Audiocasts

In a special audio podcast, Rhubarb gave BigHospitality their top tips and advice on banquet and event catering after serving 2,000 diners a night in the corporate dinner week at the Royal Albert Hall

How to run a successful banquet or develop event catering

By Peter Ruddick

TV shows like Great British Menu have led to a resurgence in popularity among chefs for cooking banquets or developing event catering, so BigHospitality went behind the scenes at a fine-dining three-course meal for 2,000 at the Royal Albert Hall to find...

Many of the major national restaurant chains are falling back on deal sites, coupons and voucher codes to drive business

Discount dining: Help or hindrance for the restaurant sector?

By Luke Nicholls

Discount vouchers have traditionally proved an effective tactic by some operators in encouraging consumers to eat in their outlets and have risen in popularity since the recession. But the popularity of these schemes has raised concerns that some operators...

Chef Mark Greenaway has greatly increased his profile having opened his eponymous restaurant at No. 12 Picardy Place in Edinburgh last year

The growing relationship between celebrity chefs and hoteliers

By Luke Nicholls

The number of restaurants led by big-name chefs in branded luxury hotels has grown significantly in recent years, and having this 'brand within a brand' can, at first glance offer significant advantages for both parties.

The hospitality industry has reacted to measures included in the Chancellor's 2012 Budget - but what was missing from the speech? BigHospitality asked operators their thoughts.

Budget 2012: What was missing for the hospitality industry?

By Luke Nicholls & Peter Ruddick

Just over a week since the 2012 Budget, hospitality operators are weighing up the effects of the policies contained in the Chancellor's speech on their businesses - but what wasn't said or what was notably missing for hotels, restaurants and...