Hospitality Influencers

To keep uniqueness, you need something that makes people see that your restaurant is special and then, make emphasis on that. That is called "USP" (unique selling point), and if you don't have one, you should definitely start working something out.

How do you know what makes a restaurant gain a repeat diner? My solution would be to look at which ones you would return too.

The key to success in the hospitality space has got to be understanding your market; I mean REALLY understanding your market!

One of the most common questions I get asked by others that want an insight into my background as a chef is where I trained and studied. It's a question that is so frequently asked, but I feel is simply the wrong one to gauge judgement of a chef's calibre or attitude to his or her trade.

Restaurant marketing has changed over the years, word-of-mouth is no longer enough, and traditional advertising isn't valid, or affordable for a small business. Here are 15 modern marketing strategies that won't cost a fortune. You won't need to do all of the below to deliver a successful marketing campaign, but a combination of a few of them is the best approach.

Building a great team is an essential part of any business - but what does this take? I think there are six steps to building a great team, and if you follow these, you will create the best team.

Managing a group of the waitstaff of a restaurant is always a bit more complicated than working alone or on a computer - although it does make life more interesting and challenging.

You will not have trouble putting a list together of business to supply you, finding the right ones that will look after you isn't hard, especially if you follow my advice.

Food & Beverage outlets have a substantial impact on global food waste. At the moment, their impact is somewhat on the negative of the spectrum. So, how can restaurants curb this scenario & as chefs, what can we do to help?