Study of 50,000 Sodexo employees finds teams with gender diversity achieve better results across the board International services company Sodexo has found teams managed by a balanced mix of […]
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March is vegetarian month. Recent news shows that an estimated 29% of evening meals in the UK are vegetarian or vegan. These numbers only seem to be increasing, but just […]
Read More The hospitality industry has a responsibility to promote healthy eating habits, writes Mike Duckett MBE FIH, the ambassador for good hospital food and the former award-winning head of catering at […]
Read More In the wake of the Grenfell Tower tragedy it is not just the landlords of high rise council tower blocks and those in the public sector who should be concerned […]
Read More This blog comes from one of our newest members, Giles Gordon-Smith AIH, a former hotel inspector and manager at The Goring who now runs his own customer service consultancy Penshee. […]
Read More Do you suspect a business of dishonesty involving food, drink or animal feed? The NEW Food Crime Confidential is a reporting facility where anyone with suspicions about food crime can […]
Read More Terrorist attacks on ‘soft targets’ such as restaurants, hotels and resorts in Paris, Mali and the Côte d’Ivoire are a stark reminder to the hospitality industry about the need for […]
Read More I’ll admit it…I do base my dining decisions on a restaurant’s food hygiene rating in its window. My behaviour as a consumer means the Food Hygiene Rating Scheme (FHRS) in […]
Read More You’ll often hear about our industry’s focus on customer service, but hospitality managers know that a business can’t function without happy, healthy staff. To help managers address one of the […]
Read More The holiday season is supposed to be about goodwill, however, what begins as a fun evening can turn ugly when alcohol is involved. According to the UK’s Alcohol Concern “alcohol […]
Read More Extreme weather, flooding and even man-made flooding (e.g. burst pipes) are becoming an all-too-common occurrence in locations around the globe. No matter what the cause, these emergencies can wreak havoc […]
Read More Foodservice and hospitality businesses often have some ‘churn’ in staff which means inductions and regular training for front of house, kitchen and foodservice staff on the topic of food allergens. […]
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