Ask the Experts

ASK THE EXPERTS

How to make your hospitality business pet-friendly

11-Jul-2016 By Jennifer Stevens

Jennifer Stevens, co-founder of Pet-Fi, a website designed to connect dog-owners with pet-friendly hotels and restaurants, shares her top tips to making your business more appealing to this market. 

How to create a tea menu

27-Jun-2016 By Tom Price

To help restaurants, hotels and pubs capitalise on growing interest in specialist teas, JING's senior tea buyer Tom Price shares his top tips to creating the perfect tea menu. 

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10 tips for successful al fresco dining

20-Jun-2016 By Steven Pike

Steven Pike, managing director of guest experience management company HospitalityGEM, gives his top 10 tips to hospitality operators looking to make a success of their al fresco dining. 

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Five steps to choosing the right tableware

13-Jun-2016 By Valda Goodfellow

Choosing the right tableware for your restaurant is a major decision and can be a big investment. Ensure that investment works for you and your business by following these five top tips from Goodfellows managing director Valda Goodfellow.

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What you need to know about playing music in your hospitality business

06-Jun-2016 By Sarah Mitchell

Music has the ability to create an atmosphere that can contribute to a fun and enjoyable experience in your restaurant, hotel or pub, but before you hit the play button, follow this checklist from Sarah Mitchell at PPL to ensure you're going about...

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Five ways to keep flies out of your hospitality business this summer

23-May-2016 By Martin Harvey

Martin Harvey, managing director of Harvey Environmental Services, gives his top tips for keeping restaurants, hotels and pubs fly-free as the temperature rises.

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How chefs can better serve vegetarians and vegans

16-May-2016 By Tony Naylor

For National Vegetarian Week (16-22 May) , Restaurant magazine columnist Tony Naylor suggests 10 ways chefs can improve their offering for vegetarians and vegans. 

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How to cater for customers following gluten-free diets

09-May-2016 By Kathryn Miller

On the first day of Coeliac UK Awareness Week, Coeliac UK's head of food policy Kathryn Miller, outlines the practical steps hospitality operators can take to cater for customers following a gluten-free diet. 

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How hotels can tap into the bleisure market

25-Apr-2016 By Mark Anderson

As more corporate guests decide to extend their stay in many hotels for a leisure break, Mark Anderson, deputy manager of the Royal Garden Hotel in Kensington, London, gives his top tips to tapping into the 'bleisure' market. 

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Five ways hospitality operators can make more of guest Wi-Fi

18-Apr-2016 By Andrea Calcagno

Andrea Calcagno, CEO of Cloud4Wi lists five ways the hospitality sector can benefit from the Wi-Fi they offer their customers. 

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What to consider when adding a spa to your hotel

11-Apr-2016 By Alistair Johnson

Adding a spa to your hotel business is guaranteed to get people talking about you, but it’s easy to lose sight of the target - to increase your customer offering and your revenue, says SPA Creators managing director Alistair Johnson. Here he shares five...

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How to protect your hospitality business from cyber crime

29-Mar-2016 By Oliver Pinson-Roxburgh

Oliver Pinson-Roxburgh, systems engineering manager for EMEA at Trustwave, looks at some of the steps hospitality business owners can take to protect their hotels, restaurants and pubs from the increasing risk of cyber crime. 

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How a Brexit could affect the hospitality industry

21-Mar-2016 By Matthew Pryke

Matthew Pryke, a partner at Hamlins law firm, outlines some of the areas where hospitality could be affected should Britain leave the EU. 

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What to consider when hiring an apprentice

14-Mar-2016 By Jill Whittaker

At the start of National Apprenticeship Week 2016 Jill Whittaker, managing director of HIT Training discusses considerations for hospitality businesses when hiring an apprentice. 

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The name game: How to find the right name for your restaurant

10-Mar-2016 By Emma Eversham

You have secured a business loan, found the perfect site and decided on the style of food you’ll serve. Now comes the tricky part: what do you call your restaurant?