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. 

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

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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

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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

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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

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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

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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.

Capital allowances are a form of tax relief available to anyone that incurs capital expenditure when buying, building or refurbishing commercial properties

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How to make the most of capital allowances

By Mark Tighe

If you are in the hospitality sector and own a commercial property, you could be entitled to significant financial benefits due to a little known area of tax-relief called capital allowances. Mark Tighe, managing director of capital allowances specialists, Catax...

Effective procurement can help you ensure that your hotel construction project is not plagued by delays

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How to avoid hotel construction delays

By Rob Alexander

2015 is predicted to be an exciting year for the hospitality industry, with 10 major hotel projects set to open in London alone. However, these projects are increasingly facing delays due to a shortage of construction companies. With the buyers’ market...

There are many legal pitfalls to avoid when opening a hospitality business

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Avoiding legal pitfalls when starting a hospitality business

By Nicola Kirk

Whether you are opening a pop-up restaurant, starting a new hotel or launching a new concept business within the hospitality sector, here are top tips to avoid any legal pitfalls, by Nicola Kirk, head of the hospitality sector at Pitmans LLP.

Social media success requires effort and commitment

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How to make social media benefit your hospitality business

By Jason Navon

So you’ve set up your online presence, you have your social media profiles created and you’ve begun posting images. What next? Here is some insight on how to strategically get social media marketing working for your business, by Jason Navon of PR &...

Michels & Taylor's Hugh Taylor shares tips for choosing the right brand for your hotel

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What to consider when choosing a hotel brand

By Hugh Taylor

There are many things to consider when deciding which hotel brand to work with, from increased distribution to contract duration. Here Hugh Taylor of hotel management consultancy Michels & Taylor shares his top tips to select the right brand for your...

Good cellar management is essential to serving quality beer

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How to serve great beer

By Carina Perkins

Whether a hotel, restaurant or pub, the quality of beer served can have an impact on customer satisfaction, profits, sales and waste. Here, Steve Lakin of drinks dispense service Innserve gives his tips on good cellar management for great beer.

Loyalty scheme are an important investment for hospitality operators

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How to optimise loyalty programmes for a positive impact on footfall

By Ben Chesser

With consumers now more empowered than ever before, loyalty schemes have become a widely-used tactic among retailers, and increasingly so among restaurant and pub operators. Ben Chesser, CEO of loyalty marketing software provider Footfall123, explains...

It is vital to ensure your customers’ payments are secure

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How to ensure cashless customer payments are secure

By David Maisey

Customer demand for cashless payment is on the rise and independent hospitality businesses must start accepting credit and debit cards or risk losing out to the chains. Here David Maisey, managing director of card payment specialists Chip & PIN Solutions,...

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