Hospitality Influencers

What advice would I offer to a Chef just starting in the industry?

Dwight D. Eisenhower once said "you will not find it difficult to prove that battles, campaigns, and even wars have been won or lost primarily because of logistics", and Napoleon is alleged to have said "an army marches on its stomach. To be effective, an army relies on good and plentiful food." The issues of logistics and supply chain have always been a massive consideration for leaders of any successful organisation to deal with over the centuries and hospitality is no different. Get your supply chain wrong, and you have very dissatisfied guests in the long term.

Menu pricing, if I'm being honest, is not straightforward. There are "protocols" and step-by-step techniques, but you cannot be sure. One factor that determines the success of the prices is people, and people are not always predictable. But there are some tools to make life easier.

As a restaurant owner, there are many changes you can make to improve business and make your customers happy.

Sustainability, 'səsteɪnəˈbɪlɪti' - noun: the ability to be maintained at a certain rate or level. "The sustainability of economic growth" - avoidance of the depletion of natural resources to maintain an ecological balance. "The pursuit of global environmental sustainability."

What is Tourism & Hospitality? What jobs can I pursue? Before going to University to study Hospitality & Tourism, I couldn't answer these questions.

What's something I wish I had been told before I started my career as a chef?

Starting your new job in a kitchen environment can be daunting, but it doesn't have to be - here are my tips for a great start.

Do you run a small, quaint restaurant or cafe? Locals may know the name of your restaurant through word-of-mouth reviews and musings, but marketing your venue online will help to spread your name to out-of-town visitors and to those who haven’t heard the chatter highlighting the wonders of your service, coffee, and food!

I have done 10 years in gastronomy, and I’ve learned, heard and tried already quite a lot of theories about dealing with customer’s complaints, but just one always works (in my personal case). This holy-gastro-tool is called “empathy” and is quite easy to use.