Articles By Date 01 January 2012 - 31 January 2012
Results: 301 - 323 of 323

The biggest challenge in 2012 will be the economic uncertainty. No one knows what will happen and we're all crossing fingers that there won't be a double-dip recession. But in challenging economic times opportunities arise. As some operators struggle, sites might become available, giving young guns the chance to get in.

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(05 January 2012 16:36:00)

Now that the festive period is over and we slip into January's low season, it is time to contemplate the year ahead - a year that promises one or two once-in-a-lifetime opportunities, as well as more traditional challenges

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(05 January 2012 16:01:00)

Bespoke Hotels has taken over a long-term lease and the management of the Cotswold House hotel and Noel Arms in Chipping Campden, Gloucestershire. The hotel management company has acquired the lease of the two hotels from Egyptian-based Concorde Hotel Management.

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(05 January 2012 13:29:00)

Mexican casual-dining chain Chipotle is to open its third UK outlet, after it acquired the site of the former Otarian restaurant on Wardour Street in London's Soho. Chipotle is a giant of the US restaurant scene, with around 1,300 sites in its home country and a turnover of more than £1b.

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(05 January 2012 13:16:00)

How To Build a Perfect Business: Do you have all the right parts in place to deliver a great hospitality experience? The Secrets of Great Hospitality: Leading experts and respected critics provide advice for hospitality operators seeking to take their businesses forward

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(05 January 2012 12:57:00)

Pride Catering has scooped a hat trick of silver Food for Life Catering Marks for its school meals work in the South-east. The caterer's contracts at Vineyard, Heathfield and Brookland schools - all in the South-east - were previously bronze. Pride now holds one gold, four silver and seven bronze catering marks.

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(05 January 2012 12:21:00)

Deloitte has raised concerns that some restaurant operators are becoming reliant on discount vouchers, after research in the company's Taste of the Nation report revealed that nearly 60% of consumers have used a special offer voucher when eating out.

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(05 January 2012 12:10:00)

After 18 years' service, Caprice Holdings chief executive officer Des McDonald is leaving the company. In a statement the restaurant group said McDonald was leaving to pursue new challenges and that he wouldn't be replaced.

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(05 January 2012 12:00:00)

oak the mussels and remove the beards. Place a solid bottomed pan on a high heat until it's very hot. Drain the mussels, place them in the pan and add the bay leaves, thyme, onion, leek and cider. Cook with a lid on until the mussels open, then drain in a colander.

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(04 January 2012 17:04:00)

City Centre Location, Leasehold Business, Up to 50 Covers, Fixtures Inc. Bar & Kitchen Equipment, Available Leasehold Interest/Goodwill ...

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(04 January 2012 16:38:00)

A delightful 19th century manor house with incredible development potential and opportunity to improve performance ...

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(04 January 2012 15:53:00)

Leading American chef Charlie Trotter is to close his eponymous restaurant in Chicago, after 25 years in business. He will shut the award-winning 120-seat eaterie in August to embark on a world trip with his wife Rochelle and a master's degree in philosophy and political theory...

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(04 January 2012 14:27:00)

Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at January – the beginning of a new calendar year and the middle of winter. The Brussels sprout season is coming to a close...

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(04 January 2012 12:59:00)

Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat while hot and reserve for the pastilla.

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(04 January 2012 12:32:00)

Season the hake, heat a non-stick frying pan with the oil and butter, place the fish skin side down and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and cook for a further 2 minutes. Serve immediately.

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(04 January 2012 12:27:00)

Elaine Lemm finds a splendid meal with exemplary service at the Punch Bowl Inn at Marton cum Grafton... Tom Chesshyre describes Jolyon's at No. 10, a new 21-bedroom independent hotel in Cardiff as "a breath of fresh air" in a city full of "big boring, corporate chain" properties...

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(04 January 2012 12:03:00)

34, the latest restaurant from the Caprice Holdings stable, was the focus for Jay Rayner this week who found perfect steaks, incredible desserts and a scattering of phone-hackerati. Writing in the Observer, Rayner said that while early publicity had billed 34 as a meaty version of its sister fish restaurant Scott's...

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(04 January 2012 11:51:00)

The once in a lifetime opportunity presented by this year's Olympic Games and the continued staycation effect have created cause for optimism that 2012 will be a successful year for hospitality operators, according to exclusive Caterer and Hotelkeeper research.

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(04 January 2012 11:25:00)

Independent caterer Pabulum has kicked off the New Year with a new school meals contract at Brakenhale School, in Bracknell. The three-year deal is expected to be worth around £435,000 in total turnover...

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(04 January 2012 10:59:00)

Worsening consumer confidence coupled with increasing unemployment will give rise to the UK hospitality industry's biggest challenge yet as 2012 brings a fourth year of cutbacks, according to Horizons.

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(03 January 2012 13:31:00)

School caterers have been given fresh ammunition to compete with the take-aways following a Government decision to allow price promotions. New powers mean that schools will be able to target particular groups of pupils with cut-price lunchtime deals...

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(03 January 2012 12:33:00)

Managed pub operator Innventure has reported that a lack of snow helped like-for-like sales jump 14.5% during the three key weeks of December, compared to the year before. The five-strong food-led group achieved gross sales of £482,000 for the 2011 Christmas and New Year period, up from £421,000 in 2010.

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(03 January 2012 11:36:00)

Russell Ford has joined One08 Restaurant & Bar, located in the heart of Marylebone Village, as executive head chef. He was previously head chef at One08's sister venue Aubrey restaurant at the Kensington hotel.

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(03 January 2012 9:00:00)

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