Service

Michel Roux with his trainees in Michel Roux's Service

Service standards: How to raise the profile of front-of-house

By Lorraine Heller

Michel Roux’s Service TV programme has put front-of-house on the map, but how can the hospitality sector sustain this momentum? BigHospitality takes a look at steps that can be taken to help raise the profile of a career in service.

The indifference of one employee is the biggest reason that businesses lose customers

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How to best measure customer service

Jules Murray, of sales and customer service consultants Spider on the Wall tells BigHospitality how restaurants, pubs and hotels can measure customer service in the most cost-effective and beneficial way.

Staphan Chomka with Fred Sirieix. Photo: James Bolton

Service standards: A day at Galvin at Windows

By Stefan Chomka

Restaurant magazine’s Stefan Chomka joins the front-of-house team at Galvin at Windows for a glimpse into the service secrets of the Michelin-starred restaurant.

Diners are more likely to talk about a bad experience than a good one

Service standards: Why is British service so poor?

By Becky Paskin

Britain may be the second most popular country in the world, according to the recent BBC World Service Country Rating Poll, but when it comes to delivering a warm, hospitable welcome, we rank just 14th.

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