In this week's Caterer and Hotelkeeper
In this week's Caterer and Hotelkeeper magazine…
20 ways to extend the spend Great ideas for keeping your customers happy… while getting them to spend a little more
Making the most of a menu Alain Mara, group general manager at Compass Group's Roux at Parliament Square, explains when and how to sell customers extras like an aperitif or desserts
Upselling: the case for and against Does upselling deter more than it encourages? Should the right product sell itself? Two industry experts put the case for and against
Sweet offerings Andrew Ditchfield, pastry chef at the House of Commons, provides ideas on how to add value and appeal to a selection of popular desserts
Menuwatch Caterer and Hotelkeeper goes to Butlins to find out about the inspiration behind the menu at Brain Turner's new restaurant in the holiday firm's Bognor Regis resort
Hotspots The Riding House Café's Adam White on why he decided to adorn the walls of his new restaurant with stuffed squirrels
The Caterer Interview PB Jacobse, mananging director of contract caterer Rhubarb, on the company's plans for growth and the challenges of operating in Heathrow airport
Plus - the latest news, skills, inspiration, advice, the latest jobs and much more.
Caterer and Hotelkeeper is on sale at newsagents. Find your nearest stockist here, subscribe today or call 0845 077 7755.
By Neil Gerrard
E-mail your comments to Neil Gerrard here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Caterersearch.com jobs
Looking for a new job? Find your next job here with Caterersearch.com jobs