Advice

Organise customer data to achieve a Single Customer View and you'll be able to serve your customers at the right time in the right way, says Celerity's Jason Lark

ASK THE EXPERTS

How to create a Single Customer View

By Jason Lark

Jason Lark, managing director of data marketing company Celerity gives three quick and easy tips on achieving a Single Customer View (SCV) which can help in better understanding of your customers and their habits. 

Joining an aggregator can open up opportunities for hospitality businesses, but it's worth considering the pros and cons before committing, says Andrew Ball

ASK THE EXPERTS

What to consider when joining an aggregator

By Andrew Ball

Andrew Ball, head of hospitality at chartered accountants Haysmacintyre discusses what hospitality business owners should be considering when joining an aggregator.

Hotel guests can be directed down certain routes and encouraged to spend out on extras with clever design, suggests Sam Stokoe of Newman Gauge

ASK THE EXPERTS

How design can encourage secondary spend in hotels

By Sam Stokoe

Sam Stokoe, director and design lead at commercial design agency Newman Gauge, discusses how clever design can be used to encourage hotel guests to spend more during their stay. 

Having a transparent supply chain will ensure minimal risk to your corporate reputation says Whitbread's Mark Parker

ASK THE EXPERTS

How to ensure a sustainable supply chain

By Mark Parker

Mark Parker of Whitbread talks about why having a transparent and sustainable supply chain is 'vital' within the hotel, restaurant and pub business and suggests ways to ensure your business is complying. 

Shared Parental Leave is now available to all parents of children born or placed for adoption from 5th April this year

ASK THE EXPERTS

What you should know about Shared Parental Leave

By Tom Solesbury

Tom Solesbury, a solicitor at Hamlins LLP, gives advice to hospitality employers about the new rules on Shared Parental Leave which came into force earlier this month. 

Ensure all staff know when a deaf guest is staying and avoid uncomfortable situations for everyone says Ruthy Fletcher

Why hotel staff should be trained in deaf awareness

By Ruthy Fletcher

Ruthy Fletcher, deaf awareness trainer and consultant at Support the Deaf People takes us through the reasons why staff at hotels should be trained in deaf awareness and how to go about it to ensure non-hearing guests feel just as welcome as hearing ones. 

Effective upselling can boost sales on the day and help you attract future business

Ask the experts

Top 10 tips for successful upselling

By Steven Pike

Upselling is the life blood of your business. It maximises average spend per head, increases your turnover, but most importantly, enhances the guest experience. Here, Steven Pike, managing director of HospitalityGEM, gives his top 10 tips for successful...

Planning a refrub? Check out our top tips from Melissa Porter

Ask the Expert

10 top tips for a successful refurbishment by TV’s Melissa Porter

By Melissa Porter

Property developer, TV presenter of a host of home and building programmes and judge of the recent Liberis Great British Makeover competition, Melissa Porter gives her top tips on managing your own makeover if you’re planning to refurbish your business...

Align your business volume and energy consumption to avoid a mismatch between need and consumption says Dhillon

ASK THE EXPERTS

Optimising energy efficiency in the restaurant industry

By Har Amrit Pal Singh Dhillon

Energy usage is one of the largest outgoing costs for a restaurant operator. However, this can be reduced without any equipment upgrades or overhauls. Har Amrit Pal Singh (HAPS) Dhillon of Wipro EcoEnergy explains.

Spotlight

Follow us

Restaurant Magazine:

Hospitality Guides

View more

Featured Suppliers

All suppliers