Podcasts

London Olympics: Hotel rooms released but lessons learnt from Royal Wedding

08-Feb-2012 By Peter Ruddick

In January the announcement the London 2012 organising committee (LOCOG) was releasing rooms sparked fears hotels might not be as full as hoped, so a week later BigHospitality spoke to those in the industry to see if hotels were reassessing expectations...

Live Music Bill for pubs needs to be implemented sooner, says BBPA

25-Jan-2012 By Peter Ruddick

The Live Music Bill was passed by the House of Commons on Friday 20 January but some in the pub industry are calling for it's implementation to be sped up alongside more deregulation for pubs.

TripAdvisor: Where do we go from here?

07-Dec-2011 By Luke Nicholls & Emma Eversham

Reviews website TripAdvisor has angered some members of the industry who feel the website does not do enough to protect businesses who find themselves victims of false or defamatory reviews.

How to impress in an interview

22-Nov-2011

You’ve found your dream job and have bagged yourself an interview, but failing to make the right first impression on the day can halt your job application in its tracks.

How to write the perfect job advert

10-Nov-2011

Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to write a successful job advert to ensure hospitality business owners and HR managers attract the right candidates to their companies.

How to introduce calorie labelling in your restaurant: Top tips from John Dyson of the BHA

26-Oct-2011 By Emma Eversham

John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives his top tips to chefs thinking of introducing calorie details on menus.

Service staff lack professionalism of the kitchen, Zagat founder claims

16-Sep-2011 By Becky Paskin

Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.

Gaucho’s secrets to successful recruitment and training

02-Sep-2011 By Becky Paskin

The key to hiring the right staff first time round is a strict recruitment process, thorough training, and giving staff room to grow.

Encourage all hospitality staff to improve wine knowledge, industry told

09-Aug-2011 By Becky Paskin

Restaurant and bar operators should encourage their British staff to take up sommelier as a career to balance the level of foreign sommeliers in the hospitality industry.

Luke Johnson’s tips on running a successful business

27-Jul-2011 By Becky Paskin

Businesses must be tech-savvy, improve their service standards and ensure their menus and design are innovative if they are to succeed in the future.

Yohann Jousselin: Sommeliers need to be proud and adaptable

02-Jun-2011 By Becky Paskin

An exceptional sommelier is proud of his work and adaptable to any given situation, according to the UK Sommelier of the Year 2011, Yohann Jousselin.

Brett Graham: The Ledbury’s success is down to service

19-Apr-2011 By Lorraine Heller

Brett Graham, chef owner of The Ledbury in Notting Hill, entered the S.Pellegrino World’s 50 Best Restaurants Awards for the first time at number 34 this year.

Rasmus Kofoed: Business at Geranium has “exploded” since Bocuse d’Or

22-Mar-2011 By Becky Paskin

Rasmus Kofoed, the Danish winner of the 2011 Bocuse d’Or and chef proprietor of Geranium in Copenhagen, has defied the odds and won a bronze, silver and now gold trophy in what is known as the Oscars of the culinary world.

Cook: Bistro du Vin plans 12 London sites by 2015

10-Feb-2011 By Becky Paskin

Boutique hotel chain Hotel du Vin intends to grow its standalone Bistro du Vin concept to 12 sites by 2015 - concentrating only on London.

Raymond Blanc’s service secrets

09-Feb-2011 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.