Marketing
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | Previous | Next Quality before quantityContract caterer Vacherin has made a virtue out of picking its own way through the complex world of suppliers. Chris Druce reports
Millennium & Copthorne Hotel Group to enter India market
Marketing is key at AlimentumAlimentum owner John Hudgell is keenly aware of the importance of marketing his restaurant and makes use of radio, local press and direct mail to get the message across to his local target market, as Emma White reports.
Securing intangible assets - wake-up callTrademarks, branding and other intellectual property such as the content of your website are all assets worth protecting, as they add to the overall value of your business, says solicitor Emma Ladd.
Setting a competitive business edgeHow do you create a competitive edge that keeps your business ahead of your rivals? Humayun Hussain finds out
Strategy clinic: making the most of the wedding market"I want to make the most of the lucrative wedding market for my restaurant this summer. How can I do this?"
Nut Tree Inn is a rising starAfter being bought by Mike North and Imogen Young 16 months ago, the Nut Tree Inn was named a rising one-star restaurant in January's Michelin guide. Tom Vaughan reports on how the prospect of a Michelin star affects the couple
Cateys Best Marketing Campaign awards deadline looms
Pride of the Valley hotel revamps imageAndrew Colley and Robin Knight have turned the Pride of the Valley into somewhere affluent local residents are happy to go. Janet Harmer reports on how the hoteliers are attracting a new market of discerning customers
Opportunities in the conference marketConferences offer an opportunity to fill rooms and sell lucrative extras. So what can hoteliers do to attract this market? Catherine Quinn reports
It's time to restore British food cultureJohn Williams, chairman of the Academy of Culinary Arts, says that British Tourism Week, which runs until 18 March, is an ideal opportunity to celebrate British regional cooking
Don't panic - crisis talk goes too far, say industry expertsThere were some extreme opinions expressed at the IHIF conference in Berlin, but, as Gemma Sharkey discovered, no one considers this to be a recession
David Colcombe, head chef, Opus, on the Delice initiative Birmingham represents the UK in worldwide culinary network Delice, the Good Food Cities of the World, and last week hosted a culinary exchange programme... How to: take a hotel room reservation When a potential guest phones a hotel, the reservations agent needs a collection of skills to ensure that the booking is confirmed, says Ally Dombey managing director of training provider IFH UK. Don't underestimate this critical role. Ensure that staff are fully trained to make the most of the opportunity.
Travelodge parts company with marketing director
The industry where it's always time for a change
Premier Inn to launch £9m advertising campaign
Marriott launches new global marketing campaign
Build up trust to strengthen your brand
River and canal pubs to get marketing boost
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