With the opening of the vast German Gymnasium in King’s Cross as well as a revamp of a number of its most recognisable sites, D&D London has smartened up its act.
Source: New feed
With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.
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As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.
Source: New feed
Source: New feed
Adrian Valeriano, vice president UK of OpenTable tells us how you can get the most from the latest innovations in the world of technology.
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Hawksmoor co-founder Will Beckett talks to BigHospitality about the company’s recently launched neighbourhood restaurant offering Foxlow and the ethos behind it for our fifth In Operation with… video.
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The Clove Club has been running a ticketed system since April in an attempt to combat no-shows and the system is paying off according to its co-owner Daniel Willis.
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Following his recent appointment as group executive development chef at the Gordon Ramsay Group, BigHospitality caught up with James ‘Jocky’ Petrie to find out more about the work he’s doing there.
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The Gold Service Scholarship has awarded some of the best young front of house staff in the country with a trip to the French wine destination Bordeaux. BigHospitality joined the group to get a taste of the region.
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Chef Sat Bains says his Nottingham restaurant with rooms will lose more than £100,000 by changing working practices for staff, but he is willing to take the risk to ensure staff retention.
Source: New feed