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Hoteliers and investors were in an optimistic mood at this year's International Hotel Investment Forum in Berlin. James Garner and Emily Manson report
(23 March 2005 16:35:40)
Last Wednesday (16 March) Chancellor Gordon Brown delivered his pre-election Budget. Below, Chris Druce rounds up the changes that will affect the hospitality industry
(23 March 2005 16:35:28)
A lack of specialist training in catering colleges combined with unsuitable conditions in restaurant kitchens has created an opportunity for independent chocolate-makers to produce handmade chocolates for top restaurants. Janet Harmer reports
(23 March 2005 16:35:24)
We asked chocolatier and p‰tissier William Curley for a steer on the best chocolate books around
(23 March 2005 16:35:23)
Seven ex-managers at the 794-bedroom Hilton Metropole in Birmingham have been charged with conspiracy to steal.
(23 March 2005 15:37:15)
Greenwich Council in London is holding a recruitment day in an attempt to woo more people into its school kitchens.
(23 March 2005 14:37:16)
The Food Standards Agency (FSA) launched a month-long consultation period this week on the development of a signposting system for food labels.
(23 March 2005 12:29:17)
Carlson Hotels Worldwide has swapped its future franchise fees for two seats on the board and a 25% stake in the ownership of its franchisee, Rezidor SAS Hospitality.
(23 March 2005 12:01:10)
Two weeks after clinching its £1b deal to sell 73 hotels, InterContinental seems set to put its entire Australian portfolio on the market.
(23 March 2005 11:57:33)
A round-up of the latest news from the contract catering industry...
(23 March 2005 0:00:00)
A London pub is sticking to its guns despite controversy over the introduction of its "Eat and Go" policy for families.
(22 March 2005 0:00:00)
The Prem Group has been unveiled as the operator of Sheffield's newest boutique hotel, on Leopold Street.
(21 March 2005 22:39:38)
A round-up of the weekend's news affecting the hospitality industry...
(21 March 2005 11:10:45)
Stuck for an idea to boost takings on those quiet nights of the week? How about following the brainwave of Steve Fugill in Leicestershire...
(21 March 2005 10:47:00)
Building on the success of one of its most successful brands, United Biscuits has introduced three new premium McCoy's flavours...
(19 March 2005 0:00:00)
One of the biggest challenges facing hoteliers today is categorising customers, because the old classifications have become redundant.
(18 March 2005 18:55:00)
Hotel sector analysts are predicting growth in both business and leisure travel.
(18 March 2005 16:46:00)
Marylebone Warwick Balfour (MWB), the investment company and hotel operator behind Malmaison, is looking to expand its luxury lifestyle brands over the next two years.
(18 March 2005 16:27:00)
James Sherwood, the founder and chairman of luxury hotel group Orient-Express Hotels, was awarded the International Hotel Investment Forum's lifetime achievement award in Berlin this week.
(18 March 2005 16:03:00)
There are 198,000 licenced premises in the UK, including 60,000 pubs.
(18 March 2005 15:04:00)
Domino's Pizza has smashed the world record for the furthest food delivery, by transporting a pizza more than 10,000 miles from London to Melbourne.
(18 March 2005 13:36:00)
Knorr has added a wood-fired pizza base to its Collezione Italiana.
(18 March 2005 0:00:00)
The GMB Union’s 90,000 hospitality industry members will not be affected by yesterday’s shock suspension of general secretary Kevin Curran.
(17 March 2005 19:20:00)
“Delia Syndrome” is costing restaurateurs and pub-owners money, as people opt to stay in and cook for their friends.
(17 March 2005 18:50:00)
A new upmarket youth hostel concept will open in Edinburgh next spring.
(17 March 2005 18:37:00)
Solicitors across the country are predicting meltdown at council licensing offices this summer, as they expect operators to panic ahead of the 8 August deadline for alcohol licences to be converted.
(17 March 2005 18:14:00)
West London's stylish Hempel hotel has been sold to a consortium of private Irish investors for a cool £16.5m.
(17 March 2005 18:13:00)
My partner and I want to run our own pub, and think moving into management would be the best way to get started. What training is required, and what legal matters are there to be considered?
(17 March 2005 17:05:53)
Sardinian Max Cuccaru, restaurant manager for Asia De Cuba tracks his careeer so far...
(17 March 2005 17:02:00)
Gordon Ramsay is spreading his wings across the Atlantic with a new restaurant in New York, it was revealed exclusively to Caterer this week.
(17 March 2005 16:51:00)
Northern Ireland bar staff joined together this week to demand a total ban on smoking in enclosed public places.
(17 March 2005 13:35:00)
Canadian hotel group Fairmont has appointed Mark Huntley, currently general manager of the Fairmont San Francisco, as new boss of London's Savoy.
(17 March 2005 12:42:00)
Brits consume more food outside the home than anyone else in Europe, according to research from analyst Datamonitor.
(17 March 2005 12:41:00)
The main prize for the winners of last year's Young Chef Young Waiter competition was a trip to Cuba, which gave Nathan Green and Nicolas Mori the chance to see how an impoverished communist state not exactly famed for its food is trying to transform itself into a tourist destination. Dan Bignold reports
(17 March 2005 12:23:00)
What's worse than a complete refurbishment of a hotel? How about a complete refurbishment of a hotel and a change of management? That's how it happened at the Waldorf Hilton. Janet Harmer reports
(17 March 2005 12:21:00)
Leading industry figures at the Hospitality 2005 exhibition in Birmingham last week took the opportunity to thrash out a few crucial issues facing the future of contract catering. Emily Manson reports
(17 March 2005 12:17:00)
Faced with the prospect of your last meal on earth, what would you eat and drink, and with whom? We asked Mark van def Goot to share his thoughts.
(17 March 2005 11:54:00)
"You may wonder why one of the best chefs in the world would write a book that is based on simple food. I think the reason is that he wants to show how it is possible, using nothing but basic ingredients of the highest quality, to make truly great food" Kevin Mangeolles
(17 March 2005 11:08:00)
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