Report bolsters price argument
MINIMUM pricing received a further boost last week when the University of Sheffield published an updated report on the impact the legislation would have.
The...
Chef enters hall of fame
RAYMOND Blanc’s successful culinary career was honoured at hospitality show Hotelympia last week when the chef was presented with a Lifetime Achievement Award.
Blanc has...
Carlton seeks capital connection
THE firm behind Glasgow’s Carlton George hotel is on the lookout for premises in Edinburgh city centre.
Carlton Hotel Collection, which also operates hotels in...
A uniform approach can pay dividends
ENSURING your staff are wearing appropriate workwear is crucial for any professional operation, whether employees are customer-facing or not.
That’s the view of Ric Shonfeld,...
Chef’s special: Malcolm Webster
Malcolm Webster, Executive chef, Sheraton Grand Hotel & Spa, Edinburgh
How long have you been in the catering business?
I’ve been in the catering and hospitality...
Recipe of food year is success
Ad campaign will capitalise on this year’s events
A YEAR-long programme showcasing Scotland’s food and drink promises to raise the profile of Scottish restaurants.
The Year...
Negotiate for festive prices
Good value is key this Christmas, new report says
Negotiating on price when ordering seasonal produce could pay dividends for operators this Christmas, a new...
Chefs on hand at Paisley food fest
Michelin starred chef Nick Nairn was sharing some tricks of the trade in Paisley on April 23 as part of the town’s second annual...
New look for island hotel
THE Harbour Inn & Restaurant on Islay has been relaunched with a new look.
Owners Neil and Carol Scott have revamped the seven guest bedrooms...
Zonal strikes gold
ZONAL Retail Data Systems has picked up a Gold Standard Award (GSA) for its training provision.
The EPOS firm, which supplies the hospitality sector, won...
Columns
Niall Hassard
Andrew Dowson
Neil Morrison
Luke Richardson
