Only seven per cent of consumers trust companies’ claims to be actively reducing their carbon emissions, although more than half admit they would be more loyal to a brand if action was clearly demonstrated to them.
Michel Roux’s Service TV programme has put front-of-house on the map, but how can the hospitality sector sustain this momentum? BigHospitality takes a look at steps that can be taken to help raise the profile of a career in service.
Jules Murray, of sales and customer service consultants Spider on the Wall tells BigHospitality how restaurants, pubs and hotels can measure customer service in the most cost-effective and beneficial way.
Hospitality employers have been criticised for the lack of support and motivation they lend to their staff, after research revealed over a third of restaurant, pub and hotel workers don’t respect or even like their manager.