January Sales: Clever strategy or desperate folly?

A recent AIR director’s policy meeting started with a chat about December trading. Our individual businesses range from a boutique hotel to fine dining to a small gastro pub group and a large brasserie in central London. The feeling around the table was December 2017 was as tough as any December we could recall. Yes each business hit its targets but not without a supreme effort from all those involved on the shop floor.

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Big Flavour
Restaurant PR…does it really work?

As restaurant consultant Seb Fogg put it – PR used to be “public relations” and now it’s become “press relations”. In an age of dwindling newspaper sales and an exponential increase in the reach of social media, is that really enough?

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Big Flavour
Oi, Sir, Don’t Call Me ‘Mate’!

I can’t stand it: being called ‘mate’! I’m not your m-a-t-e; I’m a paying customer. I don’t know you. I’ve come to spend my money in your establishment, so don’t pigeonhole me into your group of ‘friends’.

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Big Flavour
Take It Easy, Take It Seriously

It seems you can’t open a paper or newsletter these days without it informing you of the latest food trend or restaurant opening, the latest roll-out, the latest ‘Hot Thing’. But read carefully between the lines, and you may find a very deep-rooted problem which – I fear – may well have a huge impact on our hospitality sector in the future: staying ahead of the competition at the risk of deskilling the industry.

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