'Hospitality has been front and centre showing kindness to others', says Robin Hutson 'Hospitality seems to have unspoken ways of categorising people', says Asma Khan 2014 Cateys: Group Restaurateur of the Year 2016\. A year of growth 3663's review of the year 3663: Making 2010 the best for your business 706 versus NVQ – a debate with a conclusion? A hotelier’s guide to major events: lessons from London A penny saved is a penny earned, says Neil Rankin Accepting diversity: how to create a balanced workplace Acorn winners 2016: Holly Eggleton, 29 Acorn winners 2017: 30 rockers Acorn winners 2017: Adam Mohammed Acorn winners 2017: Afees Bello Acorn winners 2017: Becky Nowell Acorn winners 2017: Benjamin Veale Acorn winners 2017: Bradley Shough Acorn winners 2017: Callum Curtis-Bennett Acorn winners 2017: Cassie Delaney-Brown Acorn winners 2017: Dale Bainbridge Acorn winners 2017: Dean Westcar Acorn winners 2017: Dominic Heywood Acorn winners 2017: Doug Sanham Acorn winners 2017: Florence Macfarlane Acorn winners 2017: Gordon Stott Acorn winners 2017: Hayley McGarrell Acorn winners 2017: Helen Hutchinson Acorn winners 2017: Holly Dixon Acorn winners 2017: Irene Forte Acorn winners 2017: James O'Keeffe Acorn winners 2017: Laura Godman Acorn winners 2017: Liam Barrie Acorn winners 2017: Martin Frickel Acorn winners 2017: Martin Miller Acorn winners 2017: Paul Hunter Acorn winners 2017: Phil Hornby Acorn winners 2017: Sam Matthews Acorn winners 2017: Sarah Bowman Acorn winners 2017: Scott Paton Acorn winners 2017: Scott Smith Acorn winners 2017: Tom Brown Acorn winners 2017: Tommy Banks Acorns 2018: Aaron Kibble, general manager, Oakman Inns and Restaurants Acorns 2018: Ben Carroll, head of Insight, Whitbread Acorns 2018: Ben Murphy, head chef, Launceston Place Acorns 2018: Catherine St John, executive assistant, St Pancras Renaissance Hotel, London Acorns 2018: Charlie Brodie, learning and development manager, London Edition Acorns 2018: Charlotte Horler, front of house manager, Red Carnation Hotels Acorns 2018: Christopher Chester-Sterne, owner and landlord, the Rose and Thistle, Rockbourne Acorns 2018: Darryl Harris, restaurant manager, Home Grown Hotels, the Pig near Bath Acorns 2018: Emma Abruzzese, catering manager for Vacherin at Hiscox Insurance Acorns 2018: Emma Kirk, front office manager, Blythswood Square – Principal Hotels Acorns 2018: Gabrielle Le Roux, programme developer, BaxterStorey Acorns 2018: Gillian Duthie, cluster general manager, Jurys Inn, Edinburgh Acorns 2018: Hannah Robson, head of bespoke events, Concerto Acorns 2018: Jack Davies, senior sous chef, the London Clinic Acorns 2018: Jack McCarthy, deputy head concierge, the Cavendish London Acorns 2018: James Durrant, senior head chef, the Bear & Ragged Staff, Peach Pub Company Acorns 2018: James Fleming, reception manager, The Stafford London Acorns 2018: Jonathan Ellson, director of Restaurant Coworth Park, Coworth Park, Dorchester Collection Acorns 2018: Joshua Craddock, F&B sales and marketing manager, The Bloomsbury London Acorns 2018: Kit Wilkins-Smith, head of coffee excellence, Paddy & Scott's Acorns 2018: Lucy Louise Murphy, operations manager, Premier Inn – Whitbread Acorns 2018: Rachael Henley, F&B Manager, the Idle Rocks Hotel Acorns 2018: Rhiannon Heseltine, general manager, Lexington Catering Acorns 2018: Rob Burden, HR business partner, CH&Co Acorns 2018: Romain Bourger, head sommelier, the Vineyard Acorns 2018: Sophie Cox, chief operating officer, Koh UK Acorns 2018: Stephen Moran, director of marketing, InterContinental London Park Lane Acorns 2018: Tom De Keyser, head chef, The Coach, Marlow Acorns 2018: Tom Jackson, area manager, Wilson Vale Acorns 2018: Tom Shepherd, head chef, Adam's restaurant, Birmingham Acorns 2019: Abby Palmer, 28 Acorns 2019: Alex von Ulmenstein, 27 Acorns 2019: Alexander Wilson, 28 Acorns 2019: Asimakis Chaniotis, 29 Acorns 2019: Charles Coulombeau, 26 Acorns 2019: Chris Tod, 26 Acorns 2019: Craig Bennett, 29 Acorns 2019: Digby Vollrath, 28 Acorns 2019: Elly Wentworth, 27 Acorns 2019: Ilona van Rooij, 28 Acorns 2019: Jack Clements, 27 Acorns 2019: Jamie Warley, 26 Acorns 2019: Jill van Rest, 29 Acorns 2019: Joe Walker, 23 Acorns 2019: Judith van der Heijden, 29 Acorns 2019: Katie Mulliss, 29 Acorns 2019: Kieran McLoughlin, 29 Acorns 2019: Lee Melton, 28 Acorns 2019: Liam Hatcher, 28 Acorns 2019: Max Fenlon, 29 Acorns 2019: Rebecca Armstrong, 28 Acorns 2019: Rita Martins Bengtsson, 27 Acorns 2019: Robbie Laidlaw, 29 Acorns 2019: Robert Simmonds, 29 Acorns 2019: Sandra Bein, 29 Acorns 2019: Shelley Freeland, 28 Acorns 2019: Terri Dell, 27 Acorns 2019: Tom Booton, 26 Acorns 2019: Tomáš Kubart, 26 Acorns 2019: William Nisbet, 27 Acquisitions to continue in pubs sector Alcohol gets a health kick Amended licensing laws catch operators unawares Amid uncertainty, we must innovate Are pubs facing new laws as voluntary code fails? Are there too many cooks driving skills? Are you ready for a runner? Are you ready for the rates revaluation? Artificial intelligence: the future of hospitality? Asma Khan on her admiration for Vivek Singh and the Cinnamon Club Asma Khan on the good, the bad and the ugly parts of reopening Asma Khan: 'We should be grateful for every day that we live and for the food that we are privileged to eat' Attracting talent in hospitality means offering your staff a chance to succeed BHA round-up: A manifesto for a new government BHA round-up: Not so cosy as it seems BHA round-up: The real scandal behind the rates rise BHA round-up: We know the post-Brexit solutions, now we need the government to act Bargain basement: the case for virtual kitchens Battle of the breakfasts Beacon's review of the year Beer boosters must stand up and be counted Beer taxation is punitive Beer tie row rumbles on Ben Bartlett, catering development manager of Marston's Pub Company Ben Summerskill, chief executive of gay rights lobby Stonewall Better business: innovative ways to support the mental health of your staff Better wages mean more to those trying to escape the