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.
Turtle Bay, the Caribbean restaurant concept founded by former Las Iguanas director Ajith Jaya-Wickrema, is set to expand to five sites by the end of the year.
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.
