Glynn Davis
How to boost guest spend with EPoS
Electronic point of sale (EPoS) systems are boosting hospitality operators’ revenue by encouraging guest spending. Glynn Davis reports
Smart cookies: the hospitality tech of the future
From ‘restaurants in a box’ to video serving staff, technology in hospitality is racing ahead. Glynn Davis heads to NYC to check out the tech of the future
Spotlight on: booking tools
Spotlight on: carbon labelling
Spotlight on: EPoS systems
Spotlight on: Robots
Digital twins are gaining ground in hospitality
Virtual technology is gaining ground in hospitality, not only as a marketing tool but also to[...]
Use a single system to manage bookings and reservations
It’s now possible to get a 360-degree view of your guests with a single system to[...]
Workforce management tools can help to empower staff
It's time to get the tools for proper workplace management. Here's the software to help empower[...]
Generate customer loyalty and get them coming back
Generating loyalty is a tricky but lucrative endeavour. We look at the solutions to get customers[...]
All hands on tech: how robots are automating hospitality
Automation and robotics have been something of a gimmick in the hospitality industry, with some operators using mechanical arms and robotic waiters to add a dash of theatre to restaurants."
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
Mobile ordering has put the power back in guests’ hands
The prevalence of apps and QR codes mean that mobile ordering will have a place in[...]
Restaurant meal kits are still flourishing, even out of lockdown
The reopening of restaurants was supposed to herald the death of the meal kit, but most[...]
Nathan Myhrvold on Modernist Pizza and the science of cooking
After a decade working for Microsoft, Nathan Myhrvold turned his scientific brain to food. He speaks[...]
Just the ticket: booking tools to help tackle cancel culture
An online booking system doesn’t just give customers the control they crave, it also offers a[...]
How to choose artwork for your restaurant
What you use to adorn your walls is as important as any other element in a restaurant, and a carefully curated selection of artworks can create an atmosphere and inspire an instant and memorable reaction. "
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 for those who can find the funds.
Where have all the hospitality workers gone?
When faced with the fact that only 27% of hospitality staff have returned to work after furlough, a staffing crisis is a given. We find out what the sector plans to do about it in the Hospitality Business Leaders Survey[...]
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