poverty trap, says Rosie Ferguson Boardroom blitz at M&B sees off Laffin Bocuse challenge requires support, says Ritz executive chef Book review: Jack Stein's World on a Plate Book review: Out of my Tree by Daniel Clifford Book review: ‘Secret Service' by Fred Sirieix Brexit will be a threat to foreign staff, BHA warns British Beer & Pub Association raises concern over ‘damaging' licensing policy Brits abroad: Andrew Gaskin Brits abroad: Austen Spooner Brits abroad: Craig Cochrane Brits abroad: Henry Stevens Brits abroad: Lee Bennett Burke goes to Rank Business as usual? How will the change in business rates affect you? Business rates taxation needs an efficient appeals system and greater transparency Businesses must keep their female staff Can office workers bring life back to hotels? Casual dress code yes, sloppy service no Cateys 2017: Accessibility Award, Todsworthy Farm Holidays Cateys 2017: Best Employer Award, Firmdale Hotels Cateys 2017: Best Marketing Campaign, Pho Cateys 2017: Best Use of Technology, PizzaExpress Cateys 2017: Chef Award, Tom Kerridge Cateys 2017: Foodservice Caterer Award, Paul Hurren, Lusso Catering Cateys 2017: Health and Nutrition Award, Food Cardiff, Education Catering, Cardiff Council Cateys 2017: Hotel of the Year – Group, Rosewood London Cateys 2017: Hotel of the Year – Independent, The Beaumont Cateys 2017: International Outstanding Achievement Award, Isadore Sharp Cateys 2017: Lifetime Achievement Award, Sir Terence Conran Cateys 2017: Manager of the Year, Andrew Foulkes Cateys 2017: Menu of the Year, The Ninth, London Cateys 2017: Newcomer Award, Mark Jarvis, Anglo Cateys 2017: Pub and Bar Award, Chris Hill, the New World Trading Company Cateys 2017: Public Sector Award, Vic Laws, director, AVL Consultancy Cateys 2017: Restaurateur of the Year – Group, Jason Atherton, the Social Company Cateys 2017: Restaurateur of the Year – Independent, Nathan Outlaw Cateys 2017: Special Award, John Williams Cateys 2017: Sustainable Business Award, The Oakley Court Cateys 2017: Wine and Spirit Ambassador Award, Craig Bancroft Cateys 2018: Accessibility Award – Rudding Park Cateys 2018: Best Employer Award – Cycas Hospitality Cateys 2018: Best Marketing Campaign Award – The Ned Cateys 2018: Best Use of Technology Award – Dine Delivered Cateys 2018: Chef Award – Claude Bosi Cateys 2018: Education and Training Award – Tim Foster Cateys 2018: Foodservice Caterer Award – Chris Mitchell Cateys 2018: Health and Nutrition Award – Amadeus Cateys 2018: Hotel of the Year – Group – Ham Yard Hotel Cateys 2018: International Outstanding Achievement Award – Wolfgang Puck Cateys 2018: Lifetime Achievement Award – Diego Masciaga Cateys 2018: Manager of the Year – Laura Sharpe Cateys 2018: Menu of the Year Award – XU Cateys 2018: Newcomer Award – Smoke & Salt Cateys 2018: Pub and Bar Award – Peter Borg-Neal Cateys 2018: Public Sector Caterer Award – Neel Radia Cateys 2018: Restaurateur of the Year – Group – Kavi and Shamil Thakrar Cateys 2018: Restaurateur of the Year – Independent – Richard Corrigan Cateys 2018: Special Award – Geoffrey Gelardi Cateys 2018: Sustainable Business Award – University of Manchester Cateys 2018: Wine and Spirit Award – Christine Parkinson Cateys 2019: Accessibility Award – Royal Lancaster London Cateys 2019: Best Marketing Campaign Award – Inception Group Cateys 2019: Best Use of Technology Award – Hickory Cateys 2019: Manager of the Year Award – Sally Beck Cateys 2019: Menu of the Year Award – Inver, Argyll and Bute Cateys 2019: Newcomer Award – Salt Cateys 2019: Pub and Bar Award – Chris and Jeff Galvin, Galvin Green Man Cateys 2019: Restaurateur of the Year – Group – Will Beckett and Huw Gott, Hawksmoor Cateys 2019: Restaurateur of the Year – Independent – Paul Ainsworth Cateys 2019: Sustainable Business Award – Battlesteads Hotel & Restaurant Cateys Sponsor's Opinion: Matt Johnson Cateys prove how fulfilling our industry is Changing restrictions are a lot to take in... or out, says Chantelle Nicholson Chantelle Nicholson celebrates the joy of going out Chantelle Nicholson says we must reuse and repair kitchen equipment Chantelle Nicholson says we need to talk about our mental health during coronavirus Chase the family pound, pub operators are urged Chef revelations: John Williams, head chef, Bodysgallen Hall, Llandudno Christie & Co forecasts the future for hotels, pubs and restaurants Cobra Beer launches Collective initiative to support the UK restaurant industry Come on in, the future is ethical Costume drama: keep up to date on dress code legislation Could hoteliers move into empty high streets? Could the staycation save summer? Crowdfunding: how to get your idea off the ground David Moore admonishes the government's crimes against hospitality David Moore asks: 'What is the point in creating jobs if there is nobody to take them?' David Moore calls for an end to the curfew and more respect for our industry David Moore despairs at the lack of diversity and common sense from those in power David Moore explains how to get inside the mind of a Michelin inspector David Moore on the next 30 years of Pied à Terre David Moore says we're reaching boiling point David Moore's call to action Develop internal talent to tackle skills shortage Digital is king: getting the right EPoS systems for your business Do all your employees have the right to work legally in the UK? Do your new employees have the right to work in the UK? Don't miss the warning signs of substance abuse Don't rely on food to rescue pub profits Don't take it lying down Eat your words: why a good cookery book gives you the flavour of a life, says Shamil Thakrar Election special: What's on the table for hospitality? Equal to the task: why is there a lack of women in culinary competitions? Falling through the cracks: event and contract caterers on the lack of government support Fear factor is hampering accessibility Finding a solid foothold in the pub food scrum First Choice Coffee's review of the year First Choice Coffee: Delivering for future growth Flattery will get