Spotlight on Wenlock Spring
How water harvested from 400 million year-old rock in the heart of England could drive your venue’s margins
Expertise
Explore our chef profiles, and handy hints and tips on making the most of your food and drink offering
Expertise ordered by latest date
Chef spotlight: Joshua Jones
We talk to the Head Chef at Number Eight restaurant in Bideford, Devon about his mission to open his customers’ eyes to a whole new world of food
Are you making the most of energy drinks?
Boost your menu and margins with a power drink and dine deal
How to crack open the big Easter opportunity
Good Friday favourites, sharers and showstoppers – here are three ways to sweeten the long weekend!
Make this Mother’s Day your busiest yet
Here’s how working together with local businesses can boost your bookings and revenue
Behind the scenes: Holiday Inn at Manchester Airport
How smart thinking and flexible service have transformed an airport hotel into a dining destination in its own right
How to increase your Valentine’s Day restaurant bookings
Valentine’s Day remains one of the most important dates in the hospitality calendar, with couples looking for somewhere that feels special, memorable and worth booking ahead for. But standing out on a night when expectations are high takes more than a set menu and a bottle of fizz. From experience-led ideas to smart service tweaks and thoughtful menu planning, small changes can make a big impact on both bookings and spend. Here are five practical ways to elevate your Valentine’s Day offer and make the most of the occasion.
Our guide to the Six Nations
The Six Nations is one of the biggest fixtures in the sporting calendar, bringing packed venues, long sessions and high expectations from fans. Getting it right takes more than just showing the game; preparation, pace and the right atmosphere can make all the difference between a good day and a great one. To help venues make the most of the tournament, we spoke to the team at Tiny Rebel to hear how they approach Six Nations service. From stock planning and streamlined menus to staffing, early openings and standout drinks, here’s their advice on putting on a brilliant tournament from kick-off to final whistle.
Chef spotlight: Mike Bury
We talk to the Head Chef at Beverley’s The Crown and Anchor about his inspirations and favourite cuisines
