Blogs
29th November 2016
81% of diners agreed that using local ingredients makes them more likely to visit a restaurant, our recent survey revealed. B...
28th November 2016
With alcohol sales declining, the lines between pubs and coffee shops are becoming increasingly blurred. In the face of high ...
24th November 2016
Last night, we were lucky enough to attend the CGA Peach 2020 Conference . As well as presenting the award for Brand XP, we h...
22nd November 2016
Snacking makes up 27% of quick-service restaurant traffic, finds research from the NPD Group. In total snacks are generating ...
15th November 2016
A fast payment process has become increasingly vital for a good guest experience.
10th November 2016
Pop-ups may be nothing new but, over the past few years, they've gained traction within the hospitality industry. There are n...
9th November 2016
Sadiq Khan's announcement last week that the London Living Wage will rise to £9.75 has been met with concern by many London ...
8th November 2016
While an estimated 27 pubs are closing their doors in the UK each week, The Morning Advertiser revealed in February that the ...
2nd November 2016
Crowdfunding, despite being all but unheard of half a dozen or so years ago, is proving a huge source of finance for hospital...
27th October 2016
We’ve written before about how virtual reality is the future of hospitality . This week, we saw a glimpse of how that future ...
25th October 2016
Local guests are the key to hotel success, claimed speakers at the Independent Hotel Show. The speakers, from the Artist Resi...
21st October 2016
Contrary to conventional wisdom, breakfast hasn't traditionally been the most important meal of the day - at least for hospit...
18th October 2016
Hotels "have got to be so much more than hotels" was the overarching theme in the Annual Hotel Conference key notes speech. I...
13th October 2016
As the public become increasingly engaged with the benefits of choosing locally-sourced, seasonal food, hospitality operators...
12th October 2016
A diverse training program saw one off-trade operator increase their spirits sales by £7346, revealed Graham Cox at the Futu...
6th October 2016
When planning a new dish for your menu, the ingredients used are given as much thought as the finished product. Yet often on ...
30th September 2016
A recent scheme by the Scottish government proves doggy bags are hugely effective at cutting food waste in restaurants, and i...
28th September 2016
The guest experience starts from the first interaction a guest has with your team. With 42% of guests preferring to make Chri...
27th September 2016
Since the Christmas season has the potential to be one of the busiest times of the year in the hospitality industry, it makes...
20th September 2016
In the world of hospitality, there's no such thing as a special occasion. If guests don't leave your restaurant feeling speci...
15th September 2016
It's probably more than you think. Research from QikServe has revealed that when guests leave a restaurant, café, or bar wit...
12th September 2016
The trend for single offering and specific concept sites may have taken off in the UK, but hospitality operators should bewar...
8th September 2016
The colossal impact of social media on the hospitality industry is no secret. Marketing is increasingly moving online, especi...
