4 ideas for a brilliant Christmas dinner takeaway for customers
If customers can’t come to you this year, what about a Christmas dinner takeaway? Here are four ideas for your pub or restaurant so you can have more happy customers
Advice
Get the latest advice on the big business issues affecting the Out of Home industry
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How to deal with difficult customers
With the ongoing Covid-19 restrictions, it’s more important than ever for your staff to know how to deal with tricky situations
How you can make the best of the Covid-19 restrictions in hospitality
The second wave of Covid-19 has led to local lockdowns and a three tier system in England with extra restrictions. Here’s some new ideas on how you can try to work around them.
Finance for hospitality: 3 ways you can boost your cashflow during Covid times
Post-lockdown, the hospitality industry is in recovery mode. Financial expert Jon Maycock shares his advice on increasing your cashflow as a small business
In hospitality, is it safe to use food that’s after its best before date?
Got stock that’s near its best before date? Les Mohammed, Senior Trading Controller at Unitas Wholesale, shares how we can all reduce waste
Should hospitality venues still be accepting cash payments?
Since lockdown, many hospitality venues and shops have shifted towards card payments. Does this herald the death of cash? Should you still be accepting cash payments? Director of G4S Cash Solutions, John Apthorpe, shares why he thinks cash will stick around.
7 marketing tips to boost your food or drink business post-lockdown
Find out how you can increase footfall and boost customers’ confidence in your food or drink business. Hospitality marketing expert Tom Harvey shares his top 7 simple marketing tips.
How to make your catering business Covid-clean for re-opening
Want to give your newly re-opened catering business a clean bill of health? Don’t miss the expert cleaning advice from Steve Williams, owner of The Cleaning Consultancy.
How to make your venue Covid-compliant but still look special
Complying with social distancing measures AND having a venue that still feels special can be tricky. Restaurant architectural designer Richard Eastwood gives his advice on looking good for reopening.
