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P&G Professional launches online hospitality academy

10 April 2013
P&G Professional launches online hospitality academy

P&G Professional has launched an online "academy" designed to help independent operators run more profitable businesses.

The site is designed as a forum for best practice and includes channels for hoteliers, restaurateurs and publicans. It includes advice and tips from industry experts, including The Art of the Restaurateur author Nicholas Lander and staffing expert professor Conrad Lashley from the Oxford School of Hospitality Management.

Advice on offer ranges from video masterclasses in the best of British hospitality, featuring interviews with the winner of P&G's Best of British hospitality competition, to best practice in promoting a business online and creating a positive first impression. There is also a series of training videos that will help make sure staff take on cleaning regimes efficiently.

P&G Professional sales director, UK and Ireland, Jayne Clark said: "Competition is rife in the hospitality industry and yet independent operators are too time poor and cash strapped to obtain the information they need to get ahead. With more than three decades' experience innovating our products to serve the needs of operators everywhere, we're thrilled to be launching P&G Professional's first-ever academy. We're committed to giving business owners the 24/7 online resources they need to deliver superior guest experiences and a recession-proof bottom line.

"Building networks is absolutely critical in the hospitality industry and we hope our academy will become an online destination where operators can access the very latest information. We're always heartened by tales of business success and believe our 30-year heritage, flagship products and expertise can help operators create the ultimate guest experience."

Operators can visit www.pgpro.co.uk/academy to register for free membership. All members will have instant access to the articles, opinion pieces, hints and tips and money-off coupons.

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