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

Ask the experts

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...

Young’s completed the £300k refurbishment of Horts in Bristol late last year

Work that experience: The changing face of customer loyalty

By Mark Wingett

Consumers have become ‘value hunters’ and are increasingly willing to go extra lengths to get the best deal, making it more important than ever to build the relationship that will create brand loyalty. But with this loyalty comes further expectations...

All Bar One's new airport venues will serve breakfast, lunch and dinner

All Bar One to make airport debut

By Luke Nicholls

Mitchells & Butlers (M&B) is opening two new venues under its All Bar One brand in Birmingham Airport later this year.

Buzzwords: Despite the economy predicted to remain flat and the spectre of the UK falling into a triple-dip recession still hovering, hope is on the horizon for restaurants

Hope on the Horizon: Five steps forward for foodservice

By Luke Nicholls

Following the annual Breakfast Briefing by foodservice consultancy Horizons yesterday morning (1 May), BigHospitality has picked out five of the big trends and forecasts for the eating-out sector to help your business plough on through the recession.

Richoux Group, which operates restaurants under the Richoux, Zippers, Dean’s Diner and Villagio brands, plans to open five new venues this year

Richoux targets five new restaurants in 2013

By Peter Ruddick

Announcing its financial results, Richoux Group has confirmed it has completed the restructure of its property portfolio and revealed it is now planning to open five new restaurants this year.

Staff training is the bedrock of good service

Training for consistency: restaurants

By Luke Nicholls

As those involved in training within hospitality have underlined in our previous article, developing staff can make a difference to consistency within a business, but if you don’t already have a training scheme in place it can be hard to know where to...