you everywhere, says Peter Hancock Food prices after the storm Food service becomes key part of the shopping experience Foodservice Cateys 2017: Business and Industry Caterer of the Year winner, Genuine Dining Co Foodservice Cateys 2017: CSR Award winner, Vacherin Foodservice Cateys 2017: Catering Manager of the Year winner, Paul Bate, Amadeus Foodservice Cateys 2017: Chef Manager of the Year winner Hanke Fischer, H+J Foodservice Cateys 2017: Chef of the Year – Private Site winner Dennis Mwakulua, Restaurant Associates Foodservice Cateys 2017: Chef of the Year – Public Site winner, Steve Groves, Roux at Parliament Square Foodservice Cateys 2017: Event Caterer of the Year winner, Tapenade, Eventist Group Foodservice Cateys 2017: Extra Mile Award winner Alison Gilbert, CH&Co Group Foodservice Cateys 2017: Front of House Team of the Year – Private Site winner Gather & Gather at Vodafone Foodservice Cateys 2017: Front of House Team of the Year – Public Site winner, Restaurant Associates at Roux at Parliament Square Foodservice Cateys 2017: HR Award winner, Charlotte Hutchings, Gather & Gather Foodservice Cateys 2017: Healthcare Caterer of the Year winner, Gracewell Healthcare Foodservice Cateys 2017: Healthy Eating Champion winner, Sophie Murray, Sunrise Senior Living Foodservice Cateys 2017: Innovation Award winner, Derbyshire County Council Foodservice Cateys 2017: Procurement Team of the Year winner, Surrey County Council Foodservice Cateys 2017: Regional Manager of the Year winner Marie Arthur, Sodexo Foodservice Cateys 2017: Retail and Leisure Caterer of the Year Award winner, Jockey Club Catering Foodservice Cateys 2018: Business and Industry Caterer of the Year – BaxterStorey Foodservice Cateys 2018: CSR Award – School Holiday Enrichment Programme, Food Cardiff Foodservice Cateys 2018: Catering Manager of the Year – Melanie Cooke, ISS Food Services Foodservice Cateys 2018: Chef Manager of the Year – Tony Mulgrew, Ravenscliffe High School and Sports College Foodservice Cateys 2018: Chef of the Year – Private Site – Adam Thomason, Restaurant Associates Foodservice Cateys 2018: Chef of the Year – Public Site – Tom Parry, Jockey Club Catering Foodservice Cateys 2018: Education Caterer of the Year – CATERed Foodservice Cateys 2018: Event Caterer of the Year – Sodexo Foodservice Cateys 2018: Extra Mile Award – Simon Boyle, Beyond Food Foundation and Brigade Foodservice Cateys 2018: Front of House Team of the Year – Private Site – Rapport Guest Services at Omnicom Foodservice Cateys 2018: Front of House Team of the Year – Public Site – Searcys at the Gherkin Foodservice Cateys 2018: HR Award – People and development team, CH&Co Foodservice Cateys 2018: Healthcare Caterer of the Year – St Monica Trust Foodservice Cateys 2018: Healthy Eating Champion – Amy Roberts, Holroyd Howe Foodservice Cateys 2018: Innovation Award – Elior UK Foodservice Cateys 2018: Outstanding Contribution Award – Wendy Bartlett, Bartlett Mitchell Foodservice Cateys 2018: Procurement Team of the Year – TUCO Foodservice Cateys 2018: Regional Manager of the Year – Greg Bramwell, BaxterStorey Foodservice Cateys 2018: Retail and Leisure Caterer of the Year – Amadeus Foodservice Cateys 2018: Salesperson of the Year – Eddie Fairish, Aramark Foodservice Cateys 2018: Supplier Excellence Award – HIT Training Foodservice Cateys 2018: Training Award – Learning and development team, CH&Co Foodservice Forum: the formula for success Fortune favours the brave, says Wendy Bartlett Free school meals: Chartwells’ managing director Charlie Brown on what went wrong From farm to plate: the Craft Guild of Chefs' Graduate Awards trip From zero to hero: a London landmark Fuel for thought: how to reduce your energy consumption FutureChef offers inspiration to all Gender balance is good news Get ready for a Riesling revival Get ready for a fight, says David Moore Give our pubs a chance Give the new licensing regime a chance Good intentions going up in smoke? Green food certification makes a difference Hackney Council's late-night licence policy – one year later Have your say on menu labels Help tourism to create jobs, urges VisitBritain's Christopher Rodrigues Henry Dimbleby on creating a new manifesto for food and farming High property prices stifle individuality Hold on to your best suppliers Hospitality Action Bulletin: A helping hand Hospitality goes to the polls Hospitality is a career for life, says Chantelle Nicholson Hospitality struggles to keep up when it comes to adopting new technology Hotel Cateys 2017: Concierge Award winner, David Young, Brown's hotel Hotel Cateys 2017: Conference and Banqueting Team of the Year winner, Principal York Hotel Cateys 2017: Extra Mile Award winner, Edward Bracken Hotel Cateys 2017: Food and Beverage Manager of the Year winner, Arjeta Arapi, the Montague on the Gardens Hotel Cateys 2017: Front of House Manager of the Year winner, Sally Humphrey, the Grove Hotel Cateys 2017: Front of House Team of the year winner, The Milestone Hotel Hotel Cateys 2017: Hotel Chef of the Year (fewer than 250 covers) winner, André Garrett, Cliveden House Hotel Cateys 2017: Hotel Chef of the Year (more than 250 covers) winner, Chris King, the Langham, London Hotel Cateys 2017: Hotel Restaurant Manager of the Year winner, Luigi Cagnin, the Ritz London Hotel Cateys 2017: Hotel Restaurant Team of the Year winner, Ham Yard Hotel Cateys 2017: Hotelier of the Year winner, Sue Williams, Whatley Manor Hotel Cateys 2017: Housekeeper of the Year winner, Amelia Lawrence, the Grove Hotel Cateys 2017: Human Resources Manager of the Year winner, David Morison, Jumeirah Hotel Cateys 2017: Human Resources Team of the Year winner, Firmdale Hotels Hotel Cateys 2017: Outstanding Contribution winner, David Morgan-Hewitt, the Goring Hotel Cateys 2017: Revenue Manager of the Year winner, Rachel Perry, Radisson Blu Edinburgh Hotel Cateys 2017: Sustainable Hotel of the Year winner The Oakley Court Hotel Cateys 2018: Concierge of the Year – John Andrews, the Goring Hotel Cateys 2018: Conference and Banqueting Team of the Year – St Pancras Renaissance Hotel, London Hotel Cateys 2018: Extra Mile Award – Mandarin Oriental Hyde Park London Hotel Cateys 2018: Food and Beverage Manager of the Year – Alice Bussi, Seren Collection Hotel Cateys 2018: Front of House Manager of the Year – Xiaomin Sun, Southampton Harbour Hotel & Spa Hotel Cateys 2018: Front of House Team of the Year – Hotel Football Hotel Cateys 2018: Hotel Chef of the Year (fewer than 250 covers) – Adam Smith, Coworth Park Hotel Cateys 2018: Hotel Chef of the Year (more than 250 covers) – Robert Bates, the Belfry Hotel & Resort Hotel Cateys 2018: Hotel Restaurant Manager of the Year – Leni Miras, Colony Grill Room at the Beaumont Hotel Cateys 2018: Hotel Restaurant Team of the Year – Holborn Dining Room, Rosewood London Hotel Cateys 2018: Hotelier of the Year – David Taylor Hotel Cateys 2018: Housekeeper of the Year – Fernanda Telatin Lewis, the Goring Hotel Cateys 2018: Human Resources Manager of the Year – Lindsay Southward, Malmaison and Hotel Du Vin Hotel Cateys 2018: Human Resources Team of the Year – The Ned, London Hotel Cateys 2018: Outstanding Contribution Award – Jonathan Slater, Oddfellows Hotels Hotel Cateys 2018: Revenue Manager of the Year – Amy Ayers, Holiday Inn Winchester Hotel Cateys 2018: Spa Professional of the Year – Lesley Bacon, Hand Picked Hotels Hotel Cateys 2018: Sustainable Hotel of the Year – Cedar Manor Hotel design: Beaverbrook, Leatherhead, Surrey Hotel design: Oddfellows on the Park Hotel design: The Fish, Broadway, Cotswolds Hotel design: The Swan Southwold Hotel marketing: craft your pre-opening strategy to generate excitement and business Hotelier of the Year 2017: Sue Williams, Whatley Manor Hoteliers' Hotels Top 100: 1 – 10 hotels How kitchen gardens are growing despite the drought How self-taught designer Jill Stein stamped her style on Stein restaurants How the new breed of co-working companies are filling empty hotels How to create an Instagram moment How to get fish back on the menu in schools How to personalise the booking experience How to tap into the casual-dining boom How to… cut costs, not your profits How to… deliver sustainable employee engagement How to… harness change successfully How to… keep on top of food trends in 2018 How to… make payments cost effective How to… make work-life balance an opportunity, not a threat How to… manage bank holidays and part-time working How to… manage the Brexit ‘people panic' How to… negotiate hotel F&B deals How to… react to emerging trends How to… support team wellbeing How to… survive the casual dining crunch Industry fears future of edible insects as Brexit leaves trade in legal limbo Industry rallies to support minister for hospitality post before crucial debate Innovation stifled by shortage of Chinese chefs Inside Track: Customers' perception of value doesn't always add up, says Neil Rankin Inside Track: Neil Rankin on why street markets have all grown up Inside Track: did 2019 kill the foodie scene, asks Neil Rankin Inside track: Chantelle Nicholson discovers a modern, urban farm in London Inside track: Chantelle Nicholson says DIY is the perfect method of making change Inside track: David Moore on reopening and staying open Inside track: David Moore on what he really, really wants Inside track: David Moore reaches boiling point Inside track: Deal with mistakes before they happen, says Neil Rankin Inside track: Joycelyn Neve on why she still gets up at 5am for the best fish Inside track: Joycelyn Neve ponders the importance of traditions Inside track: Joycelyn Neve reflects on Lancastrian perfection Inside track: Look forward to the future, says Emma Underwood Inside track: Military-grade preparation is key at Christmas, says Robin Hutson Inside track: Neil Rankin lists the true qualities of a chef Inside track: Neil Rankin on the future of the chef’s craft Inside track: Neil Rankin says the future is already here Inside track: Neil Rankin stays at the Catfish hotel Inside track: On poetry and Powerpoint Inside track: Robin Hutson finds a silver lining in the renewed focus on hospitality Inside track: Robin Hutson says that when it comes to a hotel experience, it’s all in the detail Inside track: Robin Hutson's food for thought Inside track: Robin Hutson's newest opening challenge Inside track: Robin Hutson's sound bites Inside track: Say goodbye to tradition, says Neil Rankin Inside track: Shamil Thakrar on why a bad review turned Dishoom's business theory on its head Inside track: Staff 'adopt a vine' in the Pig’s vineyard, says Robin Hutson Inside track: Strange times bring us together, says Wendy Bartlett Inside track: The joy of service Inside track: Trust me, I’m a caterer, says Wendy Bartlett Inside track: Vegetables aren’t just for January, they’re for life, says Wendy Bartlett Inside track: We're finally speaking with one voice says Wendy Bartlett Inside track: Wendy Bartlett joins Greta Thunberg’s cry to make a real change Inside track: Wendy Bartlett says it's time to break bread with our colleagues Inside track: Wendy Bartlett says keep it simple, stupid Inside track: Wendy Bartlett's tale of two lockdowns Inside track: What are the new ‘Qualities of a Hotelier'? Inside track: What does 2022 have in store? David Moore wonders Inside track: always be at the top of your game, says Wendy Bartlett Inside track: beware post-lockdown ‘elephant traps’, says Robin Hutson Inside track: first impressions really do count in hotels, says Robin Hutson Inside track: let's speak with one voice, says Robin Hutson Inside track: the small moment can make all the difference, says Wendy Bartlett Inside track: will the new normal be a change for the better, asks Neil Rankin Invest more to make more Is it wise to open a restaurant during a pandemic, asks Chantelle Nicholson Is pedestrianisation the road to success? Is there a sustainable way of being sustainable? Is this the real hospitality industry? It's a brave new world, says David Moore It's nothing personal: How to handle your data for the General Data Protection Regulation It's our