TGI Fridays plans to open approximately five new sites per year and take advantage of market conditions and the opportunities for “highly cost-effective new site acquisition”.
Scottish licensed trade slams new financial support package as an ‘insult’
The latest financial support package for Scottish businesses has been branded an “insult” by the Scottish Licensed Trade Association (SLTA).
Recipe: Tim Hayward’s mince on toast
Recently, in a very fashionable bar somewhere in New York, a young man with a beard offered me a ‘loose meat, smash burger’.
Book review: Loaf Story: A Love Letter To Bread, by Tim Hayward
The world has had a love/hate relationship with bread over the years: from being a staple, honest part of the diet through to being practically criminalised for its audacity to contain carbs and gluten.
Master Innholders extends industry support to every UK hotelier
Following one of the most challenging years the industry has come across, the Master Innholders is hosting a year-long programme of free events to support hoteliers from all corners of the sector.
How to set up an online takeaway business
From taking online payments to employing drivers, there are a few rules to follow when starting a new venture, says Sarah Earl.
Fortune favours the brave, says Wendy Bartlett
Those who choose to adapt to their new situation will be the ones who will survive, says Wendy Bartlett.
Rational prepares for Veganuary with seven easy-to-cook recipes
Rational UK has released a selection of vegan recipes to celebrate Veganuary.
Latest openings: The Fox Inn, Darjeeling Express, Casacosta and more
A look at the latest restaurants, hotels, pubs and bars to open their doors.
Reviews: Jay Rayner finds Cue Point At Home to be ‘what we need right now’, while Fay Mascher finds standout seafood at Kol in London’s Marylebone
Jay Rayner of The Observer writes that Cue Point At Home’s “vibrant, dynamic food… is what we need right now”