Rosalind Mullen
Reporter
Red Carnation Hotels' Jonathan Raggett on how the international brand has survived and thrived through lockdown
Red Carnation’s managing director Jonathan Raggett explains how the global hotel brand has survived and thrived throughout the pandemic, adapting to each country’s differing trading conditions and even opening a new Botswana hotel.
The return to work: HR experts on how to look after your people
Whether employees have been furloughed or not, it will be a huge adjustment when they return to work, and only the companies that recognise this will keep their staff. We asked a panel of HR experts and sponsor Ceridian for[...]
Here to stay: why guests are choosing aparthotels in the Covid era
Keep it in the family: how generations work together in family-run hotels
Ways to help you look after your mental health this Christmas
How operators are planning on coping with Covid over Christmas
It’s impossible to predict what business will be like this festive season, but it’s certain to[...]
The Best Places to Work in Hospitality 2020
It’s time to reveal The Caterer’s Best Places to Work in Hospitality 2020, run in partnership[...]
The Beaumont's Jannes Soerensen on the desperate need to bring tourists back to London
The general manager of the Beaumont hotel in London’s Mayfair spoke to Rosalind Mullen about the[...]
Strength in numbers: How hospitality is coming together to help workers manage their mental health when returning to work
Mental health has always been a concern in the high-pressured hospitality workplace, but fallout from Covid-19[...]
The turn of events: What is the future for events, conferences and weddings?
Hotels and restaurants are creeping back into action, but meetings and events are set for a slower path to normality. So how will this usually lucrative part of a hotel’s business fare in the next few months?"
Health and wealth: how will hotels deliver luxury after lockdown?
As hotels start to grapple with the practicalities of reopening safely in the wake of Covid-19, the big question is how the five-star market will deliver a luxury product – and what will their customers now expect? Rosalind Mullen reports
Rooms for improvement: The operators gearing their businesses up for reopening during the lockdown
As the eighth week of lockdown concludes, we look at what operators are doing to maintain and improve properties, manage staff and prepare to reopen in a world with different challenges and opportunities.
Book review: Life Kitchen by Ryan Riley
There’s a poignant story behind this cookery book. The author Ryan Riley was just 18 when[...]
Help yourself: How hoteliers can steal guests looking for bed, breakfast and evening meal
Hotels with a great food and beverage offer have a valuable weapon in their arsenal when[...]
Aim for the stars: How the hotel ratings systems are staying relevant for today’s guest
Standards in hotels have seen a seismic shift over the past few decades, embracing better facilities[...]
Hotel design: Mama Shelter
The design-led brand, created a decade ago by the founders of Club Med, has brought its[...]
Why the Grand Brighton won Employer of the Year Catey 2019
As The Caterer hunts for the Top 30 Best Places to Work in Hospitality 2020, we put a spotlight on the Grand Brighton, a luxurious seafront hotel that has been under independent ownership since 2014, to winkle out the magic that earned it the overall Employer of the Year Catey[...]"
Hotel design: the Bird, Bath
Why a sustainable procurement policy has to be at the top of your to-do list
If you’ve put plans for your sustainable procurement policy at the bottom of your to-do list, think again. The Caterer and Nespresso Professional brought together the leaders of the north-west’s top hospitality businesses with a panel of experts at Michael[...]
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