Why Nightlife Operators Are Moving Into Restaurants
By Alexandre Santamaria, Founder of Aware Hospitality (www.awarehospitality.com) We all know that the pandemic totally changed the world of restaurants. From outdoor dining to parties…
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How The Industry Can Cater For New Types of Travellers In 2022
By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) Hospitality businesses are beginning to welcome the spring and summer months that usually yield robust revenues,…
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Otter-ly Scrumptious Food Pairing
By Keith Bennett, Head Brewer at Otter Brewery (www.otterbrewery.com) “As summer approaches and pub gardens start filling up, the need for classic staples with a…
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The Supply Chain – Rethinking Priorities in Challenging Times
By Bharat Ahir, CEO of Two Eight One (www.twoeightone.co.uk) and based in Hong Kong, Bharat has 30 years experience in global sourcing and a track…
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Combatting the Hospitality Staffing Crisis in 2022
By Michael Clitheroe, General Manager at Balmer Lawn Hotel (www.balmerlawnhotel.com) In the months since coronavirus lockdown restrictions began to lift last year, there isn’t a…
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Ireland’s VAT Cut Extension – A Major Relief To Hospitality
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Taking a bold step, the Irish government has decided to extend a reduced 9 per cent VAT rate…
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VAT Increase: Have Costs in the H&L Sector Reached Boiling Point?
By Simon Armstrong, senior manager at accountancy firm, Menzies LLP (www.menzies.co.uk). At a time when costs are soaring and many businesses are still in recovery…
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The Changing Dynamics of Hospitality and the Future Hospitality Summit
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Changing dynamics of UK hospitality The United Kingdom has one of the most diversified and dynamic hospitality industries…
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Staycations Here To Stay
By Gary Waring, General Manager at Radisson RED Liverpool (www.radissonhotels.com/en-us/hotels/radisson-red-liverpool) While Covid-19 may have constrained our travel aspirations, it never dampened the UK’s collective desire…
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Operational Practices Helping to Ease Food Inflation
Rachael Venditti, Business Development Manager at allmanhall (www.allmanhall.co.uk) With the prospect of rising food costs, Rachael Venditti, the independent food procurement specialist, looks at how…
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Summer Trends for Spirits and Mixers
By Liam Belton, Head of Trade, Master of Malt Trade (www.masterofmalt.com/trade) Which is going to be the most refreshing eye catching drink, premium and mainstream?…
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The Importance of Robust Health and Safety Procedures in a Professional Kitchen
By Charlotte Dowson, Senior Solicitor in the Accident Claims Team at Bolt Burdon Kemp (www.boltburdonkemp.co.uk) Andrew Lewis, a chef, suffered serious burns after being covered…
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Hospitality’s ‘Soft Power’ Is Key To Weathering Endemic Labour Shortage
By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com) Another week, another story about the grim outlook for the hospitality sector, beleaguered by labour…
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How to Attract Hospitality Staff During the Global Talent Crisis
By Nicky Chenery, General Manager, EMEA, SafetyCulture (https://safetyculture.com/) The global talent crisis continues to be the biggest issue the service industry faces, and this is…
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3 F&B Trends For The UK In 2022 And Beyond
Written by Mohit Agrawal, manager of the Dubai office at Simon-Kucher & Partners (www.simon-kucher.com) With the Great British Food Festival just around the corner, the…
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