For most hoteliers, dealing with the big online travel agencies (OTAs) is a bit like adopting a lion cub - small, cuddly and harmless in the beginning but an uncontrollable monster after a couple of years.
Posted: 11 Mar 2011 | FULL ARTICLE
Logo fatigue" is a phrase that sums up how many chefs and caterers feel about food badges. The Red Tractor, Freedom Food, Leaf and Organic marks are the most common on food products in supermarkets and becoming more prevalent in food service.
Posted: 04 Mar 2011 | FULL ARTICLE
Selling a restaurant can be tricky business. Customers can often interpret news that a premises is for sale as a sign that something is awry; it is a small industry and rumours can easily damage trade.
Posted: 24 Feb 2011 | FULL ARTICLE
How offering a gift card can drive sales and get customers through the door.
Posted: 18 Feb 2011 | FULL ARTICLE
Many experienced operators in the hospitality and leisure sector are seeing this time of economic uncertainty as an opportunity to grow their business.
Posted: 10 Feb 2011 | FULL ARTICLE
Duncan Bannatyne's campaign to remove critical and "dishonest" reviews online comparing his Somerset hotel to Fawlty Towers has shone a light upon a fraught issue among hoteliers - how best to respond to customer reviews in an increasingly dominant online world.
Posted: 09 Feb 2011 | FULL ARTICLE
Valentine's night might seem like a great opportunity to boost business on a flat February Monday, but the experts would urge careful thought.
Posted: 26 Jan 2011 | FULL ARTICLE
A themed event can help drive revenue and boost staff morale. As well as creating good will - customers appreciate the effort that goes into making an evening out a little more special - they can provide your business with valuable publicity.
Posted: 12 Nov 2010 | FULL ARTICLE
How do you build a management team that works well together? Suppose you bring together a group of talented and proven heads of department, stand back and expect great things - and then find it doesn't all go to plan.
Posted: 29 Oct 2010 | FULL ARTICLE
Still time to get your nominations in for this year's Cateys. Closing date is Monday 13 February 2012.
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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