National Chip Week starts on Monday so be sure to log on to BigHospitality throughout the week to find out how to maximise sales by featuring them on the menu
Critics say they encourage elitist cooking and inflated egos. The compilers say they help consumer choice and put bums on seats. So are the restaurant guidebooks the industrys saviours or sinners?
Missed out on being listed in this year’s Michelin guide? Fancy bagging yourself an AA rosette? Read on for details of four of the best known, restaurant, hotel and pub guides and how you can maximize your business’s chances of appearing in them.
Henry Dimbleby and John Vincent set up fast food chain Leon after spotting a gap in the market. And they’ve got some pretty ambitious plans, including going worldwide.
The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork
The restaurant founded by Bruce Poole and Nigel Platts-Martin has been voted the Overall Establishment of the Year at the Drinking Out Excellence Awards
Restaurants, hotels and pubs are being advised to plan ahead, change their business model and expect to make a small loss in order to survive the recession
The team behind temporary London restaurant Flash appeals to budding restaurateurs to buy the contents of its restaurant as it shuts for good after 11 weeks trading in an art gallery
An extraordinarily loyal customer base coupled with increased investment in staff will help YO! Sushi ride out the current economic storm, says its chief executive Robin Rowland.
An increasing number of individuals in the hospitality industry are growing, rearing and producing the ingredients they use in the dishes served in their establishments. Emma Eversham finds out the benefits to business from producing their own
