London 2012 and Transport for London (TfL) will be providing free tools and workshops to help businesses minimise transport disruptions to their operations during the Olympic and Paralympic Games.
British Beer & Pub Association (BBPA) chief executive Brigid Simmonds has committed to meet 'challenging' inbound and domestic tourism targets as she returns to her role of chairman of the Tourism Alliance.
A third of restaurateurs have slashed their prices and almost a quarter have reduced their temporary staff numbers in the past six months to help keep business buoyant through the recession, a survey of small business owners has found.
The hotel group Park Plaza has acquired a site in West London, where it plans to construct a new hotel on a “major arterial route” into central London.
Event and venue caterers are being urged to check that their food and drink offerings are in line with consumer trends so they can take advantage of predicted growth across the sector in the next four years.
Restaurants, pubs and hotels, including Travelodge and JD Wetherspoon, share information about the charity initiatives they're involved in for our special corporate social responsibilty themed Ideas from your Peers.
The College of Food, University College Birmingham, has won the Nestle Toque d’Or competition, which recognises culinary talent and business acumen in the next generation of chefs.
Busaba Eathai in Bicester and Smack in Leamington Spa are the headline winners of this year’s Restaurant and Bar Design Awards, announced last night in London.
Peter Wardley started out as a luggage porter before working his way through the ranks to become a hotel manager. He will open the Radisson Edwardian's latest hotel in Guildford in September as general manager.
Chef Alexis Gauthier has added calorie information to the menu at his London restaurant Gauthier Soho after feeling a 'moral obligation' to supply customers with nutritional information.
Etihad Airways, the national airline of the United Arab Emirates, is inviting UK chefs to join its cabin crew teams as it prepares to launch a new in-flight dining service for its first class passengers.
MWB, the owner of Hotel du Vin and Malmaison hotel groups, is to launch a new high-end steak restaurant and bar at Malmaison Manchester with ambitions to roll the concept out as a standalone brand.
Hotel-style support service operator Bennett Hay has won a contract to supply catering, hospitality and event services for commercial property company Land Securities just nine months after setting up.
Punch Taverns has confirmed that its Spirit managed pub division will demerge on 1 August, and will be positioned to exploit the growing eating-out market.
The London 2012 Olympics are just over a year away with almost a million* people expected to be attending them and their related events both in the capital and across selected areas of the country.
Budget hotel chain Travelodge has acquired 21 new hotels across the UK, including its first in collaboration with Topshop owner Arcadia Group, at a total investment of £165m.
Serial investor Luke Johnson has claimed a reduction in VAT for the hospitality industry is not a ‘fantasy’, and has urged the UK’s larger chains to put pressure on MPs.
BII, the trade group for the licensed retail sector, has announced the shortlisted companies selected for its NITA awards, which recognise training efforts in the pub sector.
How does a relatively unheralded Italian chain go head-to-head with the big boys? Ponti's managing director Stefano Ispani says the answer lies in the country's regional cooking.
With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.
The hospitality skills council People 1st has merged with the transport and travel skills council GoSkills in a move designed to streamline customer service training efforts across the sectors.
Whitbread, Mitchells & Butlers and De Vere are among the companies pledging support for a vocational learning scheme which aims to equip young people with the right skills for work.
CAMRA (the Campaign for Real Ale) has published a new guide on the London pub scene, with the aim of encouraging consumers to visit more pubs and bars.
Fred Sirieix, general manager of Galvin at Windows and creator of a new board game for training called 'The Art of Service', offers one reader a solution to their problem on staff training.
The Best Western hotel group has added another nine hotels to its portfolio in the UK, with a number of further properties also set to sign on within the next few months.
The British Beer & Pub Association (BBPA) is calling on the Government to follow a move in Ireland to drop VAT rates in the hospitality sector which it says would create jobs and aid recovery.
The Scottish restaurant Cock & Bull is considering filing a lawsuit against TripAdvisor for failing to remove a potentially defamatory review, and has already gathered support from hotels and restaurants around the country.
Marriott and Bulgari have said their designer-brand luxury hotel is on track to open in London’s Knightsbridge early next year, and will not face competition in the contemporary luxury market.
Having been a leading figure in the luxury hotel industry for 45 years, Peter Tyrie has founded and developed three high-end hotel groups, including Gleneagles Hotels, Balmoral International and the Eton Group, which fell into administration after being...
Restaurants, pubs and hotels, including Barcelo Hotels and Little Bay restaurants, tell us about the marketing campaigns and promotions they're running this summer to attract customers.
Punch Taverns has appointed URENCO audit committee director and chairman Stephen Billingham as its new chairman following the group’s proposed de-merger of Spirit in September.
The French hotel chain Sofitel this month officially launched its new luxury Legend brand, which forms part of plans to expand its reach in the UK and internationally.
The Craft Guild of Chefs (CGC) is looking for ambassador chefs around the country to take part in food education workshops, which it hopes will encourage a new generation of chefs into the sector by teaching today’s children the basics of cooking.