Sir Garry Hawkes CBE – A Man Ahead Of His Time
EP Business in Hospitality Magazine
by epmadmin
4M ago
Sir Garry Hawkes’ name holds significance for a specific generation. Conversely, for up-and-coming talent, “Sir Garry Hawkes” represents an empty slate. This story not only expands upon that, but also imparts crucial lessons that can be applied to achieve success in the business world. Sir Garry displayed innovative thinking. Choosing Kenley House as a learning and development centre for Gardner Merchant was a distinct decision, highlighting his unique approach to leading the company. This move conveyed a crucial message to employees, emphasising their growth within Gardner Merchant’s principl ..read more
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How to have a memorable (sustainable) Christmas
EP Business in Hospitality Magazine
by epmadmin
4M ago
With the Christmas period fast approaching, it is difficult to know what the sustainable method to gift giving, hosting, and eating out is. This season is traditionally one of excess, yet how can we enjoy the Christmas spirit in a sustainably conscious way? Sustainability is a growing ethos on everyone’s minds. With the unreliable weather that is becoming a new norm and the growing cost of living, everyone is becoming increasingly aware of the effect of large events, consumerism and daily lifeon the natural environment as well as on our purse strings. The festive season is understandably a tim ..read more
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Former top restaurant chef is top of the class for Scotland’s school dinners – Drone flights, Council’s cooking academy and world cuisine among the stars at first School Food Awards
EP Business in Hospitality Magazine
by epmadmin
5M ago
After 40 years running kitchens in leading hotels and restaurants Donald McInnes has gone back to school and captured a major award for creating “outstanding” children’s meals. Described as having transformed the meals service at Clydebank High School, he has been crowned Scotland’s School Chef of the Year. The Award was presented at the Scottish School Food Awards in Edinburgh last night (Wednesday). In the private sector Donald was Head Chef or Executive Chef at a range of prestigious venues including Ayr Racecourse, the Malmaison Hotel, Western House Hotel in Ayr, the Hotel du Vin and Ingli ..read more
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History Of Christmas Markets – Christmas Markets Of The Past, Present and Future
EP Business in Hospitality Magazine
by epmadmin
5M ago
The holiday season is one with many traditions across countless cultures. Coming together as a community, reuniting with family and friends, spreading hope, kindness, and love in the dark Winter months is a universal sentiment at the heart of the holiday, wherever one may be in the world. The excitement and cosy atmosphere of the season is beloved by people from every walk of life, so it is no surprise that the perfect tradition to truly immerse oneself in the Christmas spirit can be found all across the globe. With thousands of twinkling lights, the scent of apple and cinnamon dancing on the ..read more
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Zulal Wellness Resort in the Middle East – The Convergence of Health and Sustainability
EP Business in Hospitality Magazine
by epmadmin
5M ago
In an era marked by heightened awareness of personal well-being and environmental sustainability, individuals are actively seeking innovative ways to harmonise their health goals with eco-conscious practices. The merging of these priorities can be found in initiatives like Zulal Wellness Resort’s genomic testing offerings. Health and sustainability are playing a more important role than ever and are undoubtedly steering human choices. Zulal Wellness Resort, with its pioneering approach, symbolises this uniting. The resort’s emphasis on genomic testing underscores a shift in how individuals see ..read more
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How do we prepare for the unexpected?
EP Business in Hospitality Magazine
by epmadmin
5M ago
Life is filled with unforeseen circumstances and unexpected moments. These moments are often what creates great joy, presents new opportunity and even gives us our greatest ideas, but what do we do when the unexpected brings negativity? These unexpected issues can be simple, an unexpected cold which means the work which needed to be completed today is passed into the next week or, when we look at recent history, we can see that some unexpected events can take the form of global pandemics which alter years of our lives. What ways should our industry mitigate unexpected change in the future, jus ..read more
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There are new operating models emerging, driven by stronger strategic alliances and collaborations
EP Business in Hospitality Magazine
by epmadmin
5M ago
Since we first wrote on this subject, we have had many emails and comments which recognize a growing desire for companies to be far more open and collaborative. We are seeing, maybe for the first time in many years, companies, suppliers and operators coming together to work far more effectively to aligned objectives. The old traditional boundaries are breaking down and new models are emerging. Are we seeing a new generation of operating models emerge? Probably so, and the old tightly controlled methodologies are seen as exactly that; old fashioned and outdated. Why is this the case? All are be ..read more
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The Collaboration Between Robots And Staff – A discussion with James Ravenscroft, Head of Sales UK&I at SoftBank Robotics
EP Business in Hospitality Magazine
by epmadmin
5M ago
One of the thought-provoking debates around the industry is whether robots replace people or are there to support people. Does the level of service improve because of the use of robots, and does it allow staff to be more interactive with guests, to create higher satisfaction levels? On the 9th of November, EP was delighted to host an interactive seminar at Little Ship Club. James Ravenscroft, Head of Sales in UK&I for SoftBank Robotics, joined us to discuss the collaboration between robots and staff. There is a concern that the widespread introduction of robots in principle will replace hu ..read more
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The best and worst hotel chains in the UK. Is consistency key?
EP Business in Hospitality Magazine
by epmadmin
5M ago
The Which? report on the best and worst UK hotel chains offers a lens into consumer preferences and perceptions within the hospitality industry. It not only showcases the varied experiences guests have had but also hints at crucial insights for hoteliers aiming to elevate their services. Of the large hotel chains, the number one spot was taken up by Hotel Indigo with a 77% customer score and averaging at £130 per night. Second place went to Hub by Premier Inn, also with 77% customer rating and averaging at £118 per night. Third place was Premier Inn, which received a 75% customer rating and wi ..read more
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The Rise of the Side Hustle
EP Business in Hospitality Magazine
by epmadmin
5M ago
No longer do many people have a single job or income stream; the younger generation is investing time into their hobbies and smaller businesses to both support their passion and deliver a second revenue stream. In a recent survey 39% of Americans now have a side hustle, alongside their main occupation. But what is classified as a ‘side hustle’? By definition a side hustle is a piece of supplementary work outside of your usual job which provides additional income. With this becoming such a prevalent concept in the workforce it begs the question as to why it is so popular and whether is it a pos ..read more
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