Poor sales and mounting debt from the expansion years have led to full-blown restructurings in the casual dining sector and the arrival of the consultants. James Daglish advises on how to avoid disaster
When Sketch opened in 2003, it was almost universally panned. Fifteen years on, it boasts two Michelin stars and is counted among London’s restaurant royalty. Owner Mourad Mazouz and chef Pierre Gagnaire reflec ... Read more
Your restaurant has a new supplier of perishable produce. Their service offering seems good and their pricing is very competitive, but unfortunately your restaurant suffers complaints from customers about food ... Read more
In addition to being chief executive of Frasers Hospitality EMEA, Guus Bakker took on responsibility for Malmaison and Hotel du Vin last year. He tells Janet Harmer how there is room for growth across all thre ... Read more
When The Caterer unveiled its Top 100 most powerful people in hospitality in April, eyebrows were raised at the lack of women in top jobs in hospitality. Lisa Jenkins looks at the top 10 women in the list and a ... Read more
The expansion of CH&Co in recent years created an unwieldy portfolio of 22 brands. Janie Manzoori-Stamford finds out how the burgeoning company has streamlined its business in order to become more efficient
Robert Dalboth from En Route has just been appointed to the role of managing director of the global airline catering business. He talks to Katie Pathiaki about what’s hot in the sector and his future plans for ... Read more
The unseasonal weather over Easter – along with the long-running problem of Brexit – has affected the growing of some crops. Lynx Purchasing has the industry info on the prices to watch this summer.
New research has revealed that while 85% of hospitality businesses would consider themselves sustainable, almost half don’t have specific corporate social responsibility (CSR) targets in place.