Chef’s Forum launched to bridge gap between catering industry, education and suppliers
A new forum has been launched in Bristol for chefs whose professional expertise has been recognised with the likes of Michelin stars and AA Rossettes.
Archives for January 30, 2012
Compass launches Rapport to improve guest services
Foodservice supplier Compass Group has launched Rapport – a new specialist provider of front and back of house guest services – to run in tandem with the group’s corporate dining arm Restaurant Associates.
Hospitality businesses urged to take advantage of pension obligation changes
Employers in restaurants, hotels and pubs and bars have been encouraged to take advantage of the extra time that has been provided before they need to comply with automatic pension enrolment obligations.
Olympics organising committee releases more than 120,000 hotel rooms for resale
The London Organising Committee of the Olympic Games and Paralympic Games (LOCOG) has released around 20 per cent of the hotel reservations it had made for the Games, meaning more than 120,000 hotel room nights in the capital will now be vacant during...
Peter’s Food Service launches new pie range
Pie manufacturer Peter’s Food Service has launched a new range of pies that are 30 per cent larger and feature enhanced recipes, but are the same price as the product they replace.
GTBS sustainable certification programme achieves nationwide endorsement
The Green Tourism Business Scheme (GTBS) has become the first sustainable certification programme of its kind to be endorsed by all five National Tourism Agencies of the UK and Ireland.
Macdonald Hotels adds historic coaching inn to its portfolio
Macdonald hotels & Resorts, the UK’s largest privately owned hotel operator, has added the historic 48-bedroom Haycock Hotel in Wansford near Peterborough to its portfolio.
Chefs urged to offer more vegetarian options
Chefs and caterers are being urged to take a second look at their menus, or risk missing out on a potential £700m market of diners hungry for more enticing meat-free options.