Front of House
Reporting explores key trends, challenges, and innovations in guest-facing roles across restaurants, pubs, hotels, and catering venues, including service standards, training, team culture, technology integration, tipping practices, and recruitment. Coverage is designed to support operators, managers, and HR professionals in building effective front-line teams that drive guest satisfaction and operational success.
-
May- 2025 -14 MayPubs and Bars
The Three Tuns in Henley to reopen in May
The Three Tuns in Henley’s Market Place is set to reopen under new ownership on Tuesday 27 May. The pub has been acquired by Nigel Sutcliffe, owner of The Oarsman in Marlow and Barry Wagner, owner of the renowned butchers next door Gabriel Machin. The Three Tuns will be run…
Read More » -
Apr- 2025 -10 AprilCatering Companies
Company of Cooks extends RCP partnership in new £10m deal
Company of Cooks has extended its partnerships with the Royal College of Physicians (RCP) and its London event venue, RCP London Events, for a further three years, in a deal worth £10m. The dedicated Company of Cooks team will continue to exclusively manage and deliver the full suite of catering…
Read More » -
Mar- 2025 -10 MarchRestaurants
Ara Restaurant to launch in East London
Chef patron Murat Kilic is set to launch Ara, a new, 76 cover (+20 outdoor), all-day dining restaurant, in East London on 1 May 2025 Ara is Kilic’s third venture following the success of its sister restaurant Amber. The self-taught chef grew up in his native Turkey where he loved…
Read More » -
4 MarchFeatures
What’s behind increased hospitality churn?
In recent years the prevailing narrative in the hospitality industry has been that venues are closing at an alarming rate. Data from CGA revealed that 27,951 hospitality venues closed their doors between March 2020 and September 2024 at a rate of 119 per week. However, what gets lost in this…
Read More » -
Feb- 2025 -20 FebruaryRestaurants
New London restaurant Tasca to open in March
A new restaurant, Tasca, is set to open at a new bar, Cav, in London Bethnal Green on 1 March. Tasca will be a year-long kitchen residency by head chef Josh Dallaway and sommelier Sinead Murdoch. Inspired by the dining cultures of Portugal and Spain with the food focusing on…
Read More » -
12 FebruaryRestaurants
Bohemia restaurant retains Michelin star for 21st consecutive year
Bohemia restaurant, located at The Club Hotel and Spa, has retained its Michelin star for the 21st consecutive year. Only 19 other restaurants in the UK have held a star for as long and Bohemia remains the only Channel Island restaurant to hold a star. The announcement marks the fifth…
Read More » -
Nov- 2024 -27 NovemberPubs and Bars
Award-winning licensee takes on second Shepherd Neame pub
Award-winning licensee Amy Glenie has just taken on her second Shepherd Neame pub, The Royal Sovereign in Bexhill-on-Sea. Glenie, 40, took on The Blue Anchor in Crowborough with the Faversham-based independent family brewer and pub company in 2018. It was her first time as a licensee, after managing a pub…
Read More » -
12 NovemberRestaurants
Hull College unveils newly refurbished training restaurant, Bilocca
Hull College has unveiled its newly refurbished training restaurant, Bilocca, with two successful launch events last week. Bilocca will serve as a training ground for talented students from the college’s Catering and Hospitality courses, offering them an opportunity to gain real-world industry experience under the expert guidance of knowledgeable tutors.…
Read More » -
Oct- 2024 -24 OctoberRestaurants
New all-day restaurant Silva to open in Mayfair
New all-day restaurant Silva has announced that it is set to open in Mayfair in November. Serving breakfast/brunch, lunch and dinner, Silva boasts 91 covers across two floors and an outside terrace. The restaurant is joined on the first floor by a snug bar and a private dining room, ‘The…
Read More » -
Jun- 2024 -17 JuneFeatures
A culinary director’s trends and trials in event catering
Tell us a bit about your background and experience, and what inspired you to become a chef? My passion for cooking started at a young age. Coming from a large family with five brothers, my parents worked long hours, so my nan often spent time in the kitchen preparing meals…
Read More »
