Advice

Experiences offer a way to make memories and money OpenTable

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Experiences offer a way to make memories and money

By OpenTable

Across the country, diners are returning excited to make reservations again. They have a whole year of missed special occasions and get-togethers to catch up on and they are ready to celebrate, indoors and outdoors.

How can restaurants and pubs get free advice on dealing with noise complaints

Seminar offers free advice on tackling noise complaints

By BigHospitality

With noise nuisance rapidly becoming a major problem for a lot of operators on the return to trade, there’s still time to register to take part in a free online event to help you get to grips with the problem.

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

Opinion

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...

Long term plans: 6 steps to hire for longevity in hospitality restaurants staff

Long term plans: 6 steps to hire for longevity

By Natalie Reason,

Hospitality falls behind other sectors in terms of staff retention. The key to filling roles for the long term is all in the recruitment process, says Natalie Reason, head of Tiger Hospitality

Five steps to help expand your restaurant business

Five rules for smart expansion

By Gavin Whitney

Anyone looking to expand their restaurant business smartly and successfully should follow these five rules.

Wine upselling tips

Ask The Experts

Seven wine upselling tips

By Graham Cox

How can restaurants encourage customers to trade up to more premium choices? WSET UK business development director Graham Cox shares his tips on upselling.

three steps to dealing with restaurant squatters

Dealing with squatters: three key steps

By Deborah Rider

Given the evolving nature of the restaurant business, many operators seek flexibility to either shut down and open up new premises or commence trading from a new site where, typically, the property may remain empty while a fit-out takes place. However...

Delivery dilemmas: Is it time to consider your delivery operations?

COMMENT

Delivery dilemmas: Is it time to consider your delivery operations?

By Caroline Entwistle

With new policy coming in the spring that will see restaurants with a strong delivery offer having to apply for separate planning permission, Caroline Entwistle at law firm Royds Withy King says it's time businesses got realistic about delivery.

Three key ways to manage a flexible workforce

Three key ways to manage a flexible workforce

By Victoria Albon

With Christmas just around the corner, it's vital businesses understand the advantages - and potential pitfalls - of employing a flexible, seasonal workforce. Victoria Albon, associate at Dentons Employment, shares her advice

Ten top marketing tips for independent restuarants

Ten top tips for indie marketing

By James Lewis

James Lewis, creative development and marketing director at Gauthier Soho, Tartufo and Gauthier Wines, shares his tips on how independent restaurants can make themselves heard in an increasingly competitive market.

 Five steps to restaurant Instagram success

ASK THE EXPERTS

Five steps to restaurant Instagram success

By Neil Sheth

Neil Sheth, digital marketing strategist at boutique social media agency Only Way Online, shares his five top Instagram tips for restaurants.

7 ways restaurants can tackle food fraud

ASK THE EXPERTS

7 ways restaurants can tackle food fraud

By Dr Lisa Ackerley

Dr Lisa Ackerley, food safety adviser at The British Hospitality Association (BHA) explains how restaurants can to help combat food fraud.

5 steps to successful local sourcing

5 steps to successful local sourcing

By The Sustainable Restaurant Association

The Sustainable Restaurant Association shares its tips on how to successfully source locally

Seven ways to run an effective loyalty program

ASK THE EXPERTS

Seven ways to run an effective loyalty program

By Tim Brown

Tim Brown, senior director, sales consulting for food and beverage EMEA Oracle Hospitality, shares the results of a recent survey conducted by the hospitality technology solutions company on restaurant loyalty schemes.

Property of the week

Hawthorne

£ 1,750 - Tenancy

Could you run this Warrington pub? The Hawthorne is a thriving community sports pub in Warrington, showing live sport each day, along with live music every...

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