Action Against Hunger has launched an emergency response to help the 2.5m people affected by severe flooding in Pakistan, and is asking British restaurateurs and diners for their help
Orient-Express Hotels has received more than £3m in damages from the owners of the former Cipriani restaurant in London’s Mayfair, according to its latest results
Labour leadership hopeful David Miliband hopes to give tenants the choice to opt out of the beer tie and reinstate a pubs minister under a new campaign to save the British pub
Harry Miles is the head concierge of the London Marriott Grosvenor Square Hotel. Miles has clocked up an impressive 31 years service at the hotel (previously the Europa) and has seen a huge amount of change, in an ever evolving role
Restaurants, hotels and pubs, including El Pirate de Tapas and Peckforton Castle, tell us about the extra activities they're planning to make their businesses more appealing
Most people rarely get things spot on first time around, and setting up a restaurant, pub or hotel business is no exception. But if you don’t get the design and branding on your second or even third site perfect, you’re in trouble of damaging your business.
If you have funding in place to grow your single restaurant, pub or hotel into a chain, the current economic uncertainty presents an opportunity to gain a foothold in the property market and start along the road to building your empire.
A clutch of operators that took part in a Food Standards Agency trial of labelling menus with calorie information have decided not to continue with the scheme
With many a bank notoriously reluctant to lend to the hospitality sector in the past, how do you pay for expansion and who is likely to lend and help you build your restaurant, pub or hotel empire?
BigHospitality puts one reader's question about what to look out for when acquiring a new restaurant, pub or hotel property to Simon Chaplin, director at property agent Christie & Co
Restaurants, hotels and pubs, including Harvey Nichols and those at Westfield London tell us about the extra activities they're planning to make their businesses more appealing
The chief executive of Orchid Group, the biggest start-up the pub industry has seen, saw his company fall into and subsequently emerge from administration to become the largest food-led pub operator in the R200 list
The World Cup and recent spate of good weather has given a boost to trade at Enterprise Inns (ETI), the leased and tenanted pub operator revealed this morning
Following speculation last week that the Food Standards Agency would be axed, the government has today announced the industry body will continue running, but without its responsibilities for nutrition and labelling
Gourmet Burger Kitchen operator Clapham House Group has reported a 50 per cent increase in profits, although it expects trading to remain ‘challenging’ for the rest of the year
Restaurants, hotels and pubs, including Dean Street Townhouse and Tamarai, tell us about the extra activities they're planning to make their businesses more appealing
Tim Gardner is director and co-owner of The Lonsdale Bar and Restaurant in London’s Notting Hill. After a career spent working for others the revitalised cocktail bar is Gardner’s first solo project
A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession
BigHospitality puts one reader's question about how his business can handle the expected rise in VAT next year to 20 per cent to Martin Couchman, deputy chief executive of the British Hospitality Association
Restaurants, hotels and pubs, including The Cookery School and Butlins tell us about the extra activities they're planning to make their businesses more appealing
Whitbread has sold a former Brewers Fayre in Nottinghamshire to pub operator Greene King, as it concentrates on co-located Premier Inn and pub/restaurant locations
After working for Caprice Holdings for 17 years, Mark Hix left his job as chef director in 2008. He now operates four Hix restaurants in London and Dorset, and is director of food at Rocco Forte’s Brown’s Hotel in Mayfair
Danny Pecorelli, managing director of Exclusive Hotels, is passionate about fine food, which is one reason he’s put quality restaurants at the heart of his offering
After announcing plans last week to build a £5m hotel on Southwold Pier, owner and restaurateur Stephen Bournes has decided to sell the Suffolk attraction after failing to secure development funds
The UK’s first hospitality forum against fraud and theft has been launched, with Gondola Holdings, Starbucks and Compass Group amongst the first members to sign up
Christina Dixon is guest services supervisor at Jurys Inn Liverpool. She won the prestigious Outstanding Customer Service title at the Enjoy England Awards for Excellence earlier this year and chats about the vaule of looking after your guests
Restaurants, hotels and pubs, including The Cookery School and Butlins tell us about the extra activities they're planning to make their businesses more appealing
Working behind a bar can be a lot of fun but you’re on your feet for most of your shift and thirsty customers can be a demanding bunch. Keeping your bar team on top of their game is therefore vital to your business’s long-term success.
The ability to knock together a decent dish and menu is just one aspect of a head chef’s role in the kitchen. Knowing how to handle and lead a team is another. So what makes a good leader?