Wed05222013

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Young employees are not motivated by money


With the increasing need to attract and retain staff in the hospitality sector, research from the iOpener Institute for People and Performance has made some important findings.

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Convenience is key reason for using online ordering

Findings from a new survey commissioned by hospitality supply chain and procurement expert iTradeNetwork has discovered that ‘convenience’ is the most important reason for hospitality operators to use online purchasing.

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Popular culinary technique can reinvent menus

Crafting a menu for a commercial kitchen or a prestigious dinner party can prove tricky but a versatile, superior and simple to produce bill of fare is a necessity to stand out from the crowd and leave diners with a memorable experience.

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Steelite wins SRA seal of approval

The Sustainable Restaurant Association (SRA) has certified Steelite International as an ‘approved supplier’ to the hospitality industry.

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MHR Global hospitality survey 2013 launches

Independent remuneration consulting company MHR Global has started collecting data for its 2013 Hospitality Salary and Reward Survey.

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Survey reveals hospitality businesses should retain and train for future success

Customer service and management and leadership skills will play a significant role in the future of the hospitality and tourism sector, People 1st’s 2013 State of the Nation report has revealed.

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Airwave and Guest-tek announce strategic partnership

Provider of IP-based technology for the hospitality market Guest-tek has announced it will expand its European operations through a strategic partnership with Airwave.

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Badgemaster gains environmental accreditation

Badgemaster has become the first company in the industry to achieve the ISO 14001 Environmental Accreditation.

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Business confidence in local councils low, research suggests

Small firms are finding it difficult to get enthused by the Local Government Finance Act because of doubts surrounding the benefits supplementary business rate redistribution will provide, research has suggested.

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Four in five food and beverage managers admit to overspending

Almost 80 per cent of food and beverage managers admit to overspending on supplies and struggle with controlling costs, new research has found.

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