In this week's Caterer and Hotelkeeper magazine...

In this week's Caterer and Hotelkeeper magazine...

New tricks from the Todiwalas
Pervin and Cyrus Todiwala on opening their first restaurant with Hilton, 16 years at Café Spice Namasté, and how they had to fight the Home Office to stay in the UK.

The Caterer and Hotelkeeper interview
Hyatt's vice-president of corporate social responsibility Brigitta Witt on how the hotel group has taken steps to put environmental processes at the heart of the company.

It's time to talk
In the final part of a series of extracts from Learnpurple's book, Purple Your People, author and chief executive Jane Sunley explains why communication is so vital to employee engagement.

Better business
How Ian and Karine Wade turned the Ring O' Bells pub near Chester from a run-down boozer to a destination pub with a £20,000 average weekly turnover.

How to: give customers festive cheer
Our festive checklist to ensure you spread holiday cheer among your staff and customers this Christmas.

Spanish steps
Behind the scenes at Spain's three-Michelin-starred El Celler de Can Roca, where Mark Birchall, head chef at L'Enclume in Cumbria, has chosen to work as this year's Roux Scholar.

Plus - the latest news, skills, inspiration, advice, jobs and much more...

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By Neil Gerrard

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