For National Burger Day, BigHospitality gets advice on what controls can be put in place to ensure that diners are not put at risk from the serving of pink or rare burgers.
High street chains are beginning to use increasingly eclectic ingredients inspired by independent and street food operators in a bid to attract customers, a new study shows.
International tourists who visit the UK primarily to shop spend 80 per cent more during their stay than those visiting for other reasons, according to research by VisitBritain.
Conflict Café, a pop-up restaurant which promotes peace through food will return to London next month with chefs from Honey & Co and Tas Restaurant Group among those cooking for guests.
Simon Rogan’s L’Enclume has been named the UK’s best restaurant for the third year running in the Waitrose Good Food Guide, writes M&C Allegra Foodservice.
Michelin-starred Bristol-based restaurant Casamia will relocate to a new site at the former Bristol General Hospital next year as it looks to ‘push its high standards to the next level’.
The Government is seeking the views of hospitality businesses over the possibility of raising the National Minimum Wage for apprentices and under 25’s.
Richard Groves, group new business development director at Smart Group, gives tips on how chefs and restaurateurs can successfully move into event catering.
The Côte restaurant chain has denied claims that it keeps all the 12.5 per cent service charges it adds to bills and does not distribute them to staff.
A restaurateur has launched a Kickstarter funding campaign to raise £12,000 to fund improvements at the Swan in Sherborne, which he is opening as tapas restaurant Vida Comida on 28th August.
Pho, the Vietnamese street food restaurant chain, is to give nine young people jobs at its new Manchester Corn Exchange venue, as part of its dedication to socially responsible recruitment.
With the chef shortage problem at boiling point, BigHospitality speaks to a range of people from across the industry for their views on how we can begin to solve it and what’s being done already.
The UK has seen visitor numbers to English vineyards increase year-on-year and it is about to become a ‘major player’ in wine tourism, according to the Wine and Spirit Trade Association (WSTA).
Dave Ahern, co-founder of Wahleeah in Fulham, London, is to pay his staff 20 per cent of the restaurant’s profits in order to try to retain and attract personnel, and improve the conditions for his team.
Il Cudega, the Italian restaurant and deli created by Giovanni Brighi and Luca Gaggioli, will open for business in Hackney's London Fields in September.
An ‘unparalleled’ training scheme for the pub sector which sees all members of staff spend two and a half weeks learning both in the classroom and on-site before opening is aiding staff retention and contributing ‘massively’ to New World Trading Company’s...
Hotel owners in Europe will be more likely to opt for franchise agreements with brands than management agreements over the next five years according to property advisor CBRE.
More than 70 per cent of restaurant and pub operators believe the introduction of the National Living Wage for the over-25s next year will have a negative impact on their businesses, according to a survey carried out by M&C Allegra Foodservice.
Saurav Chopra, chief executive and co-founder of Perkbox discusses the importance of having happy employees and suggests ways to achieve a happy workforce.
Daniel Clifford, chef-patron of the two Michelin-starred Midsummer House, speaks exclusively to Big Hospitality about returning to Great British Menu and opening his own pub, the Flitch of Bacon, in Essex.
The challenge of successfully recruiting and retaining staff in the hospitality industry is not one that has just suddenly appeared in the last few months.
Greene King has announced that it has recruited its 1,000th apprentice of 2015, putting the firm ahead of its target of employing 2,000 apprentices by March 2016.
Red’s True Barbecue, the fastgrowing smokehouse concept, is to make its debut in Liverpool this November after securing a site in the city’s Hanover Street, BigHospitality's sister publication M&C Allegra Foodservice has learnt.
Hilton Worldwide is planning to 'mark an exciting new generation of Hilton hotels' with the opening of Hilton Bankside, its first Hilton hotel to open in London since 2006.
The hospitality industry needs to come together urgently and find ways to tackle the chef shortage or face its rapid demise, two Michelin-starred chef Daniel Clifford has warned.
The Plough in Harborne, Birmingham, has announced plans to invest £750k into the business to help it build a second floor with two private rooms and extend the ground floor by 40-covers.
