Over the years I have seen a lot of messes in my career. Not only the ones that catch your eye because of the clutter and disorganization you see in the back spaces of your hotel but I’m talking about a mess on the balance sheet. There are two main …
Revolution Bars ‘grateful’ for stakeholder support but action needed to protect sector’s 3.2 million jobs
Revolution Bars has said it is “grateful” for the support of suppliers, employees and some landlords who have helped to bring it closer to being “well-positioned to emerge from this crisis”.
Almost 6,000 sign petition calling on government to include tronc in furlough wages
Almost 6,000 people have signed a petition calling for the government to include tronc, tips and service charge payments within the average wages of furloughed employees.
How can the hotel industry recover after COVID-19?
Not a day goes by that we hear information on coronavirus and its negative impact on travel and hospitality businesses. Yet, the hotel industry had to deal with different crises and viruses earlier. For example, the SARS virus impacted the industry …
In A Quarantined World Local Leisure Reigns
Even in the thick of all the current market turmoil, I keep getting calls from hoteliers about what to do and how to salvage revenues. What really irks me from this global unfolding of events is that in the end it means many hoteliers may lose their…
Message from Sébastien Bazin, CEO Accor
The health crisis we are going through continues to accelerate and is having a brutal impact on the Group’s Talents and partners around the world. Sébastien Bazin renews his deep commitment to them and comes back to the essential role of the “ALL He…
Minute on the clock: Tej Walia, Foxhills
Tej Walia, general manager at Foxhills Club & Resort, tells Janet Harmer how the family-owned business is investing heavily in improving the resort’s facilities while also enhancing the experience for staff
Revelations: Stéphane Pacoud, head chef, Bellamy’s, Mayfair
**What was your first job? **
Kitchen porter in a pizzeria
Uptown grill: barbecue season heats up
While barbecue can be a profitable summertime staple, consumers are looking for premium options that they can’t create in their own back garden. Anne Bruce looks at the latest trends
Friends in need: How chefs and operators are helping others during this tricky situation
Although this crisis is causing chaos for hospitality operators, some are choosing to dust themselves off and step up, using their resources to help those who need it most