Daily news, insight and opinion from the world of restaurants
VIEWPOINT
Simon Jenkins is the group pastry chef at Marcus Wareing Restaurants. He talks to BigHospitality about why giving pastry chefs more recognition could help make it easier to recruit and retain people in this sector.
Fifty-three per cent of hospitality businesses make use of zero-hour contracts, according to the latest figures from the Office for National Statistics (ONS).
Regional hotels outperformed London properties in January 2015, achieving double-digit profit growth compared to bottom line declines in the capital.
Claude Bosi is hosting a dinner to raise money for Hospitality Action at his two Michelin starred restaurant Hibiscus in Mayfair on 15 March.
Brits have voted on what makes the best bacon butty, with some interesting findings for pubs, restaurants and hotels to take note of.
London’s eating out scene is thriving, with diners frequently visiting restaurants at lunchtime and on weekday evenings, according to a new survey.
Starwood Hotels and Resorts have launched a new digital partnership with Uber.
PS - the Pub Company will open its second Blue's Smokehouse in Twickenham this weekend as it looks to roll out the concept in and around London.