Operators from within the bar, nightclub and restaurant sectors have come together to form a new trade association which aims to be 'The Voice of the Night Time Industries'.
Paul Bayliss, the general manager of the Macdonald Manchester Hotel & Spa and Macdonald Manchester Townhouse and Chair of the Manchester Hotelier’s Association (MHA), talks about how the luxury hotel market can survive faced with such strong growth...
Ping pong entertainment concept Bounce is opening a second site in London and its first in the US following the success of its flagship site in Holborn.
The UK B&B Association has branded Booking.com a ‘bully’ following a settlement with the Italian, French and Swedish authorities this week (21 April) which prevents hotels from offering a cheaper rate than the online travel agent through their own...
Craft brewer BrewDog has announced plans to build a craft beer themed hotel as well as expand its UK bar estate and extend its brewery capacity by raising £25m through its Equity for Punks crowdfunding campaign.
InterContinental Hotels Group (IHG) has launched its 'Zhou Dao' programme across its global estate to ensure its hotels are ready to welcome a growing number of Chinese travellers.
Aparthotel group Roomzzz is opening a site at Manchester's Corn Exchange as part of a £30m redevelopment programme by Aviva Investors and Queensberry Real Estate.
Philip Newman Hall, the managing director of restaurant and hotel Le Manoir aux Quat'Saisons, is calling on the industry to do more to raise the profile of service roles and encourage more young people to consider a career working front-of-house.
The kitchen garden is nothing new, but over the last few years more pub, restaurant and hotel owners have started growing their own produce to enable their business to run more sustainably and give them an interesting point of difference.
Chef and restaurateur Rick Stein is working on three projects in Padstow, Cornwall, where he currently operates four sites while also planning to grow his restaurant estate across the UK.
Mark Sargeant, co-owner of Folkestone restaurants Rocksalt and The Smokehouse and the newly-opened Duke William pub, talks about his new role as chef director of The Strand Dining Rooms and why you won't see his name above the door of any of his...
Like-for-like sales rose 5.1 per cent over the Easter weekend at pub and restaurant groups, helping to overcome a flat March according to the latest Coffer Peach Business Tracker figures.
Eleven new foodservice outlets including Yauatcha and Jose' Pizarro Tapas Bar & Restaurant have opened today (15 April) as part of the £20m Broadgate Circle development in The City.
Mark Sargeant is planning for his first pub - The Duke William - to be an accessible and welcoming environment where customers will be able to order 'simple pub food done well' alongside local ales, drinks and bar snacks.
A new fast-casual grilled skewers restaurant is hoping to break up what its owner calls the ‘monotonous’ salads and sandwich-centric London lunch market.
Chef Russell Brown has said he will focus on running his consultancy Creative about Cuisine following the sale of his Michelin-starred restaurant Sienna at the end of this month.
Bar, restaurant and microbrewery business Zerodegrees has set plans into place for expansion this year with locations along the M4 corridor its focus for new sites.
As one of the three founders of Taiwanese street food stall Bao, Shing Tat Chung has just turned restaurateur proper with the opening of a first permanent site on Soho's Lexington Street last week (8 April).
Polpo Ltd, the London based restaurant group led by Russell Norman and Richard Beatty, has secured a site in Chelsea for the sixth London Polpo to open on 18 May as the co-founders look to a future sale.
Internal competitions are a crucial tool to motivate staff within all levels of a business and can also be used to drive menu development and promote sales of certain items.
Graham Long joined The Chancery in London last year as executive chef. After a two-year stint working in Hong Kong, where much of the produce is imported, Long became passionate about only using seasonal produce.
A Michelin starred restaurant is offering guests who book through a pre-paid ticketing service up to 20 per cent off in an attempt to reduce no-shows and make Michelin level dining more accessible.
New restaurant start-up venture The Kitchens will launch at Spinningfields in Manchester next month, giving six new food and drink entrepreneurs the chance to test their concepts out on the public.
Burger & Lobster has installed guest management technology at its Cardiff restaurant to allow it to better manage its reservations and give customers more accurate wait times.
The Seafood Pub Company is on track to grow to 20 sites in the coming years. Founder Joycelyn Neve talks about how she is making waves with her fish-led group.
