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Choice Hotels International has introduced a new modular design package, Lobby in a Box, to enhance extended stay hotel conversions for its Suburban Studios and MainStay Suites brands.
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From my first job to my last, hospitality businesses have not always been a safe or equal spaces for women. The Swillhouse story is a stark reminder that a toxic culture still prevails in hospitality.
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London’s D&D restaurant group isn’t the only major player in UK hospitality to significantly invest in outdoor spaces over the past 17 years…
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In Sicily, summer is known to last longer. This year, in a city historically tied to hospitality and welcome, the atmosphere of vacation and relaxation will linger until October. The city of Marsala is ready to host the first edition of "Insolito…
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Avid readers of this series, or anyone who moves in culinary circles, will know that those under the tutelage of Alain Ducasse are destined for great things. And when we say great things, we mostly mean Michelin stars…
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Anyone who’s worked with the general public knows how baffling some people’s behaviour can be.
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Iñaki Villaluenga, hotelier, has been established in Morocco for three decades, with various businesses, from textiles to restaurants. In recent years he has made a name for himself after acquiring the Hotel Mandy in Tetouan: a hotel-restaurant…
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It was once owned by Winston Churchill – now the Londonderry Arms in Co Antrim will become Ireland’s first ‘whiskey hotel’ in a £2m investment.
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Yas Plaza Hotels has launched a new and innovative sustainable culinary project at their Italian restaurant, Filini Garden, led by its chef, Marco Gattone. Called “Il Pane e’ Oro”, the initiative sees the restaurant transforming leftover bread into…
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Liujianxin (Lincoln) is a master chef from Beijing who studied at Cordon Bleu. He is a renowned culinary artist, and among his many certificates and awards, he is a Gold Medal Executive Chef and National Level I Judge of the Catering Industry…
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It’s probably escaped most people’s attention, what with the football, the election, the Ukraine war, the horrors of Gaza, the assassination attempt and the revelation that the most powerful human on the planet has the intellectual sharpness of a…
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Tom Kerridge is keenly aware of the “huge responsibility” he has as a chef. Not just delivering a cracking meal to diners, but paying proper respect to the people who came before him in the long process of getting food to the table…
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Chef Tom Kerridge has said he hopes Jeremy Clarkson will shine a light on the challenges of running a pub when he opens his own.
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When industry people get together to talk about hospitality there is never any shortage of enthusiasm. Topics of discussion often include new methods, advancements, current concerns, and directional advice, but how do you know what to accept as…
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As hoteliers and consultants, we respond to the question of profitability spontaneously. In Asia, most large format hotels have a much more equal distribution of rooms and F&B revenue. In some cases, F&B can be 50% of the total revenue. The question…
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Hilton’s VP of food and beverage strategy and development for the EMEA region, Emma Banks, shares her learnings on engaging staff and customers in countering food waste.
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Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinary director of Brown’s Hotel in London, has been announced as the new chair of The Royal Academy of Culinary Arts (RACA).
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Ray Villaman, CEO/owner of the Tahoe Restaurant Group, said operators should classify all of their menu items to adjust prices accurately.
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