responsibility to tackle hospitality's behavioural problems It's time for business rates reform It's time for serious action over training It's time to get back out there, says Wendy Bartlett It's war on the straw! It's your chance to shape the future for apprenticeships Kate Nicholls: 'The government really does need to act now, otherwise the administrations will continue' Keep an open mind: hospitality professionals share their stories about mental health Keep the faith: balancing religious commitments Kitchen Rat: Keeping the Wolf from the Door? Kitchen Rat: Vote of confidence; Cheesed off; Making a meal of it Kitchen Rat: You’d batter believe it; Grand larceny; Not loving it Knockout profit at Punch boosts its bid desire Leon king: How Leon raised more than £1m to help feed NHS workers Let spices reheat bland ambitions Let's get physical and put an end to the Zoom era, says Wendy Bartlett Let's not do lunch, says Neil Rankin Let's work together to end the staffing crisis, says Wendy Bartlett Letter: Why should pubs be the only ones to get a discount? Letter: Women in the kitchen: nothing more than a distraction to the male chefs…? Licensees disappointed with BBPA code of practice Light at the end of the tunnel for pubs? Liquid assets – ViVAS Case Studies Looking after your mental health has never been more important, says Doug Sanham Loving life in hospitality: Aaron Jay McLaughlin Loving life in hospitality: Alessio Porcedda Loving life in hospitality: Daniel Crump Loving life in hospitality: Danny Parker, House Of Tides Loving life in hospitality: Dominic Wood, owner, Maytime Inn in Asthall Loving life in hospitality: Eleanor De Maria Loving life in hospitality: Gemma Amor Loving life in hospitality: Giacomo Longo Loving life in hospitality: Jack McCarthy Loving life in hospitality: Josie Mclean Loving life in hospitality: Mark Thornhill Lynda Fletcher of Hyperactive Events M&B and Whitbread linked to deals Make integrated revenue management systems work for you Make sure the price is right Mark Lewis on the response to Hospitality Action's coronavirus appeal Mark Selby: "We are going to come back stronger and better" Mental health in hospitality: The Caterer investigates Menu labelling is too costly Minimum alcohol pricing no help to pubs and bars Minute on the Clock: Phil Roberts, regional director for Jockey Club Catering Minute on the clock: Adam Thomason Minute on the clock: Andrew Mosley, general manager, Grand Brighton Minute on the clock: Ben Spalding Minute on the clock: Claire Jones Minute on the clock: Craig Johnston, sous chef at the Royal Oak Paley Street and winner of MasterChef: the Professionals 2017 Minute on the clock: Deliciously Ella Minute on the clock: Globy Ouseph Minute on the clock: Henrik Muehle Minute on the clock: James Holah, executive chef at Selfridges Minute on the clock: Jeremy Pang Minute on the clock: Luke Cockerill Minute on the clock: MasterChef: The Professionals finalist Olivia Burt Minute on the clock: Maurice Abboudi Minute on the clock: Pierre-Charles Cros, Experimental Cocktail Club Minute on the clock: Robert Dalboth Minute on the clock: William Thomson Mobile ordering: everything you need to know to adopt the technology Mobiles pull the plug on phone profits Music puts pubs on song after the smoking ban My dream ‘kitchen' cabinet National Tourism Structures- Who's Got it Right? Neil Rankin asks why anyone would want to work in hospitality Neil Rankin makes his first New Year's Resolution Neil Rankin says 'bah humbug' to those moaning about missing out on this year’s Christmas festivities Neil Rankin says it's time to make hospitality a little less hospitable Neil Rankin says it’s time to admit tastes can change and palates can adapt Neil Rankin says put the map down and drive your business with eyes front Neil Rankin: Why creating the cronut is hardly finding the Higgs boson New hope for the troubled on-trade New-generation winemakers bid to restore French fortunes News analysis: Gender pay gap widens in hospitality News analysis: Is it a happy new year for casual dining? News analysis: Learning from the Presidents Club News analysis: The crackdown on short-term lets News analysis: What is the future of meat? No rush to be open all hours No to malnutrition Britain Not able to see the benefits Not eating meat won't save the planet Now is our time to shine, says Wendy Bartlett On the move: mobile ordering solutions One size does not fit all when it comes to our staff Options good, upselling bad Out of adversity, creativity Outdated quality standards are failing the diverse needs of today's hotel guest Pandemic pivoting brings success to some but huge losses prevail People Summit 2019 Video: Creating clarity around culture and values People Summit 2019 video: Building an employee experience that rivals the customer journey People Summit 2019 video: Lead at speed – top tips on effective management Planning system holds back hospitality Please don't go Scotland Press pause: Jonathan Downey and the National Time Out campaign Pressure grows for change in law on wine measures Pressure in professional kitchens is not a reason for bullying, says Neil Rankin Prizewinning wine lists reveal buyers' passion for the subject Promotional article: How a hotel chain overcame market challenges to grow its bookings by 20% Property management systems: the heart of a hotel's IT setup Pub industry furious over rise in alcohol duty Public sector focus: We must shout about care catering Publicans pray for English success in the World Cup Pubs must battle back as sales fall and costs rise Pubs raise a glass to the ale drinkers Pubs should beware of passing fads Purchasing: High demand and low supply for spring Q&A session: The apprenticeship levy Q&A: Jane Pendlebury, Hospa chief executive Raising a glass to The Ark Regaining confidence – Cateys sponsor's opinion Revelations: Ben Murphy, head chef, Launceston Place, London Revelations: Ben Reade, co-founder, Edinburgh Food Studio, Edinburgh Revelations: Bryn Williams, chef-patron, Odette's and