Argentinian steakhouse concept CAU will open its first central London site in St Katharine Docks next year and intends to expand its presence in the capital.
Over-attentive waiting staff has been named as the most irritating practice in British restaurants in a survey commissioned by restaurant critic Barry Verber.
The much-anticipated EU Food Information for Consumers Regulation came into force on 13 December. BigHospitality looks at what is changing, and the impact of the new law on the industry.
Even Frydenberg is senior vice president of operations for Western Europe and global initiatives at Starwood Hotels & Resorts Worldwide. He talks to BigHospitality about the Aloft brand and how mid-scale hotels need to change to remain competitive.
Pub and restaurant groups enjoyed a 3.4 per cent increase in like-for-like sales in November compared to the same month last year, according to the Coffer Peach Business Tracker.
Hotel performance both in London and in the regions is expected to remain strong until the end of the year, according to HotStats’ first Hotel Market Profitability Forecast.
Government policies such as the smoking ban, alcohol duty escalator and VAT are to blame for the closure of more than 6,000 pubs in the past eight years, according to a new report by the Institute of Economic Affairs (IEA).
A majority of guests want as much variety as possible in hotel breakfasts, but different nationalities prioritise different aspects of the experience, according to a survey by hotel.info.
Director of City Apartments David Smith and Staying Cool serviced apartments were among the winners at the Association of Serviced Apartment Providers (ASAP) Conference Awards 2014.
Online travel agents (OTAs) form two thirds (73 per cent) of search results – both organic and paid for – for hotel-related keywords on Google UK, according to digital agency Crafted.
Bartender-led drinks consulting business The Cocktail Trading Co will launch its own bar, The Cocktail Trading Company Development Bar & Table, in London’s Oxford Circus in mid-January 2015.
Only one third of hospitality businesses feel 100 per cent ready for the legislation coming into force this Saturday (13 December), according to a survey commissioned by technology supplier Caternet.
On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for a special masterclass to celebrate the launch of its professional school, The Oriental Culinary Institute . BigHospitality caught up with Hom and School of Wok founder...
Bill's, Inception Group, Ed's Easy Diner and Loungers were among the hospitality firms to make it on this year’s Sunday Times Virgin Fast Track 100 league table – which ranks Britain’s fastest-growing private companies.
Wahaca, the Capricorn Ventures-backed Mexican concept, is eyeing two further openings under its eponymous brand in London and more sites for its fledgling D/F Mexico format, according to our sister title M&C Report.
With plans to roll out its female-friendly STK steakhouse in the UK, as well as its new sister STK Rebel brand, Jonathan Segal’s The One Group is eyeing a meaty chunk of the steak market
The three chefs behind the The Good Egg all-day brunch pop-up concept have told our sister title M&C Report they expect to open their first permanent site in Stoke Newington in late February and want to open at least two more sites in the next five...
Suga Gunam opened her first solo venture – The Hideaway – this year, and hopes to open a second bar next year. She talks about her experience with chains and her passion for helping people.
Nathan Outlaw has announced that his two Michelin-starred Restaurant Nathan Outlaw will be moving from its current home in Rock to new premises in Cornish fishing village Port Isaac.
This infographic, released by HotelREZ Hotels & Resorts, looks at who millennials are, how they travel, hospitality trends driven by their demand and marketing techniques to target them.
Credit and debit card transactions rose by over 6 per cent in 2014, leaving hospitality operators that do not offer cashless payments ‘behind the curve’, according to payment processor Worldpay.
