Features

Steak restaurants are set to become popular in 2011

Food trends 2011: Popular cuisines

By Becky Paskin

British diners have become more aware than ever of their expanding waistline and shrinking pockets, shifting their taste for out-of-home dining towards lighter, healthier meals that give value for money.

What does 2011 hold in store for your business?

Review of the Year 2010: The future

By Becky Paskin

With 2010 almost over its time to look ahead to what the future brings. We’ve spoken to some of the industry’s key players to find out what they believe 2011 has in store for them and the industry, and look forward to the major openings hitting the UK.

The Savoy finally opened in October after a three-year refurbishment

Review of the Year 2010: Hotels

By Becky Paskin

As 2010 draws to a close, we take a look back at how the hotel sector has evolved in the past 12 months.

The World Cup gave a welcome boost for pubs this summer

Review of the Year 2010: Pubs

By Becky Paskin

As 2010 draws to a close, we take a look back at how the pub sector has evolved in the past 12 months.

Whitbread, who operate budget hotel chain Premier Inn, saw revPAR grow 8 per cent after training staff sales techniques

Alternative staff training: Make everyone a salesman

By Lorraine Heller

Personnel who are well trained in their discipline are key to the success of any hospitality venue. But if they also understand how to sell, the immediate results of successful business could start to shine through in your bottom line.

Young chefs at Jamie Oliver's Fifteen restaurant group learn about oysters on a trip to Jersey

Alternative staff training: Get staff excited

By Becky Paskin

Teaching your staff new skills in a static, boring environment will only succeed in ensuring information goes in one ear and straight out the other. Try some of these ideas to get your staff buzzing when it comes to teaching them new tricks.

NLP won't help you become the next Derren Brown, but may improve your management style

Alternative staff training: Neuro-Linguistic Programming

By Becky Paskin

Neuro-Linguistic Programming (NLP) won’t equip you with the skills to become the next Derren Brown, but it may help provide your management team with the tools they need to motivate and communicate with their staff more effectively.

Carluccio's is holding discount Christmas shopping nights

What you’re doing: Christmas special

By Lorraine Heller

Christmas in hospitality this year will be all about adding value to your services so you attract – and keep – new customers, while at the same time keeping your costs down. If you’re stuck for ideas as to how to go about doing this, take a look at what...

A surprise gift in a sealed  envelope could encourage  people to come back

Profitable Christmas: Data capture for January

By Lorraine Heller

Christmas is a time for good cheer, plenty of treats, and general jolliness. But if you’re in the hospitality industry, Christmas is all about welcoming those extra people who come through your doors, and making sure you find ways to bring them back.

A glass of champagne on arrival goes a long way

Profitable Christmas: Adding value to hospitality

By Lorraine Heller

Tightened consumer belts over the Christmas period need not be as damaging to the hospitality industry as you might fear. Despite the expected slowdown, here are some simple measures that can keep people coming through your doors.

Save money: Make sure your Christmas lights use low-energy LEDs

Profitable Christmas: Cut seasonal costs

By Becky Paskin

With consumer spend expected to drop this Christmas, the last thing you’d want is for your business expenses to eat away at your potential profits, but there are several small, low cost initiatives you can implement now to tackle your growing outflow.

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