Hotel developer Starboard Hotels has joined forces with regeneration specialist Priority Sites to deliver an ambitious £18 million development in Gateshead in the north east.
Novus Leisure is to acquire the lions share of Soho Clubs & Bars in a deal valued at between £8m and £10m. The group is to buy seven London venues from administrators Kroll.
The London Development Agency and the AA are driving a scheme that aims to increase the number of graded B&Bs in the capital and is offering ungraded B&Bs help to achieve this aim.
The Government joins forces with the UKs biggest water provider to urge the hospitality sector to offer free tap water to customers as a matter of course.
As British Pie Week draws to a close, Jo Bruce reports on an Oxfordshire pub that has built a profitable business focusing on the great British staple food.
Property investment firm unveils plans to offload six UK hotels - including the Hotel Russell in London and The George in Edinburgh - in a package worth approximately £350million.
The Jolly Farmers deli-pub & restaurant at Betchworth in Surrey wins the Best Diversification award at the Countryside Alliances Best Rural Retailer awards at the House of Lords.
Police in Cheshire advise two restaurants to take foie gras off their menus following threats from animal rights activists. The advice follows a similar move by Midsummer House in Cambridge after it was vandalised last week.
Chef patron at Midsummer House, in Cambridge, forced to take action following discussions with local police about animal rights activists desecrating the restaurant at the weekend.
Living Ventures has revealed plans to rebrand its Est Est Est restaurant chain as Gusto Restaurant and Bar, offering the best elements of the existing operation in an improved bespoke environment.
Billionaire property tycoon Robert Tchenguiz is considering putting part of his Laurel Pub Company into administration to facilitate a refinancing of the companys debts.
The company behind the Gourmet Burger Kitchen is considering selling one or more of its restaurant brands - which include Tootsies, The Real Greek and the Bombay Cycle Club - in a bid to prevent a possible takeover by its biggest shareholder Capricorn...
High street department store chain follows up relaunch of its coffee shop offering by revamping its in-store restaurants to meet the demans of the modern shopper.
Tyneside-based Tavistock Leisure reveals plans to double the size of its hotel portfolio in the north east in 2008, as well as expand its Italian restaurant chain.
Efforts underway to ensure all hotels in the seaside town hold the correct licence as fears grow over shabby hotels dragging down Blackpools reputation.
Tragus midmarket restaurant group has signed an agreement in principle to run nine restaurants across four UK Center Parcs ;holiday villages;. The restaurants currently trade under the Chez Pierre, Luciano's and Hugo's names across ...
The role of the host is under-played and under-valued, but initiatives such as Restaurant magazine's Front of House awards may redress the balance says Fay Maschler An acquaintance of mine has written a book based on the history of the London ...
The old image of the North-East as a culinary desert is challenged by the company that has brought a Michelin Star to Windermere ;We have a lot of local staff working for us in the North-East, and because we have four different businesses ...
A third of all new restaurants fail in the first year. Here's how to make sure yours isn't one of them Finding the right venue for your new restaurant can be challenging at the best of times. Brimming with ideas, you're likely to be ...
Whether it's a high-profile celebrity event or a relaxed affair, there's a host of different strategies for a successful launch party You're new in town and you want everyone to know about you. Can you really boost your profile by handing...
There may be some obscure cooking competitions here, but look at what the Venetians get up to… The most bizarre cooking competition I ever went to involved teams of blindfolded leather-clad dwarves on trampolines competing to see who could ...
Look after your staff because healthy, happy staff are not only good for your soul but good for your business Wander around the back streets of any big city and you'll see shadowy figures in chefs' whites and waiters' get-ups, clutching...
New air-conditioning legislation designed to help reduce global warming comes into force this month A new piece of environmental legislation will come into force on July 4 which will affect all restaurants with air conditioning. The new F-gas ...
Nobody wants to bar a customer, but if you feel there really isn't any choice, here are some ways of doing it right. Barring customers is an uncomfortable thing for most restaurateurs, and getting anyone to acknowledge that it happens is very ...
Fine dining Nottingham favourite picks up top prize again World Service in Nottingham has reclaimed the title of Nottingham Restaurant of the Year in the 2007 awards. The restaurant, in Nottingham's Lace Market, won the award in three consecutive...
The biggest single charge that a restaurateur has to pay is usually the rent, and with most leases specifying five yearly rent reviews (although there are some that have them every three or four years), it's worth getting to grips with how they ...
Here is a good scam for you restaurant owners keen to bolster your profits. Offer fresh mint tea and fresh ginger tea. Put a few leaves of the herb or a few slices of the root (don't bother peeling) into a teapot, add boiling water and charge ...
Restaurants are under increasing pressure to reduce levels of salt in food. Here's how to do it It is a widely acknowledged fact that much of the UK's population eats too much salt. Government guidelines recommend no more than 6g a day for ...
Terry Durack of The Independent on Sunday Review picked up the Restaurant Critic's award at the Glenfiddich Food & Drink Awards 2007 at a ceremony held at Sketch in London's Mayfair. Judges, which included restaurateur Bruce Poole of Chez...
Of course we all want to keep the customer happy, but what about when they're just plain wrong? The customer is always right. Aren't they? What about if one goose-stepped up and down in front of a group of horrified German diners, shouting ...
