Advice

How to move into event catering

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How to move into event catering

By Richard Groves

Richard Groves, group new business development director at Smart Group, gives tips on how chefs and restaurateurs can successfully move into event catering. 

Image: iStock/Thinkstock

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How to create happiness in the workforce

By Saurav Chopra

Saurav Chopra, chief executive and co-founder of Perkbox discusses the importance of having happy employees and suggests ways to achieve a happy workforce.

How to deal with fake online reviews

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How to deal with fake online reviews

By Emma Eversham

Nigel Tait, managing partner at law firm Carter-Ruck, discusses the steps pub, restaurant and hotel owners can take when faced with fake or libellous online reviews.

Stuart Darlington has written a practical guide for hospitality operators to ensure they are fully prepared before signing a commercial lease

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How to avoid costly hidden liabilities when acquiring a lease

By Stuart Darlington

Stuart Darlington, partner real estate at Michael Simkins LLP and author of A Tenant’s Practical Guide to Commercial Leases, talks through the steps operators should follow when acquiring a commercial lease. 

Organise customer data to achieve a Single Customer View and you'll be able to serve your customers at the right time in the right way, says Celerity's Jason Lark

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How to create a Single Customer View

By Jason Lark

Jason Lark, managing director of data marketing company Celerity gives three quick and easy tips on achieving a Single Customer View (SCV) which can help in better understanding of your customers and their habits. 

Joining an aggregator can open up opportunities for hospitality businesses, but it's worth considering the pros and cons before committing, says Andrew Ball

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What to consider when joining an aggregator

By Andrew Ball

Andrew Ball, head of hospitality at chartered accountants Haysmacintyre discusses what hospitality business owners should be considering when joining an aggregator.

Hotel guests can be directed down certain routes and encouraged to spend out on extras with clever design, suggests Sam Stokoe of Newman Gauge

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How design can encourage secondary spend in hotels

By Sam Stokoe

Sam Stokoe, director and design lead at commercial design agency Newman Gauge, discusses how clever design can be used to encourage hotel guests to spend more during their stay. 

Having a transparent supply chain will ensure minimal risk to your corporate reputation says Whitbread's Mark Parker

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How to ensure a sustainable supply chain

By Mark Parker

Mark Parker of Whitbread talks about why having a transparent and sustainable supply chain is 'vital' within the hotel, restaurant and pub business and suggests ways to ensure your business is complying. 

Shared Parental Leave is now available to all parents of children born or placed for adoption from 5th April this year

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What you should know about Shared Parental Leave

By Tom Solesbury

Tom Solesbury, a solicitor at Hamlins LLP, gives advice to hospitality employers about the new rules on Shared Parental Leave which came into force earlier this month. 

Ensure all staff know when a deaf guest is staying and avoid uncomfortable situations for everyone says Ruthy Fletcher

Why hotel staff should be trained in deaf awareness

By Ruthy Fletcher

Ruthy Fletcher, deaf awareness trainer and consultant at Support the Deaf People takes us through the reasons why staff at hotels should be trained in deaf awareness and how to go about it to ensure non-hearing guests feel just as welcome as hearing ones. 

Effective upselling can boost sales on the day and help you attract future business

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Top 10 tips for successful upselling

By Steven Pike

Upselling is the life blood of your business. It maximises average spend per head, increases your turnover, but most importantly, enhances the guest experience. Here, Steven Pike, managing director of HospitalityGEM, gives his top 10 tips for successful...

Planning a refrub? Check out our top tips from Melissa Porter

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10 top tips for a successful refurbishment by TV’s Melissa Porter

By Melissa Porter

Property developer, TV presenter of a host of home and building programmes and judge of the recent Liberis Great British Makeover competition, Melissa Porter gives her top tips on managing your own makeover if you’re planning to refurbish your business...

Align your business volume and energy consumption to avoid a mismatch between need and consumption says Dhillon

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Optimising energy efficiency in the restaurant industry

By Har Amrit Pal Singh Dhillon

Energy usage is one of the largest outgoing costs for a restaurant operator. However, this can be reduced without any equipment upgrades or overhauls. Har Amrit Pal Singh (HAPS) Dhillon of Wipro EcoEnergy explains.

Capital allowances are a form of tax relief available to anyone that incurs capital expenditure when buying, building or refurbishing commercial properties

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How to make the most of capital allowances

By Mark Tighe

If you are in the hospitality sector and own a commercial property, you could be entitled to significant financial benefits due to a little known area of tax-relief called capital allowances. Mark Tighe, managing director of capital allowances specialists, Catax...

