The consumption of alcoholic beverages such as beer, cider and wine, at lunchtime is on the increase, according to a report by M&C Allegra Foodservice.
The Government Health Select Committee has urged MPs to take action and introduce a sugar tax on soft drinks, although it has expressed concerns that the hospitality industry could ‘absorb’ the tax instead of passing it onto consumers.
Hotel restaurants across the UK are expected to serve an average of 507 tonnes of turkey, 9.9 million chipolatas and 50 tonnes of stuffing to guests every day over the next month as Christmas celebrations get underway.
Tom Beasley, founder and CEO of Wired Media gives advice to hoteliers looking to take control of the SEO (Search Engine Optimisation) for their websites.
Ex-St John and Salt Yard chef Billy Stock is opening a new Soho fried chicken restaurant which claims to cook-up ‘the best chicken burger in the capital’.
What is good service? Restaurant, hotel and pub operators often talk about making it a key focus of the business and how it is integral to its success, but how exactly do you define it?
Over the last few years David Kelman, executive head chef at Ellenborough Park hotel in Cheltenham has spent his spare time teaching secondary school pupils to cook and mentoring them for cooking competitions. He believes introducing students to cooking...
Hilton Worldwide has become the second major hotel company this week to admit to a security breach which allowed hackers to steal customers' credit card details.
The hospitality industry welcomed small reforms outlined in the Autumn Statement but criticised the Government for failing to implement ‘real and meaningful change’.
With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.
Food Service Management (FSM) companies are leading the way in offering healthier meals outside of the home, a report by the British Hospitality Association (BHA) has shown.
BigHospitality rounds up a number of appointments across the hospitality sector including the arrival of a management team for Oxford’s first Hilton, The Robert Parker Collection and El Gato Negro.
Adam Newth, formerly head chef at Castlehill Restaurant in Dundee and The Seafood Restaurant in St Andrews, is opening his own restaurant - The Tayberry at Broughty Ferry in Dundee.
Community pubs could face closure if George Osborne fails to cut the industry's tax bill in this week's Autumn Statement, the British Beer and Pub Association (BBPA) has warned.
Alcohol sales are continuing to decline, particularly within the Millennial generation, meaning more people will be looking for non-alcoholic options when going out.
Debbie Lakin, senior designer at commercial interiors company Hunter Patel Creative Group, offers her top tips to making your hotel, restaurant or pub look suitably festive this Christmas.
Operating London’s first ‘cat café’ is a huge task, not only are there huge expectations to manage, food hygiene and the cat’s welfare has to be put first. BigHospitality caught up with Tenneil Graham-Murray, assistant manager at Lady Dinah’s Cat Emporium,...
In the next installment of our Spotlight on Service campaign, Malcolm Hendry, general manager of London’s five-star Hotel 41, explains why front-of-house employees are integral to creating a positive guest experience.
Hoteliers in Aberdeen faced further troubles in October with the Granite City’s RevPAR dropping sharply year-on-year as the declining oil industry continues to take its toll, according to the monthly LJ Forecaster Scottish Intercity Report.
A boom in budget and five star brands is expected to see the number of hotel rooms in London grow 12 per cent by 2018, according to new research from London & Partners and AM:PM.
As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.
