The UK has seen visitor numbers to English vineyards increase year-on-year and it is about to become a ‘major player’ in wine tourism, according to the Wine and Spirit Trade Association (WSTA).
Dave Ahern, co-founder of Wahleeah in Fulham, London, is to pay his staff 20 per cent of the restaurant’s profits in order to try to retain and attract personnel, and improve the conditions for his team.
Il Cudega, the Italian restaurant and deli created by Giovanni Brighi and Luca Gaggioli, will open for business in Hackney's London Fields in September.
An ‘unparalleled’ training scheme for the pub sector which sees all members of staff spend two and a half weeks learning both in the classroom and on-site before opening is aiding staff retention and contributing ‘massively’ to New World Trading Company’s...
Hotel owners in Europe will be more likely to opt for franchise agreements with brands than management agreements over the next five years according to property advisor CBRE.
More than 70 per cent of restaurant and pub operators believe the introduction of the National Living Wage for the over-25s next year will have a negative impact on their businesses, according to a survey carried out by M&C Allegra Foodservice.
Saurav Chopra, chief executive and co-founder of Perkbox discusses the importance of having happy employees and suggests ways to achieve a happy workforce.
Daniel Clifford, chef-patron of the two Michelin-starred Midsummer House, speaks exclusively to Big Hospitality about returning to Great British Menu and opening his own pub, the Flitch of Bacon, in Essex.
The challenge of successfully recruiting and retaining staff in the hospitality industry is not one that has just suddenly appeared in the last few months.
Greene King has announced that it has recruited its 1,000th apprentice of 2015, putting the firm ahead of its target of employing 2,000 apprentices by March 2016.
Red’s True Barbecue, the fastgrowing smokehouse concept, is to make its debut in Liverpool this November after securing a site in the city’s Hanover Street, BigHospitality's sister publication M&C Allegra Foodservice has learnt.
Hilton Worldwide is planning to 'mark an exciting new generation of Hilton hotels' with the opening of Hilton Bankside, its first Hilton hotel to open in London since 2006.
The hospitality industry needs to come together urgently and find ways to tackle the chef shortage or face its rapid demise, two Michelin-starred chef Daniel Clifford has warned.
The Plough in Harborne, Birmingham, has announced plans to invest £750k into the business to help it build a second floor with two private rooms and extend the ground floor by 40-covers.
Chinese hotel group HK CTS Metropark Hotels has acquired Kew Green Hotels with plans to grow the company in the UK and Europe as well as give the UK business access to the 'rapidly growing Chinese tourist market'.
Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.
Restaurant groups including Pizza Express and the Casual Dining Group (CDG) are facing criticism for deducting a percentage of staff tips paid on credit card.
Hotel prices in Edinburgh have risen above London, Geneva and Venice to be the most expensive in Europe this month, according to hotel search site Trivago.
Sticky Walnut has gone from an unknown Chester bistro to a northern sensation in a couple of years with a string of accolades under its belt. On the eve of the opening of a second site, Burnt Truffle, owner Gary Usher talks to Restaurant magazine's...
The Glendola Leisure Group and Carlton Hotel Collection are to submit plans to convert a former chapel into a 22-room four-star boutique hotel on Edinburgh’s Rose Street.
A marketer by trade, Andrew Laurillard thinks he’s on to a winner with his Giggling Squid restaurant format, which, in common with a number of his competitors in the branded Thai space, he co-runs with a Thai spouse. He’s probably right.
Giving incentives to staff and customers for gathering and giving feedback and making it a quick and easy process for all involved are the best ways to capture worthwhile data from customers, according to pub, restaurant and hotel operators.
Britannia Hotels is continuing to expand after a difficult few years for the group, and has acquired The Cavendish Hotel in Eastbourne for around £5.5m.
In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.
