NEWS
Emma Eversham finds that with little effort and time, but plenty of ideas and enthusiasm, putting afternoon tea on the menu can help boost profits
SEARCH JOBS
Gleneagles in Perthshire, the Dorchester and the Langtry restaurant at the Cadogan, both in London, have announced new additions to their teams
4 Jul 08 12:18 PM
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- Development Chef - £excellent - Freshtime UK Ltd - Lincolnshire
- Junior Assistant Manager - £20-£22K The Ebury Wine Bar & Restaurant - London
- Sommelier - £Competitive - Zuma Restaurant - London
- Junior Chefs - £excellent - The Bildeston Crown - East Midlands
- Head Chef - £Competitive - City Inn Limited - Glasgow
YOUR NEWS COMMENTS
Taste of London sweet with success
23 Jun 08 2:26 PM
Well, I enjoyed it
TOP FORUM POSTS
| Title/Author/Date/Description/Comments | Author image |
|---|---|
| Chris Harding wrote this post - A load of Pollocks | |
| 28 May 08 3:13 PM | |
| in: Seasonal produce | |
| Kelly Dean wrote this post - re: impossible | |
| 28 May 08 3:01 PM | |
| in: Seasonal produce | |
| Kelly Dean wrote this post - Is Pollock okay? | |
| 28 May 08 2:50 PM | |
| in: Seasonal produce | |
TOP FIVE
Top five tips to survive the credit crunch
- Keep the business looking good. It doesn't cost much to keep a place clean or give it a lick of paint, but will make it look welcoming to customers.
- Don't scrimp on quality. Customers will know if you have swapped your usual high standard products for cheaper alternatives and may be reluctant to pay the same price.
- Use promotions. They bring in new custom and can make existing customers feel they are getting more for their money.
- Join forces with other local businesses. If you can share deliveries or buy certain goods together in bulk it could save everyone cash.
- Continue to develop the business. If you planned menu changes or a redesign don't hold off. It will retain interest.
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