Analysis and Comment in the hospitality industry
Hotelier Chris Penn has lost patience with seminars that treat Gen Xers as a homogeneous group. It’s time to talk about individuals and personalised leadership, he argues
You’ve probably heard the stories of head teachers acting as overpaid dinnerladies and the kids not knowing one end of their knives and forks from the other, but that’s not the full story of the introduction of infant free school meals, says Justin Fairhall
According to a recent survey by Beacon Purchasing, 40 days ahead of the election, the £46b hospitality industry has made a reduction in tourism VAT the number one priority for the next government.
The long-term benefits of investing in energy-saving facilities make it worthwhile, says Simon Ewins, chief operating officer of the hub hotel
With the General Election just days away, David Harris takes an in-depth look at what the parties are offering hospitality businesses, while The Caterer asks operators and suppliers what they’d like to see from the next government
A business flourishes by investing in staff, says Serena von der Heyde, owner and general manager of the Georgian House hotel in London
A reward of £50,000 in damages made to a US law firm that was the target of online malicious reviews has set a welcome precedent for hospitality businesses, says Peter Ducker, chief executive of the Institute of Hospitality
It’s time to celebrate our international talent not discourage it, says Peter Ducker, chief executive of the Institute of Hospitality
Following International Women’s Day (8 March), the hospitality industry should further elevate and mentor female future leaders, says Macdonald Hotels & Resorts brand director Kellie Rixon MBE.
All businesses have a responsibility to get involved in the future of the next generation, says Lancaster London general manager Sally Beck
Independent hoteliers can access better marketing clout when they’re part of a consortium, rather than going it alone, says Peter Hancock
The new allergen legislation might be complicated and time-consuming to implement, but we should welcome it wholeheartedly, says David Parker, executive chef at Leeds Beckett University