Scottish restaurant chain up for sale - For more hospitality stories, see what the weekend papers say

Scottish restaurant chain up for sale
David Scott, the founder of Howies, one of Scotland's largest restaurant chains, has decided to sell up to focus on property development. Fellow shareholders Cameron McColl and John McCoach have taken control of the business in a management buyout believed to be worth more than £2m. Howies pioneered good-value bistro-style cooking in Scotland and the present portfolio consists of six restaurants. – Scotland on Sunday, 11 March

Glasgow pledges hospitality value in Commonwealth Games bid
There is less than a year to go before it is decided whether Glasgow or the Nigerian capital, Abuja, will host the 2014 Commonwealth Games after Halifax in Canada, pulled out on cost grounds last week. The Sunday Herald can reveal 80,000 hotel rooms have been secured at guaranteed rates for the three-week event and thousands of restaurants have committed to a value-for-money contract. – Sunday Herald, 11 March

Prince Charles blames gastropubs for decline in pub darts
The Prince of Wales defended traditional pubs, arguing that gastropubs were killing off darts. At a Clarence House reception, he said: “Whatever a gastropub is, it seems to be threatening the future of pub darts.” – The Times, 10 March

Dinner ladies should encourage fruit take-up
Dinner ladies could have a big impact on children’s diets, according to a survey in the USA. The study found that by dinner ladies simply asking children, “Do you want some fruit or fruit juice with your lunch?” as they queued up boosted the number of children who consumed fruit by 75%. – The Times, 10 March

University adopts Soil Association policy for campus diners
Edinburgh University Students' Association will become the first higher education body in the UK to adopt the Soil Association's Food For Life programme, which has already been established in dozens of schools. The scheme sets targets for caterers to use more unprocessed ingredients, local produce and organic food in meals. It is being trialled at one café at the university, but may be extended to other student unions on the campus if it proves successful. – Sunday Herald, 11 March

By Bob Gledhill

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