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Ask the Experts

Our panel of industry experts give their top tips on a range of topics, from marketing to operations and staffing, to help you run a better business. 

Ask the experts

How to tackle food waste to benefit the bottom line

10-Apr-2014 - Hotels, restaurants and pubs are picking up the tab for more than £1.3bn of the annual £2.5bn bill for food waste across the UK’s hospitality and food service industry (HaFS). WRAP’s Hospitality and Food Service manager, Charlotte Henderson, looks at how you can reduce this impact on your profit margins and the environment.

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How to protect your business from fire risks

07-Apr-2014 - Fire safety is a serious consideration for hospitality businesses. Here, David Lalor, director at Keybury Fire & Security , explains why you shouldn't go it alone when it comes to risk assessment and choosing fire safety equipment.

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How to maximise trade from overseas visitors

24-Feb-2014 - More overseas visitors are coming to the UK than ever before, and their rich new cultures are changing the shape of the UK events calendar. Here, Dave Hobday, managing director of WorldPay UK , argues that the hospitality industry must up its game, offering practical advice on attracting new overseas customers into outlets throughout the year.

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How to design a welcoming restaurant

21-Jan-2014 - Competition in the dining-out market grows stronger every year, so how can you ensure your restaurant is visited and continues to be visited by customers? While food, drink, service and price are key, the design you choose for your restaurant can also help. Here, architect Andy Ince of Harrison Ince Architects gives his advice on how to design a welcoming restaurant.

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How to manage your hotel, restaurant and pub laundry

06-Jan-2014 - With the start of the new year Steve Clarke of the Brilliant Laundry Group  gives his advice on how best hoteliers, restaurateurs and publicans can manage their laundry service. 

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How to attract generation Y as hotel and restaurant guests

09-Dec-2013 - Anne Blackburn, director of Sidona Group , which works with hospitality businesses to help them improve customer experiences, suggests five ways to attract guests from generation Y to your hotel or restaurant.

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How hotels can get the best from OTAs

06-Nov-2013 - Hoteliers often call Online Travel Agents (OTAs) such as booking.com, Expedia and LateRooms ‘a necessary evil’ as they help to market and sell bedrooms, yet in doing so take a considerable chunk of the business’s bottom line through commission.

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How to cut time spent on administration

10-Jul-2013 - Jerry Brand of integrated technology provider Caternet suggests ways hospitality managers can cut the hours they spend dealing with paperwork after research it commissioned showed that 86 per cent of food and beverage managers were spending too much time in 'admin hell'. 

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How to photograph food

22-Apr-2013 - Jodi Hinds was the official photographer for the UK team at this year's Bocuse d'Or and has produced images for chef Steven Doherty, The Magpie Cafe in Whitby and Simpsons - The Cook Book. Here she shares her top tips for photographing food. 

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How to turn emails into return visits

07-Jan-2013 - Matt McNeill, chief executive of email and mobile marketing platform Sign-Up.to, gives his top tips on how best to use email marketing to build repeat business at your restaurant, hotel or pub. 

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How to get the best value from food and drink suppliers

10-Dec-2012 - With ingredients continuing to creep up in price there has never been a better time for restaurant, pub and hotel operators to seek out the best value from their suppliers to ensure profit margins don't get squeezed too much. Here, Pelican Buying Company managing director Shabaz Mohammed gives some tips on benchmarking to ensure you get the best prices available to your business. 

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How to sell more desserts

26-Nov-2012 - Sarah Frankland, head patissier at William Curley and winner of the 2012 inaugural Mövenpick Gourmet Dessert Chef of the Year competition, shares her top tips on how to sell more desserts at your restaurant, pub or hotel.

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How to keep beer fresh

01-Nov-2012 - With cask ales back in growth , publicans will be looking to stock more of them, but what is the best way to keep beer? Conrad Boucher of automated beer line cleaning system Beer Piper , underlines the importance of keeping beer lines clean to ensure pubs can serve the perfect pint.

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How can I attract more tourists to my restaurant, hotel or pub?

24-Sep-2012 - Philip Britton of UKinbound advises hoteliers, restaurateurs and publicans on how they can make the most of the inbound tourist market and ensure tourists are heading their way when they visit the UK.

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How to ask for ID without alienating young customers

28-Aug-2012 - Tim Ogle, European chief executive at customer intelligence company Market Force Information , outlines ways that pub, restaurant and hotel owners can educate their staff to best ask for ID when selling alcohol to young customers without alienating them.

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How to write a wine menu

07-Aug-2012 - John Grieveson, commercial director at on-trade supplier Enotria, offers his top tips on how to write a wine menu for any restaurant, hotel or pub.

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How to protect your hotel from the threat of terrorism

26-Jun-2012 - Chris Phillips, a former head of the National Counter Terrorism Security Office (NaTSCO) and a consultant at Wilkinson Construction Consultants outlines how hotels and other hospitality businesses can protect themselves from a terrorist attack.

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How best to manage a business break-up

12-Jun-2012 - Many restaurant and hotel businesses are set up through partnerships, but what do you do when one partner wants out? Barney Leaf, an expert in shareholder disputes at Laytons Solicitors, advises on how best to manage a business break-up.

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What to consider when writing a menu for your restaurant, hotel or pub

28-May-2012 - Charli Matthews of writing and brand language consultancy The Writer, gives her top tips on how restaurants, hotels and pubs should approach menu-writing. 

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How hotels can comply with fire safety laws

21-May-2012 - Geoff Wilkinson, a building inspector, fire engineer and managing director of Wilkinson Construction Consultants, explains what hotels and other hospitality businesses need to do to stay within fire safey laws following recent prosecutions.

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How to improve environmental and commercial sustainability

08-May-2012 - Robert Morrall, managing director of Route Organisation , explains how hotels, pubs and restaurants can gain commercial benefit from improving their environmental credentials.

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How to play music effectively and legally in your hospitality business

21-Mar-2012 - Dharmendra Patel, managing director of PlayNetwork talks about the benefits of playing music in a pub, restaurant or hotel and advises on how to ensure it is being played legally. 

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How to help staff sell wine with confidence

05-Mar-2012 - Lily Brierley, training manager at Enotria, explains how hospitality business owners can make their staff more aware of wine lists and encourage them to openly talk about wine with customers in a bid to maximise drinks sales.

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How to keep your hospitality business free of pests

20-Feb-2012 - Savvas Othon, technical director at Rentokil Pest Control, advises hospitality businesses on how to keep pests at bay during busy times.

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How a hospitality business can improve its credit rating

06-Feb-2012 - Simon Streat, managing director of SME, Experian UK&I, explains how restaurant, hotel and pub owners can improve their credit ratings to help give business a boost and make it easier to expand.

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