How to
How to navigate the single-use plastic ban
A new law means many single-use plastics are now banned in hospitality. Stephen Nolan looks at how operators can bend and adapt
How to photograph food like a pro
Self-taught photographer Ranji Thangiah is passionate about using pictures to showcase cuisines. Here's how she captures the perfect pic
How to address hidden energy costs
How to open a second hospitality site: When is the time right?
How to support suicide prevention in your workplace
How to prepare your venue for Martyn’s Law
How to tap into new customers through social media
Social media can open your restaurant, pub or bar to millions of views, but your reputation[...]
How to optimise your Google Business Profile
Google Maps can drive customers to your business, so Guy Holmes shows how to make sure[...]
How to use sponsorship to fill summer jobs
Operators could tap into a supply of dedicated, skilled workers who are less likely to stray.[...]
How to deal with the menopause in the workplace
The conversation about menopause has opened up, so make sure your policies address people’s concerns, says[...]
How to ensure your hotel website works with Google
Google’s latest search update won’t look kindly on hotel sites with old content or duplicated information. Fred Bean explains what to do"
How to prepare your business for external investment
Looking after your data, a fresh brand and the ability to grow into a multi-site business are all prerequisites for investment, says Rob Johnson
How to remain vigilant against cooking oil fraud
As the cost of cooking oil rises, make sure you don’t get ripped off by finding a cut-price supplier with adulterated wares, says Jackie Healing
How to avoid a banking scam
With fraud on the rise, it’s wise to ensure staff have a healthy scepticism when it[...]
How to make your hospitality business more attractive to investors
A promising business idea with a strong brand identity and a long-term plan will all help[...]
How to select and appoint a non-executive director for your hospitality business
An independent member of a board can be an impartial voice for decision-making and may bring[...]
How to cater sustainably for a hybrid workforce
In a post-pandemic world, Matt Ephgrave, managing director at Just Eat for Business, explores the responsibilities[...]
How to change staff working arrangements
Employers are seeking flexibility from staff, but how can operators act fairly? Ed Cotton explains the requirements for changing hours, duties or pay."
How to entice customers back to hospitality venues with a winning drinks menu
Dave Rigby explains how operators can harness the latest drinks trends to tempt back old customers and attract a new audience.
How to seek a more flexible lease arrangement
After 18 months of difficult trading, many operators are looking to renegotiate with landlords. Esme Moss explains what lease terms could be put on the table.
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