A drop in turnover and spiralling costs have taken their toll on the pub industry, but there is positive action licensees can take, reports Christopher Walton
(10 July 2008 0:00:00)
With solid planning, afternoon menus can help full-service restaurants capture the snack market.
(09 July 2008 17:34:00)
Double Catey award-winning chef John Campbell, executive chef and head of food and beverage at the Vineyard at Stockcross, has made some exclusive videos for Caterersearch.com.
(09 July 2008 15:56:00)
A property suitable for a hotel development near Heathrow Airport is on the market for £10m.
(09 July 2008 15:21:00)
Newcastle-based leisure company Ladhar Group is to launch its first restaurant in London.
(09 July 2008 8:30:00)
The Chinese Immigration Concern Committee (CICC) has warned the Government that there is a “real danger of meltdown” in the ethnic catering industry after the introduction of a points-based system for skilled workers.
(09 July 2008 8:00:00)
Luxury hotel group Hilwood Resorts and Hotels is considering the purchase of the Dakota hotel in Nottingham.
(09 July 2008 7:00:00)
Albert and Michel Roux were the big winners in Tuesday night’s Cateys at London’s Grosvenor House, picking up the specially commissioned Silver Catey award, which commemorates the 25th anniversary of the hospitality industry Oscars.
(09 July 2008 0:01:00)
A hotel operator is being sought for a new mixed-use tower development in Manchester.
(08 July 2008 12:57:00)
Chef Dean Timpson has quit his innovative joint-partnership restaurant venture with Macdonald Hotels at the Compleat Angler in Marlow, Buckinghamshire after just over a year, Caterersearch has learnt.
(08 July 2008 12:29:00)
Luxury hotel operator Von Essen has declined to comment on reports that it is in talks with the Mittal family about selling it a stake in the business.
(08 July 2008 11:56:00)
Countries that host the Olympic Games subsequently suffer a fall in tourist numbers, according to new research.
(07 July 2008 16:36:00)
Scottish & Newcastle Pub Enterprises (S&NPE) has published an environmental policy aimed at reducing energy consumption amongst its 2,200-strong leases.
(07 July 2008 15:28:00)
Caterer has three copies of Marco Pierre White's Great British Feast to give away.
(07 July 2008 13:34:00)
Hotels and restaurants in England and Wales could make combined savings of nearly £400,000 a day by using water more efficiency, according to new government-backed research.
(07 July 2008 13:06:00)
A round-up of the latest restaurant reviews including: Jamie’s Italian, Oxford; Maze Grill, London W1; Cha Cha Moon, London W1; Lemonia, London NW1; Scott’s, London W1
(07 July 2008 11:44:00)
A round-up of the weekend's news affecting the hospitality industry. News includes: Mittals check out luxury hotels group; Las Vegas hotels feel the chill; Heineken to downgrade S&N profits
(07 July 2008 10:57:00)
Essential news from around the world, including: Four tour operators suspend Lake Garda hotel; Rezidor Group opens another property in Middle East; IHG wins management contract in Egypt
(07 July 2008 9:00:00)
The cost of running a pub has risen to 53% of total turnover, as staff wages and premises costs continue to escalate, research revealed today.
(04 July 2008 14:57:00)
Hard Rock International, the restaurant and hotel operator, has unveiled plans to open a “significant” number of new European outlets in the next three years.
(04 July 2008 12:57:00)
London’s Dorchester hotel has appointed Roland Fasel as its new general manager, replacing Christopher Cowdray, who was last year named chief executive of parent company the Dorchester Collection.
(04 July 2008 12:33:00)
The general manager of the Mandarin Oriental Hyde Park in London is leaving today after working at the five-star hotel for just over two years.
(04 July 2008 11:07:00)
Crowne Plaza and Pret A Manger have become the first hospitality operators to sign up to the London Development Agency’s Green500 scheme.
(04 July 2008 8:00:00)
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
(03 July 2008 16:10:00)