This isn’t a new concept, in fact I have borrowed this from a blog I read this week in a related field of work, but I thought I would start to communicate my 3-2-1 every week. I want to give you 3 points of reflection on matters relating around our work: then 2 suggestions or questions from others for you to ponder and then 1 highlight of the week. THREE REFLECTIONS Communication is easier within a small group of people. Imagine working with 30 people – communicating can be a chore and some … [Read more...] about 3-2-1
A few weeks ago we had a stand at the two day exhibition at London’s Excel Exhibition Centre, entitled ‘The Hospitality Design and Hotel 360 Show’. I was honoured to be invited as part of the exhibition to be a keynote speaker in conjunction with 11 others speakers from companies such as Premier Inn, Hyatt Hotels, Marriott International & Radisson Hotel Group. I was certainly in good company. Taking the closing speaker slot on the final day of the show, I entitled my 30 minutes presentation … [Read more...] about Budgeting for Hospitality Construction Costing: how much will my restaurant/ bar / cafe cost?
More than four-fifths of UK diners find a restaurant’s ambience and service as important as the food: More than four-fifths (88%) of British restaurant diners find elements such as ambience and service as important as the food when it comes to having a good experience in a restaurant, according to a new report. Apart from food and drink, respondents said the other top-ten most important elements to dining out are space between tables, comfortable seats, temperature, ambience, lighting, decor, … [Read more...] about Restaurant Ambience v Food
I have been spending quite a bit of time in Sweden lately. This is related to our work with Caffè Nero and conversion of existing or former coffee shop stores into the Caffè Nero Brand. With this we have been seeking to detail cost and process structures into this market which we might take for granted but, in reality, are slightly alien to the Swedish market. I have worked for Caffè Nero as a client, for the best part of twenty years, and within this timescale I have worked with a few … [Read more...] about Earning Respect with a Process