Bryn Williams at Somerset House, London Revelations: Glynn Purnell Revelations: Igor Tymchyshyn, head chef, Orrery, London Revelations: Nick Deverell Smith, chef and owner, the Churchill Arms, Chipping Campden Revelations: Rachel Roddy, food writer and author Revelations: Rob Cox, head chef, the Tudor Farmhouse, Clearwell, Gloucestershire Revelations: Ronnie Murray, executive head chef, Camm & Hooper, London Revelations: Sunil Vaz, corporate chef, Caramel London Robin Hutson advises starting small when it comes to sustainability Robin Hutson asks who wants to be a waiter now? Robin Hutson marvels at the difference a day can make Robin Hutson on slogging through the third – and hopefully final – lockdown Robin Hutson reflects on the benefits a new hotel can bring to its community Robin Hutson says the future is in English wine, so get planting Robin Hutson's four-point plan to save hospitality Round table: Women in hospitality Sally Beck on why we need to spread the good word about a career in hospitality Saving money by using a procurement services provider School of hard knocks: how to keep meals on the curriculum Schools face kitchen shortage Scottish pride and passion Seize the pop-up op, says Chantelle Nicholson Serve and protect: The caterers feeding the NHS staff and patients on the coronavirus frontline Set your sights now for when the smoke clears Setting the right story for your restaurants lies in the detail, says Shamil Thakrar Shining a light on the invisible department Shopping centre dining report finds room for improvement Show your support for the victims of Grenfell Tower Sir Rocco Forte on how his daughters Lydia and Irene are making their mark on the family business Small steps can lead to global change Smart hospitality with EPoS Smart serve: a roundtable on tech in hospitality Smoking ban the catalyst as pub market diversifies Some New Year ideas to chew over Sourcing ethical coffee: How to find the right provider Speciality coffee: how to put froth in your offer Sponsored article: Biggest barriers to sustainability in hospitality industry revealed Sponsored article: Does your kitchen have a productivity challenge? Sponsored article: How can we create a sustainable future for the next generation? Sponsored article: Post Brexit is here and now Steven Saunders, creative director of caterer Aspire Group Striking a balance – feeding the elderly Stuart Procter returns to the Stafford London Super Break founder in talks to resurrect beleaguered brand Take a chance on the next generation, says Robin Hutson Takeaway is far from the future of hospitality, says Chantelle Nicholson Technology Prospectus 2019 – How to attract and retain staff Technology Prospectus 2019 – Revenue management systems Technology Prospectus 2019: Food Safety Management Technology Technology Prospectus 2019: Getting the most out of WiFi Technology Prospectus 2019: Mobile Payments Technology Prospectus 2019: Online Booking Tools Technology: Caterers look for the single solution Terrorism: how to prepare The Botanist to open in York The Caterer Digital Summit spring 2017 The Caterer HR Forum 2017: power to the people The Caterer Interview: Adrian Ellis, general manager, the Lowry The Caterer Interview: Kate Nicholls, chief executive, Association of Licensed Multiple Retailers The Caterer Interview: Mike Warren, Harbour Hotels The Caterer interview: Anthony Wright, Team UK's Bocuse d'Or candidate The Caterer interview: Joycelyn Neve The Caterer interview: Simon Townsend, chief executive, Ei Group The Caterer interview: St Leonards' Andrew Clarke on combating the stigma around mental health The Caterer interview: Tracey Matthews The Coalition Government one year on – what the pub companies think The Hotel Collector: An interview with Brownsword Hotels founder Andrew Brownsword The complex simplicity of revenue management systems The future of Epos: convenience is king The industry asks: where is our minister for hospitality? The lowdown on Trailblazer apprenticeships The power of restaurant reservation systems The produce prices to watch this summer The return of hospitality is all snakes and no ladders, says Robin Hutson The route to better buying: how to drive prices down The top 30 Best Places to Work in Hospitality 2017 This is not the beginning of the end for pubs – yet This much I know: Anthony Marshall This much I know: Colin Kelly, co-owner of Picture restaurants This much I know: Fred Sirieix This much I know: Gregory Marchand This much I know: Paul Hurren This much I know: Peter Hall This much I know: Thomas Rhodes This much I know: Tom Soden This much I know: restaurateur Ranald Macdonald This new life is no free ride Those were the days… or where they? Top 100: Alan Yau, Park Chinois, Busaba Eathai Top 100: Alastair Storey, WSH Top 100: Alex Reilley, Loungers Top 100: Alison Brittain, Whitbread Top 100: Allister Richards, Gather & Gather (Mitie) Top 100: Andrew Fairlie, Andrew Fairlie at Gleneagles Top 100: Andrew Stembridge, Iconic Luxury Hotels Top 100: Andrew Wilson and Carolyne Vale, Wilson Vale Top 100: Andy McCue, The Restaurant Group Top 100: Angela Hartnett, Murano, Café Murano, Hartnett Holder & Co Top 100: Bill Toner, CH&Co Group Top 100: Brett Graham, the Ledbury, Harwood Arms Top 100: Catherine Roe, Elior UK Top 100: Chris Bray, Sodexo Sports & Leisure Top 100: Chris Corbin and Jeremy King, Corbin & King Top 100: Chris Garside, Compass Group UK & Ireland Top 100: Chris Mitchell, Genuine Dining Group Top 100: Chris and Jeff Galvin, Galvin Restaurants Top 100: Clare Smyth, Core by Clare Smyth Top 100: Claude Bosi, Bibendum and the Swan Inn Top 100: Daniel Clifford, Midsummer House, Flitch of Bacon Top 100: Danny Pecorelli, Exclusive Hotel and Venues Top 100: David Forde, Heineken UK Top 100: David Loewi and Des Gunewardena, D&D London Top 100: David Taylor, Principal Top 100: Dominic Blakemore, Compass Group Top 100: Fred Sirieix, Galvin at Windows Top 100: Gary Usher, Elite Bistros of the World Top 100: Gordon Ramsay, Gordon Ramsay Group Top 100: Guus