Register
To receive our newsletter, click below…
People Moves
Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk
Institute of Hospitality Fellows’ Dinner
A champagne reception followed by a three course dinner with wine. An exclusive event for Fellows’ and their guests.
Details: www.instituteofhospitality.org
Hotelympia Party
This spectacular party is held on the evening before the last day of the Hotelympia Exhibition. Many exhibitors and show visitors use this as an opportunity to network and meet with clients in a relaxed and fun environment. The event will offer a 3 course meal accompanied by top class entertainment. To conclude the evening’s entertainment will be a disco until the small hours giving you the chance to Twist and Shout, Shimmy and Popcorn Boogaloo on the dance floor!
How To Open A Successful Restaurant Business
This course has been designed in order for applicants to understand the important procedures that come with opening a successful restaurant.
Latest News
Royal visit to Westminster Kingsway College marks centenary celebrations
HRH The Prince of Wales has launched the… More…
11th March 2010, 3:38pm
McDonald’s offers national qualification for work experience
Young people who complete work experienc… More…
11th March 2010, 3:32pm
French restaurant starts Saturday lunch for first time in 50 years
Mon Plaisir, situated along Monmouth Str… More…
11th March 2010, 3:01pm
Myristica Indian restaurant moves to new waterfront premises
Myristica is moving into the hub of Bris… More…
11th March 2010, 2:55pm
RSS Feed Subscribe
March 2010
- THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
- ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
- AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
- TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
- IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon
View The Archive
