All news articles for March 21, 2011

Whitbread's Premier Inn Burgess Hill clearly markets the group's sustainable approach throughout the hotel

Consumers distrust businesses’ green claims

By Becky Paskin

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 with his trainees in Michel Roux's Service

Service standards: How to raise the profile of front-of-house

By Lorraine Heller

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.

The indifference of one employee is the biggest reason that businesses lose customers


How to best measure customer 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.

More than half of hospitality workers lack motivation from their employers

Hospitality employers disliked and disrespected

By Becky Paskin

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.


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