pubs and bars
In this section you will find all articles about pubs and bars, giving you an easy route to all the information and news about pubs and bars on Caterersearch.
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Exclusive sustainability survey: We find out how sustainable operators really are, and what progress they've made towards operating more responsibly. The exclusive research, led by Caterer and Hotelkeeper and Raymond Blanc, lifts the lid on what is done with waste and which initiatives are the most important for sustainability.
Posted: 16 May 2012 | 11:42
The Coach & Horses in Soho and the Smithfield Tavern in the City have become the first fully vegetarian pubs in London. Following a trial period, head chef Lahiri Gregorio Balloni has redeveloped the menu, which now offers a variety of vegetarian and vegan dishes.
Posted: 16 May 2012 | 10:38
The bar at Galvin at Windows, on the 28th floor of the London Hilton Park Lane, is set to reopen next week following an extensive £500,000 redesign. Offering 360-degree views across London, the bar at the Michelin-starred restaurant has been completely remodelled...
Posted: 16 May 2012 | 10:19
The Sustainable Restaurant Association (SRA) has teamed up with eating out guide Les Routiers UK & Ireland, which will highlight establishments' sustainability credentials on its website...
Posted: 16 May 2012 | 10:06
Profits at Enterprise Inns for the six months to 31 March 2012 slowed as the size of the company's pub estate decreased and it absorbed increased leasehold costs from its sale and leaseback programme.
Posted: 15 May 2012 | 09:58
Ilkley Brewery is hoping to highlight the plight of pubs to MPs, as its "Save the Pub Beer" was put on tap in the House of Commons Strangers' Bar. Its "Save the Pub" ale will be enjoyed by MPs in support of the All Party Parliamentary Save the Pub group chaired by North-west Leeds MP, Greg Mulholland...
Posted: 14 May 2012 | 16:37
The British Hospitality Association (BHA) has replaced its council and national executive with a constitution and a new board of directors made up of high-powered executives from across the hospitality industry. The industry body said it had made the move because its old structure had become increasingly complex and unwieldy.
Posted: 14 May 2012 | 11:50
Designer Tara Bernerd's interior plays on the hotel's 1970s architecture. But the leatherette - Naugahyde? - booths framed by curious little chain mail curtains, copper lampshades and plant-lined 'living' walls add up to an effect that's more Alan Partridge than Warren Beatty.
Posted: 14 May 2012 | 10:44
The SNP government in Scotland is expected to confirm today that it will set the minimum price per unit of alcohol at 50p, as opposed to the 45p originally suggested. Health secretary Nicola Sturgeon is set to make the move following a fresh report from Sheffield University calculating the impact of the plans...
Posted: 14 May 2012 | 10:22
London-based brewer Meantime has opened the biggest new brewery in the capital since 1936, in a move that will allow it to quadruple brewing capacity. The Greenwich site will also host a brand-new visitors' centre and shop where drinkers will be able to go behind the scenes to see how Meantime's beers are made.
Posted: 11 May 2012 | 16:58
Jonathan Neame, the chief executive of Kent-based brewer and pub company Shepherd Neame, is to become the new chairman of the British Beer and Pub Association (BBPA). Neame's appointment follows the departure of Molson Coors chief executive Mark Hunter.
Posted: 11 May 2012 | 16:05
Tourism trade association UKinbound has criticised the Government for its "continued neglect" of inbound tourism at ABTA's annual Travel Matters conference. The organisation's chief executive, Mary Rance, said she was worried about the Government's continued efforts to extol the virtues of inbound tourism.
Posted: 11 May 2012 | 15:41
Peter Thomas, the chief executive of the BII, has appeared on Radio 4 to address the recent scandal involving Diageo and BrewDog at the BII Scotland Annual Awards. Diageo was forced to apologise to BrewDog following last weekend's event in Glasgow, after it emerged that Diageo staff had threatened...
Posted: 11 May 2012 | 14:34
In Case of Fire: A fire at your property could wreck your business forever. Find out how to keep the risks to a minimum... and how to deal with it if disaster strikes. The Caterer and Hotelkeeper Interview: How Philip Newman-Hall rose from the ranks of a waiter in an Eastbourne hotel to become managing director of Le Manoir aux Quat'Saisons
Posted: 11 May 2012 | 11:55
As exotic ingredients become more mainstream, there is a constant demand as chefs and wholesalers look for the next trend. With improvements in transportation it is now easier than ever to get hold of unusual fruit and vegetables at wholesale markets.
Posted: 11 May 2012 | 10:59
Our appetite for foreign flavours is no longer satisfied by just Indian and Chinese - we are looking further afield. And London in particular is now home to almost every type of cuisine on the planet. Fiona Sims reports
Posted: 11 May 2012 | 10:33
Pub company JD Wetherspoon has joined the British Beer & Pub Association (BBPA). The move is a boost for the BBPA which last week lost the support of Mitchells and Butlers, which has switched its membership to the Association of Licensed Multiple Retailers (ALMR).
Posted: 11 May 2012 | 10:06
We all know that the hospitality industry is highly competitive, so it's essential to stand out - and to stand for something. So how do hotels, bars and restaurants go about achieving this? One of the first steps is to take a serious look at your branding. What are your company's values and who are your customers or potential customers?
Posted: 11 May 2012 | 09:55
Restoration of a period property can add real value to a hospitality business, but planners can impose frustrating delays. Selwyn Parker explains how to maintain architectural features without losing your marbles
Posted: 11 May 2012 | 09:47
In uncertain economic times, it's human nature to seek safety in trusted brands. Emily Manson examines what makes leading brands so attractive and how it is possible to communicate value beyond price
Posted: 11 May 2012 | 09:28
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