Articles

Lois Parmenter, PR & Marketing Exec at Metropolitan Pubs, explains the importance of good marketing in during - and post - Covid.

“It is more than a space that offers the food you cannot make for yourself at home. It is an experience. It is a memory.” Anna van Dyk on what the Eat Out to Help Out scheme is really saving.

Simple, actionable tips to help you declutter both your living space and mind, from professional organiser Emily Capon.

In praise of restaurants and those who power them. Thoughts on eating out after being ‘locked in’.

Lexine Hepworth grew up in her family-owned hotel in Chester, north west England. She is now the first ever (in 127 years!) female Chef to oversee the Hong Kong Jockey Club’s Racecourse Catering. Here she shares an open letter to the industry, and shares her experience of harassment in the workplace as a young chef.

Alex Financial Services is on a mission to change the way we engage with our finances.

They offer zero jargon, relatable advice to support individuals and businesses in achieving their financial goals. Here founder Kate Woosey, talks us through how we can get better with our money during Coronavirus and after.

It’s customary before a shift starts, to have a team briefing. This is the time to go over any VIP guests coming in, specials, dishes that need pushing and 86’s. We’ve adapted it to brief you on what’s going on in the world of food & drink, some extradorinary people, initiaives and things we could do without…

Merly joined us on the first episode of The Shift Show, to share with us some techniques and iniights into managing stress. In particular during this time of uncertainty and uknown, with the COVID-19 pandemic.

WE LOVE MUSIC! So we’ve started an L.O.R. playlist with an eccelctic mix of tunes to get you through the day. It’s also COLLABORATIVE, so YOU can add your favourite songs too.

You’ve organised the cupboards, cleaned your sock drawer - so what next? Here is a list of some alternative things to do with your time…

‘So, who has the baby?’ was rarely intended as a loaded question I’m sure. In some cases, it was born of genuine curiosity, and in others just an attempt at idle chit-chat. I’d be glib in response trying to mask my growing indignation, with a throwaway crack at humour.

I’d like to break with tradition and write from the other side of this conversation: as the customer, not the server…

January we decided to address the age old idea of coming up with a plan to prepare for the year ahead. I wanted to take the idea of prepping for service, and parlay it into our everyday lives…

Getting yourself ready for a busy service, event or client is not only important, it’s necessary. So why is it we don’t always put as much thought and care into our day to day lives…

So we went to Finland. How on earth did we get there? Her name is Hanna Karlson…

I'd been at The Hotel for two and a half years and, having been promoted within five months, was struggling with the severe pressure of it all – having the Star and dealing with the high tensions and sometimes diva-like demands of the men…

There is an old woman, Mrs D, who comes into The Restaurant with her daughter once a week…

Over coffee and breakfast naans, kindly provided by our hosts at Dishoom Shoreditch, we got stuck into a much-needed discussion on harassment in the hospitality industry…