Daily news, insight and opinion from the world of restaurants
Diners would like to see a wider range of portion sizes offered to them in restaurants, hotels and pubs as research revealed by WRAP shows that more than a quarter regularly leave food on their plates at the end of a meal.
Ross Shonhan, the man behind ramen restaurant Bone Daddies, is doubling up in London with the opening of Flesh and Buns – another Japanese concept, this time specializing in ‘hirata’ steamed buns – in Covent Garden next month.
As last month’s #SocialRestaurant podcast underlined, social media is tearing up the traditional notions of marketing and sales throughout the restaurant industry. And things are certainly no different for hotels, as we discovered in our trip to the...
Hilton Worldwide has today unveiled plans to expand its value Hampton by Hilton brand with two new hotels in Birmingham and Gatwick Airport which will see the concept double its presence in the UK by 2015 to 23 properties.
Tilda is helping caterers cash in on the growing consumer demand for its Easy Cook Basmati & Wild Rice with the launch of enhanced value packs that will serve up improved returns for operators.
Jamie Oliver's chain of Italian restaurants had a successful 2012 according to the company's latest financial results, which show that revenue surged to nearly £94m last year, helping to drive a 7.5 per cent increase in net profits.
South Manchester-based restaurant The Beagle has announced it is rethinking its food offer and has teamed up with local street food collective Guerilla Eats whose traders will take turns to supply the venue's menus and food.
Wynyard Hall Hotel, a country house hotel in the Tees Valley, has been given the go-ahead to start a £4m redevelopment plan to create a new cookery school with additional event space and accommodation in its historic walled garden.