With social distancing rules likely to be in place until the end of the year there’s a big question mark over 2020’s food festivals and other larger food-related events.
Honest Burgers has been impressively proactive during the Coronavirus crisis, with initiatives including HIT classes and state of the nation addresses for furloughed staff, helping out charities and even finding its team work in other sectors.
Chef and author Zoe Adjonyoh believes more support is needed for small enterprises such as her own that are looking to pivot and refocus their business as a result of the Coronavirus crisis.
The co-founder and CEO of Grind says that fewer tourists and fewer office workers alongside health and safety restrictions could create an extremely challenging environment for hospitality businesses when the UK's lockdown lifts.
Jason Atherton has talked about the impact the Coronavirus crisis has had on his Social Company restaurant group, and the steps he’s taking to make sure it can bounce back.
The Michelin-starred chef is preparing thousands of meals a week at his Penarth restaurant to feed hospital workers on the front line of the Coronavirus crisis.
Grilled cheese maestro Mathew Carver on helping his cheese suppliers through the Coronavirus crisis, his upcoming barge restaurant and moving into the delivery space.
The founder of Lussmanns on turning one of his six restaurants into a dark kitchen for producing meals to heat at home and his advice to other restaurateurs looking to do the same.
Chef and restaurateur Paul Ainsworth has described the week that started with Boris Johnson advising people to stay away from pubs and restaurants (16 March) as the worst week of his life.
We speak to Alchemilla chef Alex Bond about the Government's support package for staff and how he's switched from tasting menus to cooking simple meals for NHS workers.
In our fist United We Stand podcast, we talk to Brighton and Hove restaurateur David Toscano about the challenges of keeping an independent restaurant brand alive through the Coronavirus crisis.
As the new year gets rolling, now is the perfect time for hotels, restaurants and pubs to determine the key developments that will impact their business in 2014. This short audio podcast, taken from Christie & Co's annual Business Outlook, should...
The likes of social media, online advertising and mobile loyalty apps allow businesses large and small to reach out to increasingly digital-savvy consumers. But how can these ‘digital innovations’ be used in the most effective ways to impact your restaurant’s...
They’re all on it. Big national chains, high-profile chefs and small emerging brands across the UK have realised the power of Twitter. But in the fast-moving world of social media, how can you use the networking site to convert followers to customers?
In the third part of our Dietary Requirements special feature, BigHospitality takes a trip to Terre à Terre vegetarian restaurant in Brighton, to find out exactly what it’s like running a venue that is not just continuing to push the boundaries in meat-free...
What skills do you need to be a hotel manager? Following a special media masterclass for select hospitality journalists, this was the question posed to Arie van der Spek, chief executive of Glion Institute of Higher Education.
Now the dust has settled on George Osborne's fourth Budget speech, the race is on to identify the winners and losers from this year's announcements. BigHospitality has pored over the detail so you don't have to - our audio report contains...
Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs in particular, are constantly fighting to change these perceptions of jobs in the sector but now the team behind a new initiative gaining momentum believes it...
Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described the team's ninth place in the World Pastry Cup as 'disappointing'.
Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the talk’ when it comes to job creation by making more opportunities available to young people if they want to receive more support from the Government in other areas.
A picture might tell a thousand words but getting the right photo and video to market your hotel, restaurant, pub or bar is often not as simple as penning some winning prose - so what top tips can hospitality businesses take to improve their imagery?
From Travelodge to the Savoy, hotel design has always played a crucial role in reinforcing brand identities and differentiating a business from its competitors. But with an increasing number of 'design-led', 'luxury' and 'boutique'...
In a special audio report recorded at The Restaurant Show, Jacques Dejardin, head of operations at Jamie Oliver, reveals how the group is looking to retail, takeaway and collection, event catering and possibly all-day dining to protect its restaurants...
At 22.7bn and in growth, the UK on-trade beer, wine and spirits market remains a star performer. This panel discussion at The Restaurant Show explores some of the current trends and identifies how you should be revising your drinks list over the next...
Gordon Ramsay is dishing out the orders in the restaurant, Mary Portas is in charge of the rooms and Gok Wan is running the bar. The stars of Hotel GB think the show will have an eventual wider impact on our hospitality industry - are they right? BigHospitality...
Twenty-two members of the industry are set to battle it out in the boxing ring later this week for Rumble in the Kitchen, a charity event designed to raise funds for the into work programme Galvin's Chance.
London hoteliers have questioned the assertion from the Government and tourism agencies that the hospitality industry will see a boost in trade from the Olympics in the next two years as hotels begin to assess the impact of the Games.
The London 2012 Olympics may have reaffirmed Britain’s place at the toptable of world sport and sparked a wave of euphoria across the country, but for many of the capital's restaurants, the event has not yet proved to be so successful and business...
TV shows like Great British Menu have led to a resurgence in popularity among chefs for cooking banquets or developing event catering, so BigHospitality went behind the scenes at a fine-dining three-course meal for 2,000 at the Royal Albert Hall to find...
To mark five years since the implementation of the ban on smoking in pubs and bars in England, BigHospitality has produced a podcast report investigating the current situation and possible future options for campaigners and publicans still hoping to change...
Discount vouchers have traditionally proved an effective tactic by some operators in encouraging consumers to eat in their outlets and have risen in popularity since the recession. But the popularity of these schemes has raised concerns that some operators...
Former Michelin-starred chef Marco Pierre White has spoken to BigHospitality in an exclusive audio interview on his new Channel 5 TV show Kitchen Wars which he says supports the restaurant sector by helping independent restaurateurs and encouraging employment...
The number of restaurants led by big-name chefs in branded luxury hotels has grown significantly in recent years, and having this 'brand within a brand' can, at first glance offer significant advantages for both parties.
As the number of people booking tables and then not showing up increases we ask how big a problem is it for the restaurant sector and what can the industry do to guard against it?
Just over a week since the 2012 Budget, hospitality operators are weighing up the effects of the policies contained in the Chancellor's speech on their businesses - but what wasn't said or what was notably missing for hotels, restaurants and...
Minimum alcohol pricing which stops retailers selling drinks for less than the tax paid comes into force this year but reports now suggest the Government is looking to go further and may support a minimum per unit price; but what would the impact be on...
Work experience has hit the headlines as Government talks with businesses concerned about the scheme to get unemployed youngsters on placements continue; BigHospitality asked hospitality industry leaders at Hotelympia, including Raymond Blanc, for their...
In January the announcement the London 2012 organising committee (LOCOG) was releasing rooms sparked fears hotels might not be as full as hoped, so a week later BigHospitality spoke to those in the industry to see if hotels were reassessing expectations...
Reviews website TripAdvisor has angered some members of the industry who feel the website does not do enough to protect businesses who find themselves victims of false or defamatory reviews.
You’ve found your dream job and have bagged yourself an interview, but failing to make the right first impression on the day can halt your job application in its tracks.
Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to write a successful job advert to ensure hospitality business owners and HR managers attract the right candidates to their companies.
Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.