Effective procurement can help you ensure that your hotel construction project is not plagued by delays

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How to avoid hotel construction delays

By Rob Alexander

2015 is predicted to be an exciting year for the hospitality industry, with 10 major hotel projects set to open in London alone. However, these projects are increasingly facing delays due to a shortage of construction companies. With the buyers’ market...

There are many legal pitfalls to avoid when opening a hospitality business

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Avoiding legal pitfalls when starting a hospitality business

By Nicola Kirk

Whether you are opening a pop-up restaurant, starting a new hotel or launching a new concept business within the hospitality sector, here are top tips to avoid any legal pitfalls, by Nicola Kirk, head of the hospitality sector at Pitmans LLP.

Social media success requires effort and commitment

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How to make social media benefit your hospitality business

By Jason Navon

So you’ve set up your online presence, you have your social media profiles created and you’ve begun posting images. What next? Here is some insight on how to strategically get social media marketing working for your business, by Jason Navon of PR &...

Michels & Taylor's Hugh Taylor shares tips for choosing the right brand for your hotel

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What to consider when choosing a hotel brand

By Hugh Taylor

There are many things to consider when deciding which hotel brand to work with, from increased distribution to contract duration. Here Hugh Taylor of hotel management consultancy Michels & Taylor shares his top tips to select the right brand for your...

Good cellar management is essential to serving quality beer

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How to serve great beer

By Carina Perkins

Whether a hotel, restaurant or pub, the quality of beer served can have an impact on customer satisfaction, profits, sales and waste. Here, Steve Lakin of drinks dispense service Innserve gives his tips on good cellar management for great beer.

Joanne Barratt is QHotels' group operations manager

Joanne Barratt: Pearls of Wisdom

By Melodie Michel

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards and achieving great results within the conference and events sector.

Loyalty scheme are an important investment for hospitality operators

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How to optimise loyalty programmes for a positive impact on footfall

By Ben Chesser

With consumers now more empowered than ever before, loyalty schemes have become a widely-used tactic among retailers, and increasingly so among restaurant and pub operators. Ben Chesser, CEO of loyalty marketing software provider Footfall123, explains...

People are scared of most country house hotels... The Pig breaks those barriers down - Robin Hutson

Robin Hutson: Pearls of Wisdom

By William Drew

The hotel-restaurant entrepreneur, who co-founded the ground-breaking Hotel du Vin, has built his latest concept The Pig into a successful four-strong group. He discusses kitchen gardens, the power of a name and training young entrepreneurs

It is vital to ensure your customers’ payments are secure

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How to ensure cashless customer payments are secure

By David Maisey

Customer demand for cashless payment is on the rise and independent hospitality businesses must start accepting credit and debit cards or risk losing out to the chains. Here David Maisey, managing director of card payment specialists Chip & PIN Solutions,...

This business is all about making the customer happy because without customers, we don’t have anything - Mark Poynton

Mark Poynton: Pearls of Wisdom

By Carina Perkins

The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about being on TV, the importance of customer satisfaction, and his belief in simple, seasonal food.

Ryan Clift: Pearls of Wisdom

By Laura Price

The British-born chef who ran Vue de Monde in Melbourne for eight and half years before setting up the Tippling Club in Singapore talks about pairing drinks with food, serving £30 cocktails and making cauliflower cheese using sound waves.

Leverage social media tools and review sites to create an online presence without your own website

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How to use social media and review sites to build an online presence

By Elliot Adams

Not every business has the resources to create its own website, but by maximising social media and review sites, you can give yourself and your customer a voice. Here Elliot Adams, communications manager at Yelp, shares his tips on building an online...

Being mobile-ready means providing the best possible online customer experience, says Emily Tippins

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How to ensure your website is mobile-ready

By Emily Tippins

What it means to be mobile-ready as a hospitality business is changing. It’s no longer simply making sure your website works on mobile phones. It’s about providing the best possible online customer experience. Here, Emily Tippins, head of Digital Strategy...

Brian Turner: Pearls of Wisdom

By Jo Lutrario

The Yorkshire-born celebrity chef, true hero of TV’s Ready Steady Cook, industry ambassador and the UK’s go-to chef competition judge, talks about the changing restaurant landscape and how his father’s fascination with flavours set him up for a life in...

Wi-Fi in hospitality

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How to build better customer relationships using free public Wi-Fi

By Paul Leybourne

Hospitality operators understand that offering the chance to stay connected whilst enjoying a coffee or taking a business trip can win new customers and attract repeat visits. However, many brands aren’t doing enough to maximise the potential sales revenue...

