Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

In this week's Caterer and Hotelkeeper magazine

30 January 2013
In this week's Caterer and Hotelkeeper magazine

Eric Chavot
After a three-year break, the two-Michelin-starred chef returns to the kitchen with the opening of his own brasserie at the Westbury, London

Better Business
How the AA award-winning Felin Fach Griffin near Hay-on-Wye keeps its customers happy

Wake-Up Call
Getting the balance right when applying a dress code

How To…Keep Staff Productive
We look at five key drivers of productivity, as hospitality looks set to outperform the wider economy

Loving Life in Hospitality Adam Hersey, event manager at Luton Hoo hotel, golf course and spa, on why he loves his career in hospitality

Menuwatch
Adam Brown, head chef at the Chaddesely restaurant at Brockencote Hall, is a rising star with a robust and memorable menu, according to Andy Lynes

The Caterer and Hotelkeeper Interview
Hospitality Guild executive director Suzanne Jackson on how the guild is bringing employers together to make hospitality a more attractive career choice

Singing the Company Song
How do contract caterers, who regularly inherit their staff and almost always operate in "someone else's house" ensure their people know who they work for?

Online Debate Round-Up: Retaining the Best Staff
Training and developing the best talent was the theme of the second debate in our Think Again series, with participants explaining how to hold on to and motivate your key people

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