Bakker, Frasers Hospitality, Hotel du Vin, Malmaison Top 100: Heston Blumenthal, The Fat Duck Top 100: Hugh Osmond, Strada, Mudlark Hotels Top 100: James Horler, 3Sixty Restaurants Top 100: James Watt and Martin Dickie, BrewDog Top 100: Jamie Oliver, Jamie's Italian and Fifteen Top 100: Jane Holbrook, Wagamama Top 100: Jason Atherton, the Social Company and Jason Atherton Holdings Top 100: Jens Hofma, Pizza Hut Top 100: Jeremy Roberts, Living Ventures Top 100: Jillian MacLean, Drake & Morgan Top 100: Jinlong Wang, PizzaExpress Top 100: John Vincent, Leon Top 100: Jon Hendry-Pickup, Prezzo Top 100: Jonathan Neame, Shepherd Neame Top 100: Jonathan Raggett, Red Carnation Hotels Top 100: Jyotin, Karam and Sunaina Sethi, JKS Restaurants Top 100: Karen Forrester, TGI Fridays Top 100: Kavi and Shamil Thakrar, Dishoom Top 100: Keith Barr, InterContinental Hotels Group Top 100: Ken McCulloch, Dakota and Dakota Deluxe Top 100: Kris Gumbrell and Simon Bunn, Brewhouse & Kitchen Top 100: Lee Cash and Hamish Stoddart, Peach Pub Company Top 100: Luke Johnson, Risk Capital Partners Top 100: Marcus Wareing, Marcus Wareing Restaurants Top 100: Mark Crowther, Liberation Group Top 100: Mark Derry, Brasserie Bar Co Top 100: Michael Caines, Lympstone Manor Top 100: Michel Roux Jr, Le Gavroche Top 100: Mike Sunley, Lexington Catering Top 100: Nathan Outlaw, Nathan Outlaw Restaurants Top 100: Nick Jones, Soho House & Co Top 100: Noel Mahony and John Bennett, BaxterStorey Top 100: Patrick Dardis, Young's Top 100: Paul Pomroy, McDonald's UK Top 100: Peter Gowers, Travelodge Top 100: Phil Howard, Elystan Street Top 100: Phil Urban, Mitchells & Butlers Top 100: Ralph Findlay, Marston's Top 100: Ranjit Singh Boparan, Boparan Restaurant Holdings Top 100: Raymond Blanc, Belmond Le Manoir aux Quat'Saisons Top 100: Richard Caring, Caprice Holdings Top 100: Richard Corrigan, Corrigan Restaurants Top 100: Rick Stein, Stein's Trading, Seafood Trading Top 100: Robby Enthoven, Nando's Top 100: Robin Hutson, Lime Wood and Home Grown Hotels Top 100: Robin Rowland, Yo! Sushi Top 100: Robin Sheppard, Bespoke Hotels Top 100: Rooney Anand, Greene King Top 100: Russell Norman and Richard Beatty, Polpo Top 100: Sam, Eddie and James Hart, Hart Bros Restaurants Top 100: Sat Bains, Restaurant Sat Bains Top 100: Sharan Pasricha, Ennismore Top 100: Simon Emeny, Fuller's Top 100: Simon Longbottom, Stonegate Top 100: Simon Rogan, Umbel Restaurant Group Top 100: Simon Townsend, Ei Group Top 100: Simon Vincent, Hilton Top 100: Sir Rocco Forte, Rocco Forte Hotels Top 100: Stephen and Juliette Wall, Pho Top 100: Steve Holmes, Azzurri Group Top 100: Steve Richards, Casual Dining Group Top 100: Thomas Dubaere, AccorHotels, UK & Ireland Top 100: Thomasina Miers and Mark Selby, Wahaca Top 100: Tim Jones, CH&Co Group Top 100: Tim Martin, JD Wetherspoon Top 100: Tim and Kit Kemp, Firmdale Hotels Top 100: Tom Kerridge, the Hand & Flowers, The Coach, The Butcher's Tap Top 100: Tom Kitchin, the Kitchin, Castle Terrace, the Scran & Scallie Top 100: Tony Troy, Principal Hotel Company Top 100: Wendy Bartlett, Bartlett Mitchell Top 100: the most powerful people in hospitality Tourism crucial to UK recovery Tourism: why we should be proud Triple threat: How Brexit, bad weather and coronavirus will affect food prices UK's growing population of deer could be a menu opportunity for caterers Using customer recognition technology to deliver a warm welcome Viewpoint: A diverse team is a stronger one Viewpoint: A job for life…why not? Viewpoint: A maître d’ with perfect composure Viewpoint: A motivated workforce is the key to a vibrant, modern hospitality sector Viewpoint: A new year's resolution Viewpoint: A three-point plan to attract and nurture our future chefs Viewpoint: Be an accessibility champion Viewpoint: Catching the hospitality bug Viewpoint: Covid, Brexit and lack of HGV drivers are breaking the links in the supply chain Viewpoint: Direct versus indirect: a veteran’s view Viewpoint: Disparity between pay rates in public and private sectors is an inconvenient truth Viewpoint: Do you have the Z factor? Viewpoint: Don't fall for the plastic panic Viewpoint: Don't rubbish the cost benefits of recycling your food waste Viewpoint: Due diligence in uncertain times Viewpoint: Eat out to help our fishermen, says Teresa Portmann of Call4Fish Viewpoint: Embrace the sustainability challenge Viewpoint: Emmanuelle Spriet asks if we are witnessing the death of tourism Viewpoint: Filling each unforgiving minute Viewpoint: First Wales, then the world, says Jane Byrd of Compass Viewpoint: Flexible operators will find more opportunities in Brexit Viewpoint: Foodservice companies – let's ensure the sustainability of our seafood Viewpoint: GDPR – time for a spring clean Viewpoint: Generosity and hospitality Viewpoint: Get ready for the summer staycations Viewpoint: Getting ahead of the curve Viewpoint: Government needs to wake up to the size and value of the hospitality sector Viewpoint: Have your say and help reduce VAT on tourism Viewpoint: Hawksmoor's turf partnership with a surf maestro Viewpoint: Hospitality must repair the damage to its image or lose out on recruitment Viewpoint: Hospitality must take mental health seriously, says Philip Addison Viewpoint: How many empty rooms do you have tonight? Viewpoint: How to surf the room rate waves Viewpoint: How to truly reach your audience Viewpoint: In tough times, training is the key to success Viewpoint: It's crucial that we look after our staff Viewpoint: It's never too late to learn something Viewpoint: It's not your hotel's decor or location – it's all about the guest experience Viewpoint: It's time to future-proof your business Viewpoint: It's time to make a commitment Viewpoint: It's time to put staff wellness at the heart of your company culture Viewpoint: It’s time to embrace technology Viewpoint: It’s time to join the rat race Viewpoint: It’s time to put on a show, says William Lees-Jones Viewpoint: Landlords must share more of the pain Viewpoint: Leaders: get out from behind your desks