You can reduce your waste by focusing on menu planning, stock management and packaging

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How to tackle food waste to benefit the bottom line

By Charlotte Henderson

Hotels, restaurants and pubs are picking up the tab for more than £1.3bn of the annual £2.5bn bill for food waste across the UK’s hospitality and food service industry (HaFS). WRAP’s Hospitality and Food Service manager, Charlotte Henderson, looks at...

Don't go it alone when it comes to fire safety, says David Lalor

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How to protect your business from fire risks

By David Lalor

Fire safety is a serious consideration for hospitality businesses. Here, David Lalor, director at Keybury Fire & Security, explains why you shouldn't go it alone when it comes to risk assessment and choosing fire safety equipment.

Mourad Mazouz: Pearls of Wisdom

By Joe Lutrario

The Algerian-born restaurateur behind London’s Sketch and Momo and a number of other restaurants and bars in Paris and the Middle East on pop-ups, seeking investment from friends, and why he objects to his restaurants being referred to as a mini empire. 

Arnaud Bignon is the executive chef of The Greenhouse restaurant in Mayfair

Arnaud Bignon: Pearls of Wisdom

By Stefan Chomka

The executive chef at Marlon Abela’s two-Michelin starred restaurant The Greenhouse, in Mayfair, which has just been awarded four AA rosettes, discusses his preference for French food in an English setting.

Easy payment is just one way that restaurants and bars can attract visiting customers, says Dave Hobday

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How to maximise trade from overseas visitors

By Dave Hobday

More overseas visitors are coming to the UK than ever before, and their rich new cultures are changing the shape of the UK events calendar. Here, Dave Hobday, managing director of WorldPay UK, argues that the hospitality industry must up its game, offering...

David Moore believes front-of-house will become increasingly important

David Moore: Pearls of Wisdom

By Stefan Chomka

The founding director of Pied à Terre and L’Autre Pied, as well as the six-month pop-up Pieds Nus – all in London – discusses front-of-house, the key to industry longevity, and his latest project, barbecue restaurant 160 in Hampstead. 

Letting diners have a glimpse of what they can find inside the restaurant and working out how you want them to move through the space are all aspects you should consider for the design of your restaurant says Andy Ince

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How to design a welcoming restaurant

By Andy Ince

Competition in the dining-out market grows stronger every year, so how can you ensure your restaurant is visited and continues to be visited by customers? While food, drink, service and price are key, the design you choose for your restaurant can also...

Francesco Mazzei at l'Anima

Francesco Mazzei: Pearls of Wisdom

The chef-patron of L’Anima in the City of London discusses his southern Italian roots, working with business partner Peter Marano, and his plans to enter the accessible all-day dining sector.

Steve Clarke of the Brilliant Laundry Group gives his top five tips to best managing the laundry in your hospitality business

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How to manage your hotel, restaurant and pub laundry

By Steve Clarke

With the start of the new year Steve Clarke of the Brilliant Laundry Group gives his advice on how best hoteliers, restaurateurs and publicans can manage their laundry service. 

MasterChef: The Professionals judge Monica Galetti says TV work can be both a blessing and a curse for a chef

Monica Galetti: Pearls of Wisdom

By Luke Nicholls

She’s the Samoan-born Le Gavroche sous chef that has become known as the tough-talking MasterChef: The Professionals judge. But how much do we really know about Michel Roux Jr’s right-hand woman, Monica Galetti?

Guests from generation Y typically like to be social, connect with the community and be treated as individuals

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How to attract generation Y as hotel and restaurant guests

By Anne Blackburn

Anne Blackburn, director of Sidona Group, which works with hospitality businesses to help them improve customer experiences, suggests five ways to attract guests from generation Y to your hotel or restaurant.

Rene Redzepi:

Rene Redzepi: Pearls of Wisdom

By William Drew

The chef-owner of Noma in Copenhagen – three times voted the S.Pellegrino World’s Best Restaurant – discusses losing and rediscovering his creative spark, aided by writing a newly published journal.

Mike DeNoma is chief executive of new global hotel brand glh

Mike DeNoma: Pearls of Wisdom

By Luke Nicholls

By his own admission, US-born banker turned global hotelier Mike DeNoma struggles to even spell ‘hospitality’, but he certainly understands the voice of the customer and is an expert when it comes to market research. As chief executive of newly formed...

Xavier Rousset, co-owner of Texture and 28-50

Xavier Rousset: Pearls of Wisdom

By Joe Lutrario

Certified as a master sommelier at just 23 years old, Frenchman Xavier Rousset now co-owns Michelin-starred restaurant Texture in Mayfair, London and wine-focused mini chain 28°-50°.

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