Why the UK Hospitality Sector is Still Struggling with Staff Shortages
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The average wage growth in the UK is not keeping up with the sharply rising cost of living,…
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Professional Comment
Bouncing Back
Henry Page is a partner and Louis Byrne is Corporate Restructuring Manger at Mercer & Hole. Henry can be contacted at henry.page@mercerhole.co.uk or www.mercerhole.co.uk The…
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Hospitality: A Fresh Perspective On Safety
By Gavin Scarr-Hall, Director of Health & Safety at Peninsula (www.peninsulagrouplimited.com) What challenges does the hospitality sector face with health and safety? For many businesses,…
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Driving Footfall – What The Hospitality Industry Can Be Doing To Encourage More People To Eat Out
Despite Covid restrictions having been lifted across the hospitality sector, and business returning to normal for many bars and restaurants, the industry is still facing…
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VAT Considerations For Catering and Hospitality Operators Seeking to Terminate Leases Early
By Adam Cutler, director in Crowe’s VAT and Customs Duty Services team (www.crowe.co.uk) Changes to the way we live and work have meant some commercial…
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Combatting Labour Shortages in Hospitality
By Tony De Graaf, Hiring Success Director EMEA, SmartRecruiters (www.smartrecruiters.com) Job vacancies in the hospitality sector rose by almost 700% from November 2021 to January…
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Power Of Premium: Premium and Super-Premium Now Biggest In Absolute Volume Within Draft Beer
Budweiser Brewing Group reveals the premium and super-premium category is the biggest in absolute volume (41%) within the draft beer category, compared to just 27%…
Read more...How Calorie Labelling Legislation Is Going To Impact Health And Hospitality
New legislation for large businesses such as takeaways, restaurants, and cafes became effective in the United Kingdom, just a day ahead of World Health Day….
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Three Ways to Use Technology to Enhance the Customer Experience and Boost Your Sales
Scott Muncaster, Managing Director at Adactus (www.adactus.co.uk), explains how to use the latest in technology to enhance your customer experience and build a long-lasting relationship…
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What Menu Calorie Information Means for Both the Consumer and the Industry
By Johanna Bolinder, Head of Health & Sustainability, Spoon Guru (www.spoon.guru) From April, the UK Government has implemented legislation which requires the out of home…
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Managing Food Inflation Through The Supply Chain
Rachael Venditti, Business Development Manager at allmanhall (www.allmanhall.co.uk) With rising food prices expected to continue for some time, a vital approach for caterers managing food…
Read more...Biodiversity Net Gain Regulations and UK Hospitality
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The government has recently launched a consultation on Biodiversity Net Gain regulations and implementation. The consultation of the…
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Staff Retention A Big Challenge For Hospitality After Mini-Budget Setback
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK Hospitality industry has been under severe strain due to labour and supply issues arising out of…
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What Can Hospitality Businesses Do To Thrive In 2022/23?
By Sam Martin, COO & Co-founder of Peckwater Brands (www.peckwaterbrands.com) The new financial year begins in the midst of some very challenging circumstances for the…
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Colour Psychology: What The Colour of Your Restaurant Means
By Alliance Online (www.allianceonline.co.uk) As a restaurant owner you’ll no doubt have put a serious amount of time, energy, and money into the interior design…
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