London hotels experienced a mixed July, with a drop in occupancy and revenue per available room (revPAR), but increased supply, demand and average daily rates (ADR), according to STR Global’s preliminary results.
As Just Eat just posted a 58 per cent increase in revenue for the first half of 2014, BigHospitality looks at reasons why traditionally dine-in venues should consider offering order and delivery services.
Seafish has revealed the names of the UK’s top 60 fish and chip shops, which are now running for the title of Independent Takeaway Fish and Chip Shop of the Year as part of the 2015 National Fish & Chip Awards.
Italian burger restaurant Ham Holy Burger and its sister company Neapolitan pizza restaurant Rossopomodoro have opened at John Lewis in London’s Oxford Street.
Scottish hotels recorded occupancy rates of 79.2 per cent in May, beating the performance of both England (75.4 per cent) and Wales (76.9 per cent), according to BDO’s latest hotel trend survey.
Luxury department store Harrods is launching a five-month pop-up event, hosting a different Italian Michelin-starred restaurant each month from September, and is looking at renewing the concept with British chefs in the future.
There are many things to consider when deciding which hotel brand to work with, from increased distribution to contract duration. Here Hugh Taylor of hotel management consultancy Michels & Taylor shares his top tips to select the right brand for your...
Eleven QMH hotels operating under the Crowne Plaza, Holiday Inn and Best Western PLUS brands have been acquired by US investment firm Marathon Asset Management for an undisclosed sum.
Chilango, the Mexican restaurant group, has extended its burrito bond fundraising initiative to midnight 26 August after it raised over £250k last week.
Technology provider eRevMax has launched Analytics, a Business Intelligence solution giving hoteliers instant visibility into their business performance at anytime from anywhere.
Judges have revealed the names of 100 regional winners that will be running for the finals of the Great British Pub Awards, taking place in London on 11 September.
Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop...
Shuttlecock Inc, the company behind pop-up event range Mile High, has taken on a five-year lease on a three-storey Marylebone property which will host a variety of pop-ups and chef residencies.
Great Britain enjoyed strong growth in domestic tourism over Easter, helping offset some of the losses experienced during the floods and wet weather earlier this year.
The serviced apartment sector enjoyed strong occupancy in the second quarter of this year, according to STR Global and the Association of Serviced Apartment Providers (ASAP).
Customer service has been voted more important than food quality and value for money when choosing where to dine out, according to an annual survey conducted by Grass Roots.
Exclusive Hotels and Venues recently launched its Chefs' Academy, which offers aspiring junior chefs a two-year programme of intensive training to pave the way for a successful career in the restaurant industry. Executive chef Andy MackKenzie, the...
Restaurant Associates, the restaurant management division of Compass Group, has appointed a new managing director to replace outgoing boss Andy Harris.
The Forum for Private Business has published advice which could help small- and medium-sized hospitality businesses cut the cost of complying with regulatory changes.
The rise in property prices in the capital's prime central locations is prompting a change in hotel developers' attitudes, according to Wetherell's 'Sleeping in London' report.
Bubble tea shop Chatime is currently franchising at a rapid rate. The brand has just opened its sixth site in Nottingham and its seventh will open in London by the end of the month.
Turnover for Jamie’s Italian passed the £100m milestone in the year to 5 January, although EBITDA fell 9% to £11.9m as the management invested in infrastructure for International expansion, as well as the new Jamie’s Italian Trattoria brand and the rollout...
The foodservice market is outpacing grocery in terms of growth, with new food to go and all-day dining concepts helping satisfy consumer demand for out-of-home experiences, according to CGA Strategy.
As the hospitality sector moves closer to the impending skills crisis, new research has shown migrants and unemployed young people could play an important role in helping tackle the industry's recruitment woes.
Aviva Investors Property Trust has announced plans with Queensberry Real Estate to renovate Machester’s Corn Exchange and turn it into a large independent dining facility.
Whether a hotel, restaurant or pub, the quality of beer served can have an impact on customer satisfaction, profits, sales and waste. Here, Steve Lakin of drinks dispense service Innserve gives his tips on good cellar management for great beer.
Branded residences combining a luxury hotel with private sale or serviced apartments are set to become a major niche sector in the London hospitality market, according to Wetherell’s ‘Sleeping in London’ report.
Gluten free brand BFree will now be supplying Multigrain Wraps and Ovenable Soft White Rolls to hospitality operators through frozen food distributors Central Foods.
InterContinental Hotels Group (IHG) has reported a strong upturn in revenues for the first six months of 2014, with first half trading ‘particularly strong’ amongst its UK properties.
At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full of Spanish flavour: roasted monkfish with black olives, Serrano ham and thyme.
All day-dining concept Fields will be opening in late September on London’s Clapham Common, a ‘big sister’ site to the co-founders first café; M1LK in Balham.
Roka, Rainer Becker’s contemporary Japanese robatayaki restaurant brand, is entering the casual dining market with a new concept called Shochu Kanteen housed in the basement of its Charlotte Street restaurant.
