Staff

Harry Cragoe of The Gallivant on why banning tips is good for business

VIEWPOINT

Harry Cragoe of The Gallivant on why banning tips is good for business

By Sophie Witts

Harry Cragoe, owner of The Gallivant restaurant with rooms in Camber, pays all his staff a minimum of £9 per hour and has launched the #toohiptotip campaign to ban service charges in restaurants. He believes more hospitality businesses need to use a similar...

Rewarding staff in the right ways can improve service levels without requiring any significant capital investment

IDEAS FROM YOUR PEERS

The Jewel in the Crown: How to reward your staff

By Luke Nicholls

That age-old cliché of staff being your most important asset is as true now as it ever has been in the hospitality industry. In such a difficult economic environment, rewarding staff for above-average performance could be an effective way of your business...

How can you keep staff happy, motivated and working efficiently during the 2012 Olympic Games?

Planning for the 2012 Olympics: Staff and training

By Emma Eversham

As McDonald’s founder Ray Kroc once said ‘You’re only as good as the people you hire’ so if you believe his mantra and want to make sure your business is a winner during next year’s Olympic Games, make sure you read our fourth and final instalment of...