Tante Marie Culinary Academy has launched the UK's first business focused culinary qualification to tackle the shortage of skilled chefs in the industry.
Diners are shunning independent restaurants in favour of better perceived value and quality of food at larger casual dining chains, according to new research by NPD Group.
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 hospitality industry has been named as one of the most sociable industries to work in with almost half (49 per cent) of those surveyed saying they see colleagues socially at least once a month.
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.
Center Parcs UK has announced plans to open its first holiday village in Ireland after signing an option agreement with state forestry company Coillte.
With the UK hotel sector set to see continued growth in to 2016, an increasing number of operators are beginning to use hourly micro-stays to maximise occupancy and monetise empty rooms during the day.
Gastropub group The Jam Tree is opening a late night dim sum and cocktail bar which takes inspiration from Sax Rohmer's Chinese master criminal Fu Manchu.
Jason Atherton is set to shake up the London restaurant scene with three new venues in the coming years as well as an overhaul of his flagship dining room Pollen Street Social in the next 18 months.
Giving more autonomy to the general managers of its eight restaurants and investing in staff training helped make 2014 a ‘transformational’ year for dim sum restaurant chain Ping Pong, according to head of operations Michael Pearson.
Pizza Express has announced plans to recruit 2,500 staff over the next five years and expand its apprenticeship scheme to ensure there is at least one apprentice in each of its restaurants.
Clifford, who is chef patron of acclaimed Cambridge eatery Midsummer House, bought the freehold of the Flitch of Bacon, in Little Dunmow, for £300k with an eye to re-opening it in under five months after a £500k refurbishment.
The owner of Glen Rothay hotel in the Lake District has turned to crowdfunding to help raise funds for bedroom refurbishments and a restaurant re-launch.
Ruthy Fletcher, deaf awareness trainer and consultant at Support the Deaf People takes us through the reasons why staff at hotels should be trained in deaf awareness and how to go about it to ensure non-hearing guests feel just as welcome as hearing ones.
Daniele Quattromini, manager at ClubLounge39 at Canary Wharf and winner of the Gold Service Scholarship 2015, shares his top tips for providing quality service.
Consumer spending on eating out grew for the seventh consecutive month in February, while drinking out saw a sharp month-on-month rise, according to Greene King’s monthly Leisure Spend Tracker.
A raft of restaurants, including the first ever James Martin Kitchen and new concept Halo Fizz Bar from The Restaurant Group (TRG) have opened as part of phase two of an £80m redevelopment of Stansted Airport.
Established chefs can help fix the industry's skills shortage problem by working more closely with colleges and their students, says House of Tides chef-owner Kenny Atkinson.
Hotels in Edinburgh and Glasgow are continuing to capitalise on events, while demand continues to weaken in Aberdeen, according to the monthly LJ Forecaster Scottish Intercity Report.
The Government must cut tourism VAT and give the hospitality sector greater support, according to a report published today (26 March) by Parliament’s Culture, Media and Sport Select Committee.
There is ‘plenty of room’ in London for another steakhouse and burger operator to make their mark, according to Smith & Wollensky’s operations director Nathan Evans, who is gearing up to open the company’s first site outside the US on the Strand in...
Restaurant booking platform Bookatable.co.uk has released its Quarterly Dining Trends report today (25 March), based on 2.6m diners who have used the site over the past 12 months.
Hotel chains in the UK provinces continued to show positive year-on-year growth while London hotels struggled during February according to the latest HotStats' UK Chain Hotels Market Review.
Compass Group UK & Ireland's sports, leisure and hospitality business Levy restaurants has created four culinary director roles to help it better manage its operations across its different types of venues.
Sticking to Dutch founder Piet Derksen’s original idea to create an environmentally and family-friendly holiday park and refusing to make drastic changes at the request of private equity companies has helped Center Parcs UK become the success it is today,...
Bespoke Hotels' latest property Hotel Gotham will open its doors on King Street in Manchester on 7 April following a year's worth of renovation work at the Art Deco-style building. BigHospitality speaks to managing director and general manager...
The British foodservice market is set to grow by 1.1 per cent in 2015 and 1.5 per cent in 2016, according to NPD Group's first complete forecast for the foodservice market.
Big Easy Bar.B.Q & Lobstershack has recruited a new senior management team, including Noel D'Arcy as managing director, to help with its plans to grow the business.
A smart-meter that helps chefs measure and manage food waste has saved hospitality caterers an estimated combined total of £1m, the manufacturer has claimed.
