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.
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...
The number of completed hotel transactions has risen 28 per cent in the last year according to agents at Colliers International who say there is strong demand from private and corporate buyers looking to invest in 'quality assets and locations'.
South African-born Wayne Androliakos is general manager at Staybridge Suites, London Stratford, the extended-stay hotel he opened just a month before the start of the London Olympics. The hotelier has clocked up experience with a number of big-brand hotels,...
Predictions of warm weather for the August Bank Holiday, coupled with an already strong summer, have led to an increase in the number of Brits planning to take a trip in the UK over the weekend which could result in an industry trade boost of £1bn, says...
Copita and Barrica founder Tim Luther and business partner Nigel Howell will open a traditional Sherry tavern in London this autumn with plans to 'reignite' the nation's thirst for the 'often misunderstood wines'.
Prezzo, the Jonathan Kaye-led restaurant group, will open four sites in total this year under new brand Cleaver before assessing the potential of the chicken, burgers and ribs concept.
London's Bermondsey Square Hotel has refuted claims that Gregg Wallace's restaurant Gregg's Bar & Grill is being closed later this year because it received negative reviews.
A third branch of German beer, food and entertainment concept The Bavarian Beerhouse is set to open in Bristol this month as the company looks to expand outside its London heartland.
School leavers picking up their GCSE results today have been urged to consider a career within hospitality with employers saying it ‘offers young people far more than just a salary’.
Smiths of Smithfield is to launch a new all-day dining concept called SMITHS on the site of John Torode's former restaurant The Luxe in London’s Spitalfields Market next month.
Leased and tenanted pubco Brakspear has today reported a strong set of annual financial results with turnover, pre-tax profit and draught beer and cider sales all up for the year ending 31 September 2012.
Thai restaurant group Mae Ping will re-launch its Wimbledon branch as a Thai tapas restaurant next month following a successful trial of the concept across its estate.
Ashley and Kelly McCarthy, co-owners of the freehold of the Ye Old Sun Inn in North Yorkshire and winners of the prestigious BII Licensee of the Year Award 2013, will be sharing the secrets of their success with fellow publicans as part of the BII’s ‘Business...
Edinburgh's dining scene is almost unimaginable without Tom Kitchin and Dominic Jack, chef-patrons of the Michelin-starred The Kitchin and Castle Terrace restaurants who recently opened their family-friendly dining pub The Scran & Scallie.
Burger & Lobster has confirmed it will open its fifth London restaurant on the fifth floor of Knightsbridge department store Harvey Nichols this autumn.
A report into consumer attitudes towards eating out has shown that diners now care more about whether restaurants offer healthy and nutritious dishes and deal with food waste effectively than if they serve locally-sourced or organic food.
The hospitality sector could be losing up to £37m per year because it is failing to recover uniforms and equipment from staff when they leave their jobs, says workwear specialist Alexandra.
Wagamama and Hakkasan founder Alan Yau is planning to open a new Chinese gastropub concept in Soho, having acquired The Endurance Pub on Berwick Street.
John Paul McLachlan, the chef in charge of the restaurant at the MacDonald Marine Hotel & Spa in North Berwick, has taken over Bunney's deli and cafe in the town.
Fazenda, the Brazillian 'rodizio' restaurant concept with a single site in Leeds, is expanding into areas we’ve previously highlighted as upcoming ‘Hospitable Cities’, with a second site opening in Liverpool this autumn and more to follow in...
Chefs Ashley Palmer-Watts, Paul Foster and John Freeman have arrived in Kenya with Bar Boulud senior maitre d' Paolo de Tarso ready for a climb up Mount Kilimanjaro which they hope will raise more than £50k for charity Farm Africa.
Love's Fresh Pasta, the restaurant that allows diners to design their own pasta or pizza dishes and order them via iPads or wall-mounted touch screens, has taken on the lease of a site in South Kensington where it plans to open its second restaurant...
Prime Minister David Cameron has once again shunned the argument to reduce VAT for the hospitality and tourism sectors, claiming that bringing the taxes down to pre-recession levels ‘would be expensive’ for the UK economy.
Perceptions Group, the programme set up by bosses from across the pub sector to help train young people for careers within the industry, has extended its scheme to include chefs.
Slow and steady improvements in RevPAR and profitability should give UK hoteliers a foundation to plan and invest for the future, rather than continuing to weather the downtown.
A report into the use of technology and marketing in pubs has found that members of ‘Generation Y’ are 67 per cent more likely than their elders to choose a pub offering Wi-Fi, yet the exact same percentage of venues still don’t offer any connectivity.
Giggling Squid, the fast-growing Thai restaurant chain, has secured a further two sites, including its first in the Midlands, a key part of its plans to have a national presence.
Tommi’s Burger Joint, the pop-up-to-permanent Icelandic burger restaurant which has just re-opened in Marylebone, reported 'fantastic’ sales in its first week, with director Robert Aron Magnusson claiming simplicity and quality are the key to success...
Chameleon Bar & Dining, which operates six pubs across Yorkshire and Lancashire, has reported healthy annual accounts in the year to 31 March, with turnover up and margins improved following a shift of focus towards becoming ‘destination food venues’.
