Hospitality Influencers

If you visit a restaurant and the food was great but the service, less than great, would you be in a rush to return? If the food was 'ok' but the service amazing, I am absolutely sure you would be more likely to return.

Having a good online and offline presence is more important than ever: nowadays you can engage customers directly from their sofas, work desks and anywhere else there's an internet connection.

Things may be so much different now in comparison to when I started. I began when I was 12-years-old by helping my family with their restaurant and event business in Italy. Even at that age, I had this passion for food and a genuine desire to be surrounded by people.

Often in high-end jobs we forget our “gut feelings” and bow down to management or chefs who drive the business in their direction.

Food or beverage without proper service is like having a sweet and good looking pointed nose but no Air to breath from.

Hospitality marketing is both an art and a science that is a lost art for far too many restaurant & bar operators. Unfortunately, many advertising salespeople don’t want you to know what’s really working and that’s because 9 times out of 10 it’s not advertising.

Everyone should become more sustainable, not just restaurants. This has been a “hot topic” for a while, and I am glad the media in the UK are putting a little more weight on the issue at present.

The one thing I wish I knew when I started in the restaurant industry is that you need to be confident and take action/decisions on your own.

...but they are still the customer.

My aspirations were to always work in the highest standard operations with the most experienced people who I felt would give me the best start in my career.