All news articles for December 10, 2012

By checking and benchmarking prices in the correct way you can save money on the bills from your suppliers, says Pelican's Shabaz Mohammed


How to get the best value from food and drink suppliers

By Shabaz Mohammed

With ingredients continuing to creep up in price there has never been a better time for restaurant, pub and hotel operators to seek out the best value from their suppliers to ensure profit margins don't get squeezed too much. Here, Pelican Buying...

Rewarding staff in the right ways can improve service levels without requiring any significant capital investment


The Jewel in the Crown: How to reward your staff

By Luke Nicholls

That age-old cliché of staff being your most important asset is as true now as it ever has been in the hospitality industry. In such a difficult economic environment, rewarding staff for above-average performance could be an effective way of your business...


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