Hyatt Place, the upscale select-service brand from the Hyatt Hotels Corporation, is entering the UK with the opening of a new hotel close to London Heathrow Airport next year.
As competition for good space intensifies, restaurateurs are having to become increasingly bricks and mortar-savvy, writes Joe Lutrario in the February issue of Restaurant magazine.
The UK's serviced apartment sector experienced an average occupancy rate of 80 per cent in 2013 with those based in London responsible for driving most of the growth.
Lifestyle Hospitality Group (LHG) has signed a contract with a new master franchisee to roll out its ‘East meets West’ casual dining concept Tiger Bills across London.
The government has made a U-turn on World Cup licensing, and will consult on whether to extend pub opening hours during the football tournament this summer.
Jonathan Paveley has stepped down as executive chairman of Admiral Taverns; to be replaced by John Sands as non-executive chairman, with Kevin Georgel promoted to chief executive officer.
Heston Blumenthal’s two-Michelin-starred London restaurant Dinner has shut up shop for a week following an outbreak of norovirus affecting members of staff and guests.
A historic building in Nottingham has undergone a £1.5 million transformation into a new boutique hotel, bar and restaurant, at a time when business in the East Midlands city is growing fast.
With latest figures showing that consumer confidence suffered an unexpected dip in the final quarter of 2013, foodservice consultancy Horizons believes the eating-out sector will remain in ‘stop-start mode’ until the economy has fully recovered.
Online travel agents (OTAs) and hotels will now be able to offer greater discounts on online bookings after an investigation from the Office of Fair Trading (OFT) into competition practices.
The Premier league has begun its crackdown on foreign football broadcasts in pubs, with one landlord forced to pay out £65,000 in legal costs after a ruling in the High Court.
Starwood Hotels & Resorts has unveiled new smartphone key technology, enabling guests to bypass the front desk altogether, but experts say it is not the beginning of the end for human interaction in hotels.
La Pâtisserie des Rêves, the Parisian boutique patisserie concept from pastry chef Philippe Conticini, is opening its first UK outlet today (31 January) with a site in Marylebone High Street.
Our final piece of kitchen equipment to be featured this week is the Hatco Them-Max Salamander from Imperial Catering Equipment – a versatile salamander that ‘delivers big benefits but is kind on budgets’.
Travelodge’s £57m bedroom refurbishment project is already paying dividends: customer satisfaction scores at revamped properties have doubled over the past year, and the budget hotel chain is now accelerating the programme for the remainder of its estate....
Asia-based hotel operator Dorsett Hospitality International is set to open its first property in the UK this year following the conversion of the former Shepherds Bush Pavilion into a 317-bedroom hotel.
Bianco43, the Italian restaurant company run by Massimo Parodi and Fabrizio Margarita, is to open its fourth site close to Trafalgar Square today (30 January).
Luca Mathiszig-Lee, the young entrepreneur that BigHospitality profiled not too long ago, has stuck to his ambition of opening more hospitality businesses in London, having secured a site in Hackney for a new butcher/restaurant concept.
With Chinese tourism due to drive growth in the UK hospitality sector in coming years, TripAdvisor has published tips for hotels looking to attract Chinese customers.
The UK is leading a ‘resurgence’ in hotel investment in Europe, the Middle East and Africa (EMEA), according to Jones Lang LaSalle’s Global Hotel Investor Outlook 2013.
The second in our series of new kitchen equipment for this week’s Special Feature is the new ‘FlexiCombi MagicPilot’ combi steamer from German cooking technology manufacturer MKN.
How much should I spend? How long should it last? Do I even really need one? These are the questions every chef and restaurant operator will be asking when on the hunt for a new bit of kitchen kit. Here are BigHospitality’s top 15 tips on what to look...
Restaurant, pub and hotel owners have welcomed the news that the Government will be reducing red tape and cutting business rates for small businesses, but say more could be done to encourage growth across the sector.
Jamie Oliver Restaurants has closed three of the four sites currently operating under its Union Jacks brand, as the company looks to concentrate on the continued roll out of its core Jamie’s Italian chain both in the UK and internationally.
Fresh from opening his football-themed restaurant with former teammate Gary Neville, Manchester United star Ryan Giggs has launched a new, premium dining destination in Worsley.
Tom Kerridge's pub the Hand & Flowers scored a hattrick at yesterday’s Budweiser Budvar Top 50 Gastropub Awards, taking the top title for the third year in a row.
Kicking off our series of new kitchen equipment for this week’s Special Feature is the revamped ‘SelfCookingCentre whitefficiency’ range from Rational, offering caterers an efficient, easy-to-use and sustainable combi oven solution.
In the first of this special feature series, BigHospitality speaks to operators and suppliers to find out how best to equip your restaurant, pub or hotel kitchen, depending on the size you have to work with.
David Muñoz, the chef behind Madrid's three Michelin-starred restaurant DiverXo, has announced plans to open a branch of his street food-inspired restaurant StreetXo in London's Mayfair this summer.
Leon, the healthy fast food chain led by Henry Dimbleby and John Vincent, has embarked on its expansion drive outside London, with an opening of a site at the Eurotunnel terminal in Folkestone and restated that it could grow to over 100 units across the...
The co-founder of a new booking website that allows hotels to bid for guests believes the current Online Travel Agency (OTA) model is an ‘unsustainable, tangled web that only serves the intermediates’.
Last week’s revelations of unemployment dropping to a five-year low has been met by positive recruitment ambitions for the hospitality and leisure industries, with almost half of businesses pledging to take on new talent this year.
Spitalfields institution Poppies Fish & Chips has been voted the UK’s Best Independent Fish and Chip Restaurant at the 2014 National Fish & Chip Awards.
One month after revealing plans to build a ‘£1bn hotel business’, the Topland Group has appointed a new director of hotels to lead the international property and investment firm through its next stage of growth.
