scoring a perfect 10 out of 10 and this year snatching top spot from Heston Blumenthal’s The Fat Duck.
Miele Professional has launched the 'WetCare Training Centre' in partnership with finishing equipment supplier Renzacci UK and detergent manufacturer Kreussler.
One of Korea’s most popular restaurant chains is actively seeking franchisees in the UK after seeing a ‘huge potential’ to partner with an established F&B firm here.
Golf resort and hotel The Belfry, has appointed Glen Watson, a former chef consultant to Albert Roux, its chef director in a bid to turn the West Midlands hotel into a top gastronomic destination.
Carlson Rezidor UK & Ireland global sales director Edward Pinchard has commenced his new role with the launch of a 'bold' price promotion designed to boost trade within Park Inn by Radisson's meetings division.
Former Notting Hill nightclub Cherryjam will re-open in October as Shimmy with LoveBrunch duo Hugo Heathcote and Deji Carr hoping to take the venue 'back to its legendary musical roots of the noughties'.
The Restaurant Group, owner of the Frankie & Benny's, Chiquito, Garfunkel's and Coast to Coast restaurant brands, says it has seen an 'excellent performance' across all its brands in the first half of 2013.
JD Wetherspoon has invited selected craft brewers from America to produce their beers in the UK as part of a new initiative to capitalise on the UK's growing interest in craft beer.
Adam Byatt owns and runs both the Clapham fine-dining restaurant Trinity and casual concept Bistro Union – which he is hoping to expand. However the renowned chef, who learnt his trade at Claridge’s, has also faced challenges on the road to success.
The Good Pub Guide has predicted that between 2,500 and 4,000 pubs will go out of business over the next year because they have failed to keep up with rising standards across the industry.
Grillshack, a new restaurant financially backed by Richard Caring and run by former Gordon Ramsay chef Mark Askew and ex-Hakkasan and ETM Group operations director Hannah Bass, will open in Soho's Beak Street next month.
Ning restaurants co-owner and executive chef Norman Musa is aiming to introduce more of the trade and home cooks to Malaysian food with the launch of three new product lines designed for foodservice and retail.
The hotel sector 'is in good shape' to take advantage of an upturn in the economy, according to business advisory and accountancy firm BDO LLP, who reports an increase in occupancy in London and the regions one year on from The London Olympics.
Risk Capital Partners, the Luke Johnson-led investment vehicle, has completed the acquisition of a majority stake in Red Hot World Buffet (RHWB), the seven-strong group, founded by Helen and Parmjit Dhaliwal.
A new service which allows chefs to order from a range of 13 artisan bake off breads online and have them delivered direct to their kitchen door has been developed to help restaurants offer fresh bread without potential wastage.
Restaurants, hotels and pubs have seen business volumes rise at their fastest rate since August 2007, according to the CBI's quarterly Service Sector Survey with further growth expected 'through this year and into next'.
Joe Walters, the entrepreneur behind the Texas Joe’s beef jerky brand whose investors include BrewDog co-founder James Watt, has said he hopes to open a chain of barbecue and craft beer restaurants nationwide after securing his first stand-alone site...
