Glynn Davis
How to design a restaurant for a smaller team
A smaller team doesn’t mean exhausting yourself to fill the gaps. Tweaks to your design can reduce the amount of people power you need in the staffing crisis, says Glynn Davies
Interview with Brady Smith, hotel manager at Parkgate hotel, Cardiff
The hotel manager of the Celtic Collection’s Parkgate hotel in Cardiff speaks about opening to heaving sports crowds and operating a luxury brand in the Welsh capital
Restaurant meal kits are still flourishing, even out of lockdown
Nathan Myhrvold on Modernist Pizza and the science of cooking
Just the ticket: booking tools to help tackle cancel culture
How to choose artwork for your restaurant
What you use to adorn your walls is as important as any other element in a[...]
Finding finance in a post-Brexit, post-Covid landscape
The combination of Brexit and the pandemic has led to a market where there are opportunities[...]
Where have all the hospitality workers gone?
When faced with the fact that only 27% of hospitality staff have returned to work after[...]
How to get the whole company talking with the latest messaging apps
If you want to shout about the latest news in your business, it’s best to use[...]
How hospitality businesses can integrate fast payments technology into existing systems
While there is plenty of customer payments software on the market, its future lies in integration and ease of use. We discover what considerations operators need to be taking into account."
How our high streets can be transformed for the post-pandemic world
Coronavirus has taken its toll on our high streets, leaving units empty with no prospect of immediate recovery. So a few innovative companies are looking at reinventing it, offering experiences and contemporary shops with a refreshing attitude to rent.
How hospitality businesses can make the most of customer data
Technology has been vital in keeping restaurants afloat during the pandemic, from online booking systems to order and pay apps. With a whole world of customer data being created, how can operators make best use of this information?
Shot in the dark: how restaurants are using dark kitchens to send their offering nationwide
Coronavirus has forced chefs to embrace delivery, and a host of dark kitchens are popping up[...]
Waste not, want not: technology to help reduce food waste
Sustainability might not be top of operators’ minds when it comes to a coronavirus recovery plan,[...]
Going viral: Will the pandemic's mobile boom be the start of a transformation in hospitality technology?
Coronavirus has hastened the adoption of mobile ordering and pay at table, but will this technology[...]
Redefining fish and chips
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.
The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.
© 2021 All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
Ad Blocker detected
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.