The one thing that I wish I knew about the hospitality industry when I started my career is that no matter what your career aspirations are, there is always a position to satisfy your interests in the hospitality industry.
Due to the nature and versatility of the hospitality industry, it is easy to see why it has always appealed to people both as a career choice or perhaps as a career stop gap from time to time.
The transition from amateur photographer to pro is one of the hardest to do since we need to start treating photography as a rentable career and not just as a hobby that we love.
There would be so many things that I would want to pass on from thirty-five years in this industry. Work-life balance, alcohol, drugs, depression etc. are all important discussion points, but if I could tell myself something 35 years ago it would be "look after yourself".
I’ve just come through the busiest week of the year outside of Christmas with my team. August Bank holiday - and the festivals are always a fantastic week for us.
Changes to a menu, although necessary to keep options current and new and to compete well with your nearby rivals and the internet, are always I find, a balancing act.
In the restaurant industry, food trends are constantly changing and evolving. As a chef, should you be continually updating your menu to fit current trends, or is this a waste of time?
We have spoken to two experienced Chefs about this topic, and here are their thoughts on if you should fit your menu to match food trends.
Entering any new career can be daunting. How can you prepare yourself, what can you expect? For anyone starting out as a supplier, we have spoken to 3 expert suppliers about the advice they would give to a new supplier just starting out in their career.
Starting any creative career can be daunting, especially if you do not have a following. For example, starting out as a self-employed writer with no followers, especially if you're unsure of what you're going to write about, can seem scary.
In the hospitality industry, amazing managers are both essential and hard to come by. Staff need to be managed by someone who not only can 'manage' well, but also someone they can rely on and trust, to create a happy work environment.