Features

Consumers will still be wary of spending, even over Christmas

Profitable Christmas: Attract spend-wary customers

By Becky Paskin

Although the hospitality sector is recovering well after the recession, and despite consumers’ traditional increase in spend during December, the Government’s £80bn spending cuts may mean that restaurants, pubs and hotels will need to work just as hard...

A mixture of local and national projects will help keep your staff motivated

Corporate Responsibility: Ten top tips

By Becky Paskin & Rachel Johnson

Trouble beginning your journey toward becoming a more responsible business? We've asked the experts for their top tips to help get you started.

Orchid offers staff at each of itssites the opportunity tonominate a community project

Corporate Responsibility: Orchid Group

By Rachel Johnson

At 290 sites, Orchid is one of the largest food-led pub groups in the country, which is why Paul Cutsforth, the group’s operations director, is happy to give something back to the community, both at home and away.

South Sands Hotel works closely with other local businesses to raise the profile of Salcombe

Corporate Responsibility: South Sands Hotel

By Becky Paskin

Hotelier Jeff Gillard, who has recently reopened South Sands Hotel in Salcombe, Devon, believes there is no excuse for shying away from your commitment to the local community, no matter what size of business you have.

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?

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