Daily news, insight and opinion from the world of restaurants
Portuguese-born Hugo de Castro has worked in the hospitality industry for 40 years, 30 of which have been spent as concierge at the Grand Jersey Hotel & Spa in St Helier. He has seen the hotel change hands four times, most recently in August 2011 when it...
IDEAS FROM YOUR PEERS
Restaurants, hotels and pubs, including The Gun in London's Docklands and The Arden Hotel in Stratford-upon-Avon tell BigHospitality about new marketing ideas and promotions they are running to help attract more customers.
The Forum of Private Business has warned the proposed introduction of a Late Night Levy (LNL) is little more than a 'stealth tax' against business and will further harm pubs and operators catering for the night-time economy.
Benny Peverelli, former head chef at healthy fast-food chain Leon, has said London restaurants should not 'rest on their laurels' and must consider value for money as a survey suggests diners think some restaurants might be overpriced.
The world’s largest hotel operator, Accor, has today launched a comprehensive sustainability programme as part of its bid to reduce CO2 emissions by 10 per cent by 2015.
A Bromley-based property developer, accused by Sydenham residents of demolishing more of The Greyhound pub than Lewisham Council's planning permission allowed, has pledged to rebuild the venue and ensure it is reopened for the local community.
National tourist board VisitEngland has today launched a new version of its Access Statement Online Tool, specifically tailored for restaurants and cafés to help them cater for customers with access needs.
Food service and hotel operators are being urged to take part in the Gram Green Paper report for 2012 to look at the industry’s attitudes to the environment and sustainability.
Hoteliers are being warned to pay more attention to their social media profiles as negative comments and complaints could significantly damage a business’s reputation if ignored.
Italian ice cream equipment manufacturer Carpigiani has launched the Freeze & Go machine, allowing chefs to create fresh ice cream and sorbet in just five minutes.