More than half of restaurant guests believe that the booking cancellation process needs to be made easier, according to a new survey by HGEM, with 56% expecting an option to cancel in any correspondence.

The search is on for the best pizza in the UK in 2019 as the National Pizza Awards returns.

Manchester Airport will welcome 15 new food and drink brands in its £1bn transformation of Terminal Two that will see it double in size.

News Updates

Consumer spending grows 1.3% in August

In August, consumer spending grew by 1.3% year-on-year, representing a decline in real terms when accounting for inflation, according to data from Barclaycard.

Major staff shortage expected in face of ‘hard’ Brexit

There is expected to be a major shortage of serving staff in the hospitality industry in the face of a ‘hard’ Brexit, according to research from e-learning provider, High Speed Training.

The best and worst catering confessions

There are currently 2.3 million Brits employed in the hospitality sector, and it’s well known for its high-pressured environment and long hours. As well as this, hospitality workers deal with two-three complaints from unhappy customers per week.

F&B driving retail footfall at leisure destinations

New research has revealed that almost one in 10 trips to regional malls are driven primarily by F&B or leisure.

Latest Issue

KERB parks up

From a choc-mobile ice cream van, to a huge membership organisation owning London’s street food scene, KERB has now found a permanent home, having opened a huge 23,000sq. ft bricks-and-mortar site in Seven Dials. Founder Petra Barran talks about humble beginnings, finding a flagship, and a genuine passion and excitement for good food.

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Social Media: Gary Usher, founder of Elite Bistros

If you don’t already, you should be following Gary Usher, founder and owner of Elite Bistros, on social media. The restaurateur is refreshingly honest and never afraid to call out a malicious TripAdvisor review. Here, he gives insight into the world of marketing and social media, and how it’s working for Elite Bistros.

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