BigHospitality takes a look at some festive-themed food including Redwood’s turkey-style vegetarian Celebration Roast and Brakes tapas range and game casserole. All of these food products are sure to make your business stand out from the crowd during...
As sales in the UK’s foodservice sector are beginning to decline, restaurant, bar and café operators are keeping customers eating out by introducing new brands, changing their menus and broadening their food and drink offering.
Cask ale drinkers are twice as likely to visit the pub as non-cask drinkers, spend more when they’re there and, most importantly, can’t switch to the supermarket to purchase their favourite drink.
Italian cuisine is ranked as the nation’s favourite when dining out, while traditional British food still tops the menu for home cooking, according to the How Britain Eats 2011 Report.
A new report has revealed that major sporting events in the first half of this year led to average hotel price increases of nearly 30 per cent, lending weight to predictions that even larger price hikes are due for next year’s Olympics.
BigHospitality takes a look at some festive-themed deserts including mulled wine and Champagne-flavoured sorbet, frozen tårta, and sherry trifle, which are all sure to make your business stand out from the crowd during the busy Christmas period.
James Knight-Pacheco, a previous contestant on Raymond Blanc's BBC2 series The Restaurant, is to open a restaurant exploring the link between art and food in Shoreditch next month.
Four hundred restaurants across the UK including major groups, independent favourites and fine dining establishments are having their sustainability credentials tested by a new rating scheme.
Hotels, restaurants and bars across Liverpool are expecting huge revenue over the coming days with the Labour Party Annual Conference about to take place in the city for the first time.
Britain’s beer drinkers are paying a staggering 40 per cent of the entire European Beer Tax bill, according to a new report from global accountancy firm Ernst & Young, commissioned by the European brewing industry.
Boris Johnson has called on London’s small and medium-sized businesses to take advantage of the latest wireless technology during next year’s Olympic Games.
Restaurants and hotels such as The Penny Black Restaurant and Park Plaza Sherlock Holmes Hotel tell us about special events and promotions they are running to attract more customers.
Carl Weldon has worked in finance within the hospitality industry for almost 40 years, counting Forte Hotels, Holiday Inns International and Regal Hotels as former employers. He has been chief executive of the British Association of Hospitality Accountants...
Spanish restaurant chain La Tasca is to refurbish its ‘tired’ estate and brand identity to allow it to be more competitive in the casual dining market.
Best Western has restructured its business into three tiers - Best Western, Best Western Plus and Best Western Premier - to better differentiate between facilities and standards offered by each of its 276 member hotels.
Hospitality operators should make a proper Christmas plan, mix innovative ideas with tradition and market their offering as early as possible to make this festive season profitable, according to Kerry Foods.
The British Beer and Pub Association (BBPA) has revealed it is ‘deeply disappointed’ with a recent report from the Business, Innovation and Skills Committee.
Occupancy at London’s hotels dropped by 3 per cent in August with the riots blamed for guests staying away or cutting breaks short according to hotel consultancy PKF.
Novus Leisure has kicked off a re-brand of the city bar chain Balls Brothers it bought out of administration earlier this year with a £300k refurbishment of the Lime Street branch.
Malmaison and Hotel du Vin chief executive Robert Cook has been elected the first president of the Hospitality Professionals Association for Finance, Revenue Management and IT (HOSPA), the organisation which replaces the British Association of Hospitality...
Former Brasserie Roux executive chef Vincent Menager will open a restaurant at St James Hotel next month that will aim to merge French and British cuisines.
The Academy of Food and Wine Service (AFWS) has re-launched its chef and front-of-house team menu competition as the AFWS Food & Beverage (FaB) Challenge 2011.
The team behind the new Ducksoup restaurant in Soho have revealed that the menu will be inspired by some of their favourite food experiences from around the world.
Russell Norman and Richard Beatty, the pair behind Polpo and Spuntino in London, have acquired a new Covent Garden premises for their fifth restaurant Mishkin's, a Jewish restaurant and deli.
Budget hotel chain Premier Inn has secured planning permission for a new 60-bed hotel and 200-cover restaurant as part of a mixed-use development in Northern Ireland.
Restaurant Associates has joined the growing list of signatories for the Sustainable Fish City pledge, which aims to make London the first ever city committed to sustainable fish.
Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.
