Tag: <span>Industry Insight</span>
Industry Insight
After Covid – the future of mobile ordering.
Whilst the hospitality industry has battled many obstacles over the past year, the challenges brought about by the pandemic have opened our eyes to the benefits of mobile ordering – on both sides of the table. Here, Michelin starred chef and F+B Business consultant, John Wood, looks at why mobile ordering is here to stay….
Industry Insight
Hospitality Action – helping the industry with new initiatives for 2021
Throughout the pandemic, Hospitality Action have been working hard to support our friends in the industry who are having a difficult time. With a new fundraising challenge this summer and a book about to be launched, we caught up with Hospitality Action to find out how you can help them to help others… What is…
F+B To Go - Industry Insight
Your roadmap to reopening – 4 week hospitality action plan
With just four weeks to go until hospitality can take the first steps to reopening, we’ve put together a hospitality action plan to ensure that your business hits the ground running on 12th April… 4 WEEKS TO REOPENING Review Furlough & team. Plan which roles are needed and at what stage of reopening they’re required…
Guest posts - Industry Insight
AFC Bournemouth and Kitchen CUT ready for kick off!
With the UK hospitality industry poised to for a return to business in the coming weeks, AFC Bournemouth have been using the time during lockdown to streamline their Food and Beverage processes with the implementation of F+B Engine. AFC Bournemouth – the need to consolidate, automate and centralise Faced with a rapidly expanding operation and…
Industry Insight
The first step back to business – how to capitalise on outdoor dining areas.
The roadmap to getting back to business has now been made clear and so it’s time to make plans and to ensure you’re ready to make the best of what remains of 2021. Here, Michelin starred chef and F+B Business consultant, John Wood gives his advice on the first step back to business – outdoor dining. Outdoor dining – phase one of the roadmap to recovery The latest government announcement came with the welcome news that…
Industry Insight - Interviews
Video interviews – the key to success
Video interviews have now become commonplace and are here to stay. How can you best prepare for a video interview? From doing your research to deciding what room you should be in, recruitment expert Conrad Brunton is here to guide you through the do’s and the don’ts… While the hospitality industry is in a state…
Industry Insight
Making Mother’s Day a Success in Lockdown
Heralded as the biggest trading Sunday of the year, Mother’s Day will soon be upon us. In true 2020/2021 style, the hospitality industry is likely to impacted negatively again. The date (14th March) is particularly early this year, meaning that lockdown measures are likely to still be in place. However, the industry is nothing if…
Industry Insight - Interviews
5 tips for writing a winning hospitality CV
While many within the industry are furloughed or out of work, there has never been a better time to make sure that your CV is as good as it possibly can be. We talked to Conrad Brunton from Tonic – Talent in Hospitality about how you can improve your hospitality CV. Much of the industry is in a state of…
Allergen Software - Industry Insight
Natasha’s Law – how to make sure your business is ready
Natasha’s Law will be introduced in the UK later this year to protect food allergy sufferers and ensure that have confidence in the food they are buying. But what exactly is Natasha’s Law? Does it apply to your business? Here, we look at what Natasha’s Law will mean for you and the simplest ways to…
Industry Insight
Suitable for vegetarians? Guide to making a plant based profit.
Michelin starred chef, John Wood, offers his advice for making your menu suitable for vegetarians, vegans and other specialised diets. He also investigates the growth of the the vegan and vegetarian market and how F+B businesses can offer transparency, without being buried in admin at a time when resources are more stretched than ever before…….