Ask the Experts

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. 

Hotels need to maintain a friendly and welcoming atmosphere but also need to take measures to protect against terror threats

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How to protect your hotel from the threat of terrorism

By Chris Phillips

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.

Ensure you don't end up dealing with a messy split like Gordon Ramsay's restaurant group did when you or your partner leaves the business

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How best to manage a business break-up

By Barney Leaf

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.

Check that your business complies with fire safey laws to ensure you avoid fines like those charged to the Chumleigh Lodge Hotel

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How hotels can comply with fire safety laws

By Geoff Wilkinson

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.

Training must be engaging, interactive and make wine approachable and simple for staff to understand

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How to help staff sell wine with confidence

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.

The London Carlton Hotel's owner is looking at whether it is worth opening a permanent restaurant within the property

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How to open a restaurant in a hotel: run it yourself or contract out?

Gordon Cartwright, managing director of Visionary Dining, advises hoteliers on what to consider if they want to open a restaurant within their property and looks at the best option for one reader trying to decide between running it in-house or contracting...

Handling customers in the right way during times of stress can actually show how excellent your service is

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How to handle customers during stressful situations

Sharon Glancy, director of People 1st Training Company, suggests how reception or front-of-house staff should handle guests and customers when systems fail and the situation becomes stressful.

Agency staff employed for 12 weeks in a business must get the same rights as permanent workers under the AWR

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Agency Workers Rights legislation: What do I need to consider?

New legislation around Agency Workers Rights (AWR) came into force on 1 October 2011. Dawn Redman, director of Retail Recruitment Company, ensures hospitality employers know what they need to consider when employing temporary staff.

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