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.
09-Jul-2014 - With consumers now more empowered than ever before, loyalty schemes have become a widely-used tactic among retailers, and increasingly so among restaurant and pub operators. Ben Chesser, CEO of loyalty marketing software provider Footfall123, explains the simple steps to follow for loyalty scheme success in the hospitality sector.
02-Jul-2014 - Customer demand for cashless payment is on the rise and independent hospitality businesses must start accepting credit and debit cards or risk losing out to the chains. Here David Maisey, managing director of card payment specialists Chip & PIN Solutions, explains how to switch to secure cashless payments.
19-May-2014 - Not every business has the resources to create its own website, but by maximising social media and review sites, you can give yourself and your customer a voice. Here Elliot Adams, communications manager at Yelp , shares his tips on building an online business presence.
12-May-2014 - What it means to be mobile-ready as a hospitality business is changing. It’s no longer simply making sure your website works on mobile phones. It’s about providing the best possible online customer experience. Here, Emily Tippins, head of Digital Strategy at Journey and editor of Well Travelled , explains the key aspects of a successful mobile web strategy.
24-Apr-2014 - Hospitality operators understand that offering the chance to stay connected whilst enjoying a coffee or taking a business trip can win new customers and attract repeat visits. However, many brands aren’t doing enough to maximise the potential sales revenue that free Wi-Fi could bring. Paul Leybourne, head of sales at managed communications specialist Vodat International , explains how operators can increase profits by getting their customers online.
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.
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.
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.
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.
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.
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.
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.
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'.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
|Access to the Restaurant Magazine digital edition|