Britain was ranked 14th in the world for its hospitality welcome recently, prompting the industry to take a hard look at its service standards, and whether it's doing enough to attract talent into front of house careers.
Fair tips campaigners from Unite will gather outside Fortnum & Mason later today (Thursday) in protest at what they say is a 'Scrooge-like' raid on staff wages and service charge payments at the luxury store's restaurants.
Everyone can have a bad day every now and then, as the Gold Service Scholarship finalists have been discussing. In the latest in our Spotlight on Service campaign, we reveal to you some of the moments that left the best in the business rather red-faced.
Good service should be regarded as a conversation between two people, with the guest remembering the person who served their meal or checked them in rather than the meal or the process itself, says Kellie Rixon MBE, brand director at Macdonald Hotels...
Alex Tozer, restaurant manager at Paul Ainsworth at Number 6 in Padstow, winner of the National Restaurant Awards 2015 Service Award, talks through the restaurant’s relaxed and informal approach to service as part of our Spotlight on Service series.
In the next installment of our Spotlight on Service campaign, Malcolm Hendry, general manager of London’s five-star Hotel 41, explains why front-of-house employees are integral to creating a positive guest experience.
For the final part of our technology special feature, BigHospitality checked in at one of the country’s most high-tech hotels to bring you an exclusive video report on the business benefits of customer-focused technology.
Hotel housekeepers are the unsung heroes of the industry, but where would we be without them all? The Housekeeping Olympics, held last month in London, gave this labour-intensive and multi-skilled profession the recognition it deserves.