Business - Trends & Data
More than three-quarters of UK restaurateurs polled by The Caterer in a survey with law firm TLT believe the number of restaurants will rise over the next 12 months. But operators still face challenges, as our round table discussion proved
Sriram Aylur, chef and director of operations at Bombay Brasserie and Quilon, tells Janie Manzoori-Stamford how his family imparted to him all the knowledge necessary to go far in the industry
Following the very sad news last week that Jonray Sanchez-Iglesias passed away aged just 32, we asked some of the chefs and industry figures who knew him best for tributes to their talented colleague, who ran the Michelin-starred Casamia in Westbury-on-Trym, Bristol, with his brother Peter.
Louise Roberts, 21, apprentice chef at Lexington Catering, won this year’s Chef Stagiaire award. She talks about competition nerves, her dreams for the future and the contest’s prizes
With leading operators crying out for chefs nationwide, Stuart Mathieson, former head of hospitality at Cornwall College and one of the founders of Academy Nathan Outlaw, asks if more such beacons of excellence could help ease the recruitment pain
Having sold Sam’s Brasserie in Chiswick and Harrison’s in Balham to Hawksmoor duo Will Beckett and Huw Gott, Sam Harrison tells James Stagg what he’s learned from operating in the capital for 10 years
The news that business secretary Sajid Javid has ordered an investigation into tipping in restaurants – following recent reports in the London Evening Standard that found that a proportion of the service charge in some restaurants was being spent on administrative costs – will no doubt be met with mixed emotions from the industry.
We shrink from the real reason why people with disabilities are rarely found enjoying the hotel experience, says Arnold Fewell. Is he right?
As teenagers receiving their exam results ask what lies ahead, John Hyde, executive chairman at HIT Training, argues for better engagement
What can hospitality operators learn from the customer service and marketing skills of two legendary masters of the disciplines? Peter Hancock, chief executive of Pride of Britain hotels, relates the wit and wisdom of Diego Masciaga and Derek Taylor in these two books
Caterer Fare of London’s managing director John Durden urges the industry to rediscover those British gems that may otherwise be lost
As food and beverage manager at the Goodwood Estate, Zoe Mann co-ordinates hospitality for thousands of guests at events such as the imminent horse racing extravaganza the Qatar Goodwood festival, set for 28 July to 1 August. She speaks to Hannah Thompson about her nine-year career at the estate, local sourcing, tiered hospitality, and working with guest chef Bryn Williams