Glynn Davis

Restaurant

How to design a restaurant for a smaller team

05 May 2022 by

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

Business

Interview with Brady Smith, hotel manager at Parkgate hotel, Cardiff

13 April 2022 by

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

How to choose artwork for your restaurant Design

How to choose artwork for your restaurant

27 August 2021 by

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 Business

Finding finance in a post-Brexit, post-Covid landscape

16 July 2021 by

The combination of Brexit and the pandemic has led to a market where there are opportunities[...]

Where have all the hospitality workers gone? In-Depth

Where have all the hospitality workers gone?

02 July 2021 by

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 Technology

How to get the whole company talking with the latest messaging apps

20 May 2021 by

If you want to shout about the latest news in your business, it’s best to use[...]

How our high streets can be transformed for the post-pandemic world Business

How our high streets can be transformed for the post-pandemic world

13 May 2021

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

How hospitality businesses can make the most of customer data

22 April 2021

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 Restaurant

Shot in the dark: how restaurants are using dark kitchens to send their offering nationwide

16 April 2021 by

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 Technology

Waste not, want not: technology to help reduce food waste

18 February 2021 by

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? Technology

Going viral: Will the pandemic's mobile boom be the start of a transformation in hospitality technology?

20 January 2021 by

Coronavirus has hastened the adoption of mobile ordering and pay at table, but will this technology[...]

Redefining fish and chips Restaurant

Redefining fish and chips

13 July 2012 by

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.

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