SUBSCRIBE

News > Business

Read more breaking news

 

 

London 2012: Help available but businesses need to help themselves, says TfL

By Peter Ruddick , 01-Feb-2012
Last updated on 01-Feb-2012 at 10:29 GMT2012-02-01T10:29:06Z

Transport help for hospitality businesses during the Olympics is available but TfL told BigHospitality businesses also need to help themselves plan for London 2012

Transport help for hospitality businesses during the Olympics is available but TfL told BigHospitality businesses also need to help themselves plan for London 2012

The director of London 2012 games transport at Transport for London, Mark Evers, has told BigHospitality transport help and advice is available for restaurants, hotels and bars and pubs but hospitality businesses also need to help themselves.

With less than six months to go until the opening ceremony businesses urgently need to look at how their staff will get to work, how they will accept deliveries and whether they need to change how they operate when the transport network becomes busier, according to TfL.

Some of the tips include changing staff rotas or delivery times, stockpiling non-perishable goods or attending one of the 200 plus workshops that are being organised but Evers said it was individual businesses that were best placed to know exactly how they should be preparing for London 2012.

BigHospitality's Top 5 ways to prepare your business for transport during the Olympics:

  1. Find out if your business is on or near the Olympic Route Network .
  2. Look at the anticipated hotspots for roads and public transport .
  3. Use the London 2012 travel advice for business website to make an action plan.
  4. Find out how other businesses are preparing including The Living Room's plans for out of hour deliveries.
  5. Book a place on one of the TfL transport for business workshops .
Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

National Vegetarian Week takes place this week (from 16 to 22 May), and how...

Dish Deconstructed: Robin Gill’s Galician octopus

Dish Deconstructed: Robin Gill’s Galician octopus

Watch Robin Gill, chef-owner of newly-opened Counter Culture in London’s Clapham, demonstrate how to...

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving...

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté,...

In Operation with...Coast to Coast

In Operation with...Coast to Coast

BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out...

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all...

Galvin pub Spitalfields first look

First Look: Galvin HOP

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept...

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and...

Spotlight on Service

Service hiccups: Gold Service Scholarship finalists 2015

Everyone can have a bad day every now and then, as the Gold Service...

Raymond Blanc: Service is no longer about servitude

Raymond Blanc: Service is no longer about servitude

As part of our Spotlight on Service series we speak to chef Raymond Blanc...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...