Features

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.

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.

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