Delivering great service

Britain was ranked 14th in the world for its hospitality welcome recently, prompting the industry to take a hard look at its service standards, and whether it's doing enough to attract talent into front of house careers.

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


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.

Our service feature will explore every aspect of hospitality service

Special feature: Service standards

By Lorraine Heller

March is BigHospitality’s Service feature month. Every Monday we’ll be looking at front of house service in the UK. What constitutes good service, and how can the industry help attract more young talent into front of house careers?

Training staff to understand wine can help improve your revenue

Quarter of operators fail to upsell wines

By Becky Paskin

A quarter of hospitality operators are missing out on potential revenue by failing to encourage their staff to upsell wines, research has found.

Ronan Sayburn has been director of wines for Hotel du Vin for 15 months

Pearls of Wisdom: Ronan Sayburn

By Becky Paskin

The Master Sommelier has been Hotel du Vin’s director of wine for 15 months, and previously oversaw the wine offer at Gordon Ramsay Holdings for eight years. He recently appeared on Michel Roux’s Service programme for BBC2, and is now concentrating on...

Raymond Blanc unveils his service secrets

Raymond Blanc’s service secrets

By Becky Paskin

Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.

Michel Roux with his trainees

AFWS training scheme follows Michel Roux TV show

By Lorraine Heller

The Academy of Food and Wine Service has launched a training framework that it hopes will continue the momentum created by the BBC2 series Michel Roux's Service, which aimed to raise the profile of front-of-house careers.

Michel Roux Jr: Promoting front of house careers in new TV show

Pearls of Wisdom: Michel Roux Jr

By Becky Paskin

The celebrity chef and owner of Le Gavroche recently opened Roux at the Landau with father Albert, following the launch of Roux at Parliament Square earlier this year. He made his TV mark on BBC’s Masterchef: The Professionals in 2008, but is now fronting...

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