Features

Sam's Brasserie, Chiswick

Corporate Responsibility: Sam's Brasserie

By Rachel Johnson

Being a responsible business isn’t just an extra, it’s an essential, says restaurateur Sam Harrison, owner of Sam’s Brasserie in Chiswick and Harrison’s in Balham.

Restaurants with a reputation for being ethical will no doubt attract more custom

Corporate Responsibility: How to get started

By Becky Paskin

With the hospitality industry still reeling from the effects of the recession, concentrating on how responsible your business is may not be at the top of your ‘to do’ list.

Service, value and 'easy wins' are the secret to boosting alcohol sales

How to maximise your drink sales: alcohol

By Becky Paskin

More and more alcohol is being consumed at home, so whether you run a hotel, restaurant or bar you need to make sure you maximise your wine, beer and spirit sales to boost profit.

Quality and showmanship are the key to delivering profit from hot beverages

How to maximise your drinks sales: hot beverages

By Becky Paskin & Stefan Chomka

As consumers look to a more continental lifestyle, one that involves a mid-afternoon coffee or tea, restaurants, pubs and hotels should take note to improve their hot beverage offering, which will ultimately boost revenue.

Soft drinks should be appealing to both adults and children

How to maximise your drinks sales: soft drinks

By Chris Druce

Alcohol sales in the on-trade are on the slide, but the soft drinks category continues to go from strength-to-strength. So whether you’re running a bar, restaurant or hotel you need to make sure your soft drink offer has plenty of fizz.

Drinks sales are a vital part of your revenue

How to maximise your drink sales: the perfect serve

By Becky Paskin

Money made from drinks in food-led operations should account for 30-50 per cent of your total revenue, but even though consumers are now seeking cheaper options, there are a few tricks you can use to help your drinks offering fight back.

Galvin La Chapelle was named Best Restaurant Design 2010 after using St. Botolph's Hall's original features

How to turn a single outlet into a chain: Design

By Becky Paskin

Most people rarely get things spot on first time around, and setting up a restaurant, pub or hotel business is no exception. But if you don’t get the design and branding on your second or even third site perfect, you’re in trouble of damaging your business.

How to successfully grow your business

How to successfully grow your business

By Becky Paskin

As we look this week at the ways restaurants, pubs and hotels should expand their business across two or more sites, we asked a handful of operators for their own experiences of growing a brand.

Buying the right property to build your brand isn't easy

How to turn a single outlet into a chain: Property

By Chris Druce

If you have funding in place to grow your single restaurant, pub or hotel into a chain, the current economic uncertainty presents an opportunity to gain a foothold in the property market and start along the road to building your empire.

Present potential backers with thorough and concise trading information

How to turn a single outlet into a chain: Finance

By Chris Druce

With many a bank notoriously reluctant to lend to the hospitality sector in the past, how do you pay for expansion and who is likely to lend and help you build your restaurant, pub or hotel empire?

A well led bar team will maximise your profits

Inspiring your bar team

By Chris Druce

Working behind a bar can be a lot of fun but you’re on your feet for most of your shift and thirsty customers can be a demanding bunch. Keeping your bar team on top of their game is therefore vital to your business’s long-term success.

Listening, teaching and communication are vital to leading a team of chefs

What makes a good kitchen leader?

By Becky Paskin

The ability to knock together a decent dish and menu is just one aspect of a head chef’s role in the kitchen. Knowing how to handle and lead a team is another. So what makes a good leader?

How to lead and inspire a team

How to lead and inspire a team

By Becky Paskin

There's no doubt there are some great leaders in our industry, but what makes a good leader? This was the topic of discussion in the latest Restaurant magazine Roundtable.

Operators such as Leon know the importance of inspiring their team

Inspiring your front of house team

By Chris Druce

Good service is unobtrusive. Whether it’s the warm welcome you receive, or the relaxed but attentive care provided as you enjoy your meal and it's paramount to your business's success.

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