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...
Martin Harvey, managing director of Harvey Environmental Services, gives his top tips for keeping restaurants, hotels and pubs fly-free as the temperature rises.
For National Vegetarian Week (16-22 May) , Restaurant magazine columnist Tony Naylor suggests 10 ways chefs can improve their offering for vegetarians and vegans.
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.
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.
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...
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.
At the start of National Apprenticeship Week 2016 Jill Whittaker, managing director of HIT Training discusses considerations for hospitality businesses when hiring an apprentice.
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?
Mark Anderson, deputy general manager of Kensington’s Royal Garden Hotel, discusses the challenges and benefits of being both five-star and family friendly.
Darren Seward, hospitality specialist at commercial insurer, NFU Mutual, discusses the importance of valuing the business assets of a pub, hotel and restaurant correctly.
Gino Ravaioli, chairman of the DCC Forum, a group of 5 international companies which works in the Dynamic Currency Conversion (DCC) and financial services sector, talks through the options hospitality businesses now have when taking payments from overseas...
John Coen, a partner at national law firm Weightmans, talks through what the recent changes to Temporary Event Notice (TEN) legislation will mean to pubs and other licensed business.
