Viewpoint
Viewpoint: This cut-and-paste Budget isn’t even a sticking plaster for hospitality
The chancellor could have used the Spring Budget to give the hospitality industry a better chance of survival, but instead he may have condemned even more companies to closure, says Kate Nicholls
Viewpoint: What’s the price of sustainability? About 30%
Consumers are happy to spend more, especially if it’s a five-star hotel with first-class environmental credentials, says Richard Stevenson
The maternity chefs’ jacket is more than practical, it’s a symbol of inclusion
Why flexibility is essential for women creating a career in hospitality
Viewpoint: giving more help to young people could close the skills gap
Viewpoint: Everyone wins when we work from anywhere
Viewpoint: Why small goals matter when going green
Today’s travellers want a hotel with strong sustainability credentials, in anything from biomass boilers to buying[...]
Viewpoint: Why alcohol brands can raise the bar
Pubs and bars can look to their suppliers for promotional help in tempting their customers back[...]
Viewpoint: AI can help hospitality think differently
From sweeping changes in food waste to personalised single menus, there’s potential to be found in[...]
Viewpoint: Employers' attitude is putting off the over-50s
It seems the over-fifties are willing to work but they’re discouraged by the perceived attitude of[...]
Viewpoint: Covid business interruption insurance claims are still there for the taking
Thousands of companies are entitled to compensation and haven’t claimed after loss of business during lockdown, says Aaron Le Marquer"
Viewpoint: Guard against no-shows this Christmas
With spending in restaurants down, operators need to hang on to every single booking to make this a happy Christmas, says Kirsty Morris
Viewpoint: Restaurants have the power to build a better food future
If restaurants offer more environmentally responsible choices, diners will choose them, so make the first move, says Juliane Caillouette Noble
Viewpoint: Industry-education partnership can close hospitality’s skills gap
Building synergy between the industry and academia is the key to transforming the sector’s human resources[...]
Viewpoint: It’s time to rid ourselves of reductive views on African food
African cuisines offer up a kaleidoscope of different flavours, which are vastly underrepresented in the UK,[...]
Viewpoint: Glasgow night life project offers a golden opportunity for hospitality
Other cities stand to learn from Glasgow’s plans for its night life, with hospitality at the[...]
Viewpoint: When everything is changing, look at what you can control
If guests have to be persuaded to spend their hard-earned money at your hotel, make it[...]
Viewpoint: Government is fuelling outrage over asylum seekers in hotels
‘Expensive hotels’ is a cheap dig. It's not the whole story, says Robin Sheppard"
Viewpoint: we need to develop employees’ financial resilience
Educating your employees in financial matters can help them feel prepared for the future and more secure in the present, says Chris Lincoln
How hospitality brands can use TikTok to engage their audience
Using TikTok like a consumer – with authenticity and lightheartedness – will help create an authentic brand connection, says Harri Brown
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