Viewpoint: Leave the latte levy Viewpoint: Let's look on the brighter side of Brexit Viewpoint: Let's stop the hospitality talent drain Viewpoint: Look after your apprentices now and they will look after you in the future Viewpoint: Look to colleges for well-trained front of house staff Viewpoint: Looking for an answer to the lack of staff in hospitality? Viewpoint: Making the most of every ingredient Viewpoint: Man vs machine Viewpoint: Mentoring is the key to encouraging staff to stick with hospitality, says Chris Galvin Viewpoint: Never take customers' loyalty for granted Viewpoint: Not enough cooks in the kitchen Viewpoint: Now's the time to invest in hotel rooms, says Julian Troup Viewpoint: Only the strongest will survive Brexit Viewpoint: Pendulum swings in workers’ favour Viewpoint: Peter Hancock says accentuate the positives Viewpoint: Plastic packaging isn't the problem – our recycling infrastructure is Viewpoint: Price integrity must be honoured by third party sellers Viewpoint: Reassess your attitude to mental health Viewpoint: Recognising your own talent Viewpoint: Reward and recognise for profit, not loss Viewpoint: Robbie Bargh says it's time to reimagine the hospitality experience Viewpoint: Sacked Som Saa chef has exposed the casual racism that is rife in hospitality Viewpoint: Safety is overtaking trendy in the leisure, food and drink sector, says Rachel Channer Viewpoint: Sandy Orr asks why tenants are liable for rent in a pandemic Viewpoint: Size matters when it comes to everything running smoothly Viewpoint: Stepping up to the challenge Viewpoint: Suppliers, purchasers and diners are ready for price rises – are you? Viewpoint: Supporting inclusivity for all Viewpoint: Taking a Liberty with accessibility Viewpoint: The Brexit lesson – prepare to fail Viewpoint: The T level may have been delayed, but that's the least of our staffing problems Viewpoint: The election is an opportunity to unleash hospitality’s potential, says Kate Nicholls Viewpoint: The mental health fall-out of coronavirus is our next crisis Viewpoint: The next government must address the industry skills gap Viewpoint: There are careers going begging in hospitality – just not for the dull and boring Viewpoint: Times have changed, and so should we Viewpoint: To compete with other sectors we must revisit our approach to people Viewpoint: Training is key to tackling the Brexit effect Viewpoint: Transparency is the only way we'll see acceptance of the service charge Viewpoint: UKHospitality, a new voice in Westminster Viewpoint: Vikesh Patel on building a multichannel hospitality business Viewpoint: We must act now to prepare the sector for post-Brexit employment landscape Viewpoint: We must never let ourselves get into this position again, says Anna Sebastian Viewpoint: We need to clear the path for female role models in hospitality Viewpoint: What your EHO is really thinking Viewpoint: What’s in a name when it comes to a drink? Viewpoint: When a pandemic is not a force majeure Viewpoint: Where's the excitement when it comes to showing hospitality off? Viewpoint: Why the hang-up about sales calls? Viewpoint: Yolande Stanley asks where our aspiring young pastry chefs are Viewpoint: an active social media presence is vital Viewpoint: collaboration is the key to success Viewpoint: end shadowy practices of dark kitchens Viewpoint: flexibility for working parents – there's still work to be done Viewpoint: hospitality should be upping prices, says Gordon McIntyre Viewpoint: let's not play the blame game Viewpoint: regulating the sharing economy Viewpoint: saving the planet is a team sport Viewpoint: service isn't a science, it's an art Viewpoint: the business of F&B – innovate or die Viewpoint: the importance of online guest engagement Viewpoint: the pandemic has created a once in a generation opportunity Viewpoint: training is the key to staff retention Viewpoint: training your managers to manage Viewpoint: we can shout louder with a unified voice Viewpoint: we need faster action against obesity Viewpoint: why do hotels ignore female sanitary needs? Wake up to the threat of Brexit Wake-up call: Are you confident your suppliers are not linked to child labour? Wake-up call: Could your social media promotions get your business into legal trouble? Wake-up call: Does vaping come under the smoking ban? Wake-up call: Don't let a drinks promotion leave you with a hangover Wake-up call: Is your business falling foul of equal pay law? Wake-up call: Who is responsible for harassment? Want to boost your performance? Make sure you look after your people Waste watchers: how do you monitor your leftover food? We're all in this together, says Peter Hancock Weak pound yet to boost British tourism Wendy Bartlett says team work really does make the dream work Wendy Bartlett's reasons to be cheerful Wendy Bartlett: 'Change can be difficult, but it can also be a force for good' What 2017 holds for hospitality property What can hospitality expect from a Conservative government? What cask ale can learn from wine What innovations will drive post-pandemic hospitality? What makes Chewton Glen the top Hoteliers' Hotel? What the government needs to do now to support the UK's fourth-largest industry What's the difference between good and truly great hospitality? What's the use of buying the latest kit if you don't understand the manual? What's your escape plan? Where have all the hospitality workers gone? Why private companies go public – and back again Why we need to change the future of women in hospitality Will hospitality pay the price for mass job cuts? Will hospitality pay the price for the sugar tax? Will recommended changes to the UK's migration policy bring an end to the industry's skill shortage? With hotel MICE and F&B on hold, is total revenue management dead? Short answer: no way Working from home isn't the answer for us as social animals, says Wendy Bartlett As a current holder of the Queen’s Award for Enterprise, Jacobs Media Group extends its condolences on the passing of Queen Elizabeth ll. Read more.