Ahead of the next revaluation of business rates in April next year Richard Wackett, a partner at Montagu Evans, addresses hospitality operator's potential concerns.
Hotels hoping to capture both business and leisure travellers should focus on ‘affordable luxury’ to generate bookings and please guests, especially among Millennials, BDRC Continental has said.
Hotels are almost certainly losing business to the sharing economy platforms such as Airbnb, a panel has suggested at this year’s BDRC Hotel Insights Forum 2016.
Bartenders from London venues Quo Vadis, Hix, Polpo, The Clove Club and Bernardi’s are among those set to take part in the inaugural Soho Negroni Championship next month.
Grind & Co, the artisan small coffee chain backed by John Ayton MBE, has opened its own roastery, which will enable it to roll-out three or four sites next year, according to BigHospitality's sister site MCA.
Alexander Boyd is now executive head chef at the Caxton Grill St Ermin’s Hotel Westminster, the venue formerly overseen by Adam Handling before he left to set up his own venture, The Frog.
Farmopolis, a new ‘urban farm’ café overseen by The Magazine restaurant chefs Emmanuel Eger and Felix Weber, is to open in the Jetty floating garden in London’s Greenwich on 20 September.
Restaurateur Peter Ilic will close the Farringdon branch of his Little Bay restaurant group at the end of the month as part of plans to grow his healthy fast food brand Foodilic.
Food hygiene ratings have greater influence over a diner’s choice of venue than customer service, according to research by food safety management company Checkit.
Cheshire-based hospitality operator, 16 Hospitality, has acquired a new site in Stretton as part of its portfolio of pubs across the North West and North Wales.
Restaurateur Kurt Zdesar, who previously helped to found dim sum group Ping Pong, has made his name with trend-setting London sites such as Chotto Matte, Black Roe, and the now-closed Bouillabaisse. With new Italian concept Fucina set to open this autumn,...
Unfinished business. That’s how Phil Howard describes the motivation behind his decision to get back into the kitchen and cook, although you could also probably attribute it to the fact that he isn’t work shy.
Watch our latest video to find out about Cha Chaan Teng, Splendid Restaurants' new Chinese restaurant concept, from its executive development chef Jeremy Pang.
Charlie Carroll has turned the traditional steakhouse model on its head with Flat Iron, his affordable steak restaurant brand. And the secret’s in the name
Comptoir Libanais, the Lebanese restaurant chain, is to open six new sites over the next three months, including one in John Lewis’s flagship Oxford Street store.
Bluebird, the London Chelsea site from D&D London, is to re-open this month after extensive refurbishment, with Liam Smith-Liang as new executive head chef.
Trade Union ‒ the food, drink, barber and florist collaboration from the team behind Grand Union ‒ is seeking a second location in the centre of London, following its launch in Wapping in June.
Chef Adam Handling has branded online criticism as “unfair, frustrating, and personal", but has apologised for replying to a negative TripAdvisor review by saying the customer was an “imbecile” who should “stick to McDonalds”.
Bar operator Drake & Morgan will convert two Corney & Barrow sites to its own brand by the end of the year as it looks to integrate the city-based wine bars into its estate.
The founder of a late night food delivery service is targeting hotels to help them offer quality room service without running their kitchens after 11pm.
London ice skating rink Queens – which claims to be the city’s only permanent rink and first opened in the 1930s ‒ is to re-open its doors this 16 November as Queens: Skate-Bowl-Dine.
