How to keep customers and staff restaurants Coronavirus

How to keep customers and staff safe this summer

By Kate Thompson

The director of the Chartered Institute of Environmental Health Wales on why proper staff training alongside a basic awareness of health and safety are key for safe summer trading.

 Natasha’s Law: what hospitality businesses need to know about the law change allergens

Ask the Experts

Natasha’s Law: what you need to know

By Michael Hordern

What does the upcoming law change making it a requirement for hospitality businesses to list all the ingredients and allergens present in their ‘pre-packed for direct sale’ food items mean for the industry?

What is a restaurant CVA and are they useful


To CVA or not to CVA?

By Victoria Oates

Shelley Sandzer partner Victoria Oates explores Company Voluntary Agreement - CVAs for short - in the time of the Coronavirus crisis.

Seven steps to selling your business

Seven steps to selling your business

By Darcie Rae

The sale of a business is unexplored terrain for many people. It’s likely to be something that you only go through once in your life and therefore vital that you get it right first time, with the right advice and support. Here’s seven things to consider...

Five tips to securing investment for restaurant businesses in a challenging market

Five tips to securing investment in a challenging market

By Catherine Gannon

In the current climate, it might seem as though the finance market has fallen out of love with the hospitality sector, leaving many operators wondering how they can fund their growth plans. Here, Catherine Gannon, founder of Gannons Solicitors, offers...

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