Best Practice Property Disposal
By Paul Johnson, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) Hospitality was the sector most affected by the pandemic and many businesses…
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Looking Forward to 2024 with Lanchester Wines
Lesley Cook is Lanchester Wines’ director of purchasing. We caught up with Lesley to look at what will affect the wine trade in 2024. One…
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Lights, Camera, Action! SmartDispense® Puts 14 Industry Experts In The ‘Hot Seat’ In New Series
New on-demand video series offers insights to support improving business operations and employee wellbeing Fresh after a five-stop nationwide tour for the SmartDispense® Energy Well…
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How Can UK Hospitality Businesses Protect Themselves Against Fraud?
By Andrew Doyle, CEO, NorthRow (www.northrow.com) The total monetary value of reported fraud in the UK stands at a staggering £1.1 billion according to data…
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Reaching Tipping Point – What Are The New Laws on Tipping and Service Charges in the UK?
By Tom Moyes, a Partner in the Employment team at Blacks Solicitors (www.lawblacks.com/business/employment-law) Unless prevented from doing so for tax purposes, businesses will soon have…
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Tips For Negotiating A Commercial Lease
By Paul Davies, Head of Commercial Property at Harper James (www.harperjames.co.uk), shares some practical tips for those looking to negotiate a lower rent payment. Whether…
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Why Hospitality Contact Centres Need to Plan, Schedule, and Forecast Differently
By Nathan Stearns, Vice President, Product Management, WEM, NICE (www.nice.com) In an industry where many customers expect 24/7 service, the contact centre is indispensable. With…
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4 Ways Managers Can Support Mental Wellbeing In Hospitality Workers
By Kelly Friel from tool and PPE experts Zoro (www.zoro.co.uk) With mental health being an important topic in the hospitality industry as of late, Kelly…
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Transforming Efficiency and Customer Experience within Hospitality
By Jay Kim, Managing Director BIXOLON (www.bixoloneu.com) The UK restaurant industry expected to grow 15% between 2022 and 2027 to £90 billion. But how are…
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How Holiday Leave And Pay Should Be Calculated For Part-Year Workers
By Paul Kelly, Partner and Head of Employment (https://www.lawblacks.com/) Paul Kelly, Partner and Head of Employment at Blacks Solicitors shares his insight into what hospitality…
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Serving Up The Perfect CX Strategy For Your Food and Beverage Brand
By Dan Mårtensson — VP Marketing & eCommerce Business Development, Merchant Services at Worldline (www.worldline.com) In the competitive food and beverage (F&B) industry, brands must…
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Chasing Debt: Challenges and Options
By Jason Smalley, Lawyer at The Legal Director (www.thelegaldirector.co.uk) According to a recent survey by financial comparison website, NerdWallet, 55% of SMEs in the UK…
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How Restaurants Can Fight Inflation and Boost Customer Loyalty
By Zhong Xu, CEO and Co-Founder, Deliverect (www.deliverect.com) “Today, inflation is a reality that the restaurant and hospitality sector has no choice but to contend…
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Retention In Hospitality: Building An Attractive and Engaging Work Environment
Ben Gabbitas, Talent and Resourcing Director at Valor Hospitality (www.valorhospitality.com) explores how hospitality providers can attract the best candidates, and retain them. The hospitality industry…
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Tackling the Pressures That Face Hospitality Workers
By Chris Gamm, CEO at the Springboard Charity (https://springboard.uk.net/) Hospitality is an exciting and dynamic career, packed with progression and opportunity. It is a passion…
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