Related topics: Business, People, Service, Restaurants
With the 2012 London Olympics fast approaching, the hospitality industry needs to step up its service standards to provide visitors with a warm, British welcome.
Keiran Terry, operations director at Caprice Holdings
According to Caprice Holdings operations director Keiran Terry, this extends to more than just a friendly smile.
With this in mind, Terry explains at a recent R200 seminar, how the group that is famous for its service standards at restaurants like The Ivy and Le Caprice treats its customers like kings.
Copyright - Unless otherwise stated all contents of this web site are © 2012 - William Reed Business Media Ltd - All Rights Reserved - For permission to reproduce any contents of this web site, please email Robert Proctor - Full details for the use of materials on this site can be found in the Terms & Conditions
With only three UK restaurants on the list at Monday night’s World’s 50 Best...
As we celebrate the tenth year of the Worlds 50 Best Restaurant Awards, BigHospitality...
As the number of people booking tables and then not showing up increases we...
Just over a week since the 2012 Budget, hospitality operators are weighing up the...
Minimum alcohol pricing which stops retailers selling drinks for less than the tax paid...
Work experience has hit the headlines as Government talks with businesses concerned about the...
In January the announcement the London 2012 organising committee (LOCOG) was releasing rooms sparked...
The Live Music Bill was passed by the House of Commons on Friday 20...
Reviews website TripAdvisor has angered some members of the industry who feel the website...
You’ve found your dream job and have bagged yourself an interview, but failing to...
Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to...
John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives...
Britain’s front of house staff lack the professionalism and respect found in the kitchen...
The key to hiring the right staff first time round is a strict recruitment...
Restaurant and bar operators should encourage their British staff to take up sommelier as...
Businesses must be tech-savvy, improve their service standards and ensure their menus and design...
An exceptional sommelier is proud of his work and adaptable to any given situation,...
Brett Graham, chef owner of The Ledbury in Notting Hill, entered the S.Pellegrino World’s...
Rasmus Kofoed, the Danish winner of the 2011 Bocuse d’Or and chef proprietor of...
Boutique hotel chain Hotel du Vin intends to grow its standalone Bistro du Vin...
Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with...
With the 2012 London Olympics fast approaching, the hospitality industry needs to step up...
Claude Bosi, chef proprietor of Hibiscus in London has recently been described as delivering...
Jason Atherton is on the cusp of opening his first London restaurant apart from...
Alain Roux took over as chef patron of Bray's The Waterside Inn in 2002...
The World's 50 Best Restaurants Awards - one of the biggest events in the...
On the eve of the unveiling of the 2012 Worlds 50 Best Restaurants list,...
In the ten years since the World's 50 Best Restaurants Awards was launched a...
Restaurant presentation, whether that be interiors or tableware, can have a huge impact on...
With up to 30,000 people departing from Heathrow Airport’s Terminal 3 every day, established...
International Women's Day 2012 is celebrated on Thursday 8 March under the theme 'Connecting...
February sees the opening of Gregg’s Table in London’s Bermondsey Square Hotel - the first...
In the latest instalment of our Kitchen Equipment Special Feature we asked chefs working...
Since Mayfair brasserie Hush opened its doors in 1999, founder Jamie Barber has gained...
The director of London 2012 games transport at Transport for London, Mark Evers, has...
Ahead of Valentine's Day leading patissier and chocolatier Will Torrent shows us some top...
Restaurant editor William Drew heads to the kitchens of Les Deux Salons in London...
It is now almost two years since the Sustainable Restaurant Association launched in a...
Chef Bruno Loubet talks through his plans for a second London restaurant and gives...
Food may have become the saviour of the British pub, but that doesn't mean...
It has been endorsed by Heston Blumenthal, Ferran Adria, Thomas Keller and David Chang,...
Day two of The Restaurant Show is almost at an end. Highlights from today...
The Restaurant Show 2011 has kicked off at Earls Court 2 today. If you...
International contest The Bocuse d'Or is probably the greatest chef's competition in the world,...
Westfield Stratford City attracted 200,000 visitors to its launch on 13 September, who were...
Judges for the 2011 National Chef of the Year competition claim the eight finalists...
Earlier this year BigHospitality announced that Jay Rayner, UK chair of the S.Pellegrino World’s...
While beer sales have been steadily declining over the past few years, pub operators...
We’re moving rapidly towards a cashless society, and with the rise of the smartphone...
If consumers are not willing to recognise calorie information on menus, how much responsibility...
With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone...
It’s been a busy year for Jamie Oliver. The celebrity chef has seen his...
Delegates at the inaugural Boutique Hotel Summit this week were told to watch their...
Mid-market hotel brand Jurys Inn has spent the last couple of years reinventing its...
  Rick Stein: Pearls of WisdomThe chef and TV presenter runs three seafood restaurants in Cornwall, as well as two fish and... |
 Recruiting and retaining staff: How to develop employees and cut turnover ratesAdvertising in all the right places and whittling down prospective candidates for a job can seem wasted... |
 Lucy Haines: Career ProfileLucy Haines joined London wine tasting venue Vinopolis as managing director earlier this year, following senior commercial... |
 World’s 50 Best Restaurants 2012: Were three British restaurants enough?With only three UK restaurants on the list at Monday night’s World’s 50 Best Restaurants awards, BigHospitality... |
 IDEAS FROM YOUR PEERSThe Queen's Diamond Jubilee Special: What's your business doing?To celebrate The Queen's Diamond Jubilee next month, BigHospitality has spoken to restaurants, hotels, pubs and bars... |
1 comment (Comments are now closed)
Outstanding customer service
I have just forwarded this to my key kitchen and foh staff. These principles apply across all sectors of hospitality and are to be applauded. We already have quite a few in place and there are others that we can aspire to, even as a country pub and restaurant. I have two NVQ level 3 supervisory management trainees and this will inspire them and reinforce what we are aiming for. This underlines that the customer is still very much king. The only addition I would make is that I train my staff to 'be the customer', which helps them to focus on the needs and wants of those who choose to drink/dine with us over other hospitality businesses in the area.
Report abuse
Posted by Marie Stevens
10 January 2011 | 16h19