Average hotel prices in Perth and Sterling have more than doubled for the Ryder Cup, while other hotels in Scotland have also see a price rise, according to hotel comparison site trivago.co.uk.
The line-up of chef speakers and demonstrators has been announced for Restaurant Magazine’s new event the Development Chef Club Food Forum which is taking place at Westminster Kingsway College on 1 October.
Restaurateurs Jeremy King and Chris Corbin will be opening their first hotel, The Beaumont, Mayfair, this autumn, complete with three eateries and a suite inside a sculpture.
Tesco has launched its new Express food-to-go store format as it looks to compete with the likes of Pret A Manger and EAT across the lucrative lunchtime market.
It has been announced that Ryan Giggs and Gary Neville’s Hotel Football will open on 8 December this year, with bookings being taken now for that date onwards.
Peacebuilding charity International Alert is to open a three week pop-up restaurant in Hoxton Square this September to mark the International Day of Peace.
UK hotel room prices went up 8 per cent between H1 2013 and the same period in 2014 – twice as steep a rise as the global average, according to Hotels.com’s latest Hotel Price Index (HPI).
Josh Eggleton, the chef behind the Michelin-starred The Pony & Trap in Chew, is preparing to open a new seafood café down the road from his award-winning pub.
New research released by CGA Peach for customer experience specialists InMoment shows that few operators in the food and drink industry link customer and employee engagement, but both are vital in business strategy.
Evening dining concept Shindig will be launching at Lantana Old Street and Fitzrovia this September, when both cafes will open with an evening offering centered round surf and turf.
Customers are more engaged in loyalty programmes for supermarkets than restaurants according to new research from GI Insight that shows only half of people who have joined such schemes are regular users.
The Restaurant Group (TRG) has reported strong financial results for the first half of 2014, with its Frankie and Bennie, Coast to Coast and Chiquito brands all enjoying significant profit and revenue growth.
Business groups have called for government action after a new report showed lending to small and medium-sized firms (SME’s) such as restaurants, hotels and bars continued to fall in the second quarter of the year.
The team behind Birmingham restaurants Opus at Cornwall Street and Café Opus at Ikon will be opening Opus Bar in the city’s Colmore Business District in November.
London hotel profits dropped for the third consecutive month in July while profitability in the provinces soared, according to the latest data from HotStats.
Hospitality SMEs have been told not to defer implementation of the pension changes coming into force next year, as the process can be unexpectedly lengthy.
The Bulgarian-born executive chef of the recently opened Shangri-La at The Shard oversees all food and wine at the luxurious – and somewhat elevated - London hotel.
Flight booking company Just The Flight has released results from a new survey on attitudes to stealing from hotels, which could help hoteliers understand why guests do it.
Martin Williams, who stepped down as managing director of Gaucho earlier this year, has secured the first site for his new restaurant and bar venture M in the heart of the City of London.
Hobart is launching new versions of its Premax AMX and AUP hood-type warewashers to help operators save time and money while providing better cleaning.
The cost of implementation of the new EU allergen regulations coming into force on 13 December could reach £200m a year for food businesses, according to the British Hospitality Association (BHA).
At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.
Melbournes, which operated on a BYO model in Bristol for over a decade before being sold in 2000, is reopening in a different location on 10 September.
In this second part of our special feature on planning for Christmas we look at the latest trends that have cropped up in the festive food and drink world and gather some expert advice on what to consider when putting together the perfect Christmas menu.
It’s the time of year that the hospitality industry starts putting together its festive plans for Christmas, with a number of bigger venues already taking bookings. BigHospitality is starting our special feature on planning for Christmas with a look at...
