CATERER EATS OUT
Guidebooks
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Giving service without profitI was sorry to learn of the possible demise of the Les Routiers in Britain guidebook as reported last week (Caterer, 19 October, page 7), so closely following Distinguished Hotels and the RAC guides. Is this the end for Les Routiers in Britain?
Michelin set to unveil second edition of New York City Red Guide
Web ratings are no starsAs the dust settles regarding AA/ETC star ratings, isn't it time for the industry to tackle the misrepresentation that is going on on the web? Grades also reassures customersThe AA has many creative, individual hoteliers among the 8,000 hotels and guest accommodations we recommend across the UK in our paper guides and website. Their creativity and initiative are not stifled or limited by their participation in the AA quality standards.
Grades allow individuality...I would challenge Mr Robson to provide the evidence that "grading promotes uniformity" (Caterer, 28 September, page 20). Grading is about benchmarking customer expectation and assisting hoteliers to meet those expectations in whatever way suits them. Furthermore, extensive customer research underpins the grading schemes. Fairlie to be top chef in 2006 AA awards
Is the London market close to a clearout?
AA to launch new upmarket guidebook
Hotelier in row over guide's 'rigid' scheduleA row has broken out between former AA chief hotel inspector David Young and guidebook publisher Alastair Sawday. No three Michelin stars for UK and Ireland
Why have we been dropped by the AA?About three-and-a-half years ago we bought the Green Inn restaurant in Ballater, Aberdeenshire. Under the previous owners the restaurant had achieved a two-rosette rating in the AA Restaurant Guide.
Lonely Planet hails London revivalTravel guide publisher Lonely Planet has praised the quality of capital’s hotels and restaurants in its latest London guide. In celebration of simplicity
Different strokes for different folks
Gastropubs to the fore in Ronay guideThe humble British gastropub now surpasses the French bistro in both culinary and service standards, according to veteran restaurant critic Egon Ronay. New York's Michelin guide stirs transatlantic passions
Time to leave guides behind
Gong for ever: it's goodbye to awardsRAC hotel guidebook bows out after more than a century Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next |
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