Hospitality Influencers

An aspiring young chef must in the first instance get the proper training in classical before attempting modern techniques.

As I've stated in an earlier blog on the topic of restaurant marketing, "Hospitality marketing is both an art and a science that is a lost art for far too many restaurant & bar operators" Now to social media? You may as well throw flyers out of an aeroplane if you don't engage with it properly.

When I was a young chef, the focus was on food quality, presentation, consistency, flavours and pairing.

When taking on first management position you’ll find that a lot of people will think they the ‘best’ advice for you, some will suddenly act as prophets sharing the key to success and others telling you anecdotal stories from ‘way back when’.

Utilizing clients details on booking platforms like Chope or OpenTable allows you to send booking reminders to guests - it also offers an easy option for guests to cancel.

In hotels in order to reduce no-shows it has been known to overbook the hotel at the same time as guests can book many different types of rooms and different packages, the cheaper rates are usually Non Refundable bookings this way even if the guest does not arrive the room is paid for in full.

Customer service is the most crucial ingredient in a dining experience. It is very easy to give a good customer service, but at the same time, it can be very difficult to deliver it consistently.

When I was fresh in managing high-paced and high volume kitchens, I was under the impression that it was imperative that I was to be hot-headed, loud, and to rule my domain with an "iron fist".

The problem of restaurant no-shows has been a consistent problem for businesses for many years. Quite recently London and other large cities experienced issues of customers booking multiple restaurants for tables at the same time and then deciding which venue they would actually arrive at without cancelling the other bookings. 

First, you have to recognise what respect looks like. Like so many things, the easiest place to start is with yourself…