The way hospitality businesses capture, store and use data is changing. How can operators use the mass of data they now collect rather than drown in it?
Gavin Wheeldon, CEO of Purple, discusses the golden opportunity for owners and marketers in the hospitality industry to use insights gained when customers log into their Wi-Fi through a form or social media.
What is good service? Restaurant, hotel and pub operators often talk about making it a key focus of the business and how it is integral to its success, but how exactly do you define it?
Loose leaf tea and crumpet concept Good & Proper Tea is set to open its first permanent site in London’s Shoreditch next week with the hope it will help establish the tea bar on the UK’s high streets.
Restaurant and bar staff have to care about themselves and the customer in order to give good customer service, says Martin Wolstencroft, founder of Arc Inspirations.
Azzurri Group, operator of Zizzi and ASK Italian, is to follow PizzaExpress in removing the 8 per cent administration fee on tips made by electronic card payments from November this year.
The Dalmeny Resort Hotel in St Annes, Lancashire, is to undergo a £2.5m refurbishment as part of a drive to increase leisure, corporate and events bookings.
Burger & Lobster has installed guest management technology at its Cardiff restaurant to allow it to better manage its reservations and give customers more accurate wait times.
Over-attentive waiting staff has been named as the most irritating practice in British restaurants in a survey commissioned by restaurant critic Barry Verber.
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.
Hospitality businesses should stop fearing TripAdvisor and take control of their online reputation, according to crisis communications and social media specialist Alan Stevens.
Recent results from the UK Customer Satisfaction Index (UKCSI) released by the Institute of Customer Service showed that 44% of customers used digital methods to interact with companies in the tourism sector, the highest percentage from all sectors surveyed.
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.
Electronic Point of Sale (EPoS) system provider Zonal is helping foodservice outlets overcome busy periods with a new one-stop product which it says will ‘transform the way operators manage wait times, meal stages and table-turn times’.
TrackSmart, launched by Call Systems Technology (CST) on 1 January this year, is a tag-based system which monitors a customer's location eliminating the need for table numbers or loud calling.
Search Engine Optimisation (SEO) company National Positions has launched Positive Reviews Pro, an online tool which allows hospitality businesses to increase the number of positive reviews and ‘drown out’ potentially damaging content.
More than half of UK diners believe that speed of payment is now a more important issue for a restaurant to address than the quality of food, with 89 per cent claiming that slow payment has ruined their evening.
Tim Ogle, chief executive at Retail Eyes shares his top tips on how to manage a restaurant effectively during the festive season so that everyone has a happy Christmas.
Sharon Glancy, director of People 1st Training Company, suggests how reception or front-of-house staff should handle guests and customers when systems fail and the situation becomes stressful.
The food and drink operation at budget hotels has been named the biggest disappointment when it comes to meeting customer expectations, with many consumers believing it should meet the quality of a midmarket hotel.
Britain may be the second most popular country in the world, according to the recent BBC World Service Country Rating Poll, but when it comes to delivering a warm, hospitable welcome, we rank just 14th.
Virgin Atlantic has grown in just over 25 years to become the country’s preferred travel brand. Here, the airline’s marketing director shares his top tips on how to grow market share and develop customer loyalty – a strategy he says is easily adaptable...
Christmas is a time for good cheer, plenty of treats, and general jolliness. But if you’re in the hospitality industry, Christmas is all about welcoming those extra people who come through your doors, and making sure you find ways to bring them back.
The Good Food Guide has started the search for its Readers' Restaurant of the Year 2010 and is urging readers to put forward their votes for their favourite restaurant
Best Western has awarded the Jean Webb Award for Quality, Customer Care and Pride to Suzanne Harris of the Sudbury House Hotel, at the group’s annual Hotel of the Year Awards
Leanne Langman, sister of Peach Pubs co-founder Lee Cash, became the youngest general manager in the group at the age of 24. She now heads up The Old Mill in Berkhamsted
To help caterers get prepared for Christmas, 3663 First for Foodservice has launched a new website offering a range of festive products, advice and services
A rise in expendable income means diners are likely to eat out more, but this is no time to sit back and relax It's never been more important for restaurateurs to get really good at marketing. Customers are more choosy about where they spend ...
When a customer's big night out finally comes around, it's vital that service meets expectations You've been planning this meal for a long time, the reservations were made months ago. The food is excellent, the building is beautiful, but...
