When it comes to wine, it’s important to help the aged
By Guy Chatfield
I HAD one of those moments recently: sitting in my car at a set of lights with the brain very much in...
A plan to keep spick and span
Maintaining the highest cleanliness standards in premises more important than ever, writes Hance McGhie
AS the UK’s hospitality industry fires up again after many months...
Partnership yields results
The importance of working together cannot be underestimated, writes Inspector Susan Gillon
Free pub promotion on social media can boost the bottom line
According to Lennoxtown-based business accountant Julie Campbell, using free social media to promote a hospitality offering can be surprisingly impactful on the bottom line, while funding for local advertising and marketing is often available via Business Gateway.
Turn clock back on hours policy
IT’S not shaping up to be a particularly happy Christmas for south west operators Sinead Farrell and Derek Hart.
The couple are fighting for business...
Time to embrace mobile solutions
With smartphone transactions increasing year-on-year, it seems contactless payment is here to stay, writes Paul Smith of Barclays
IN an increasingly immediate society, smartphone devices...
Devil in detail of rates cap
Hospitality businesses could face full impact of rateable value increases from next year, writes chartered surveyor Gary Louttit
FINANCE minister at Holyrood, Derek Mackay, recently...
Clean lines keep them coming back
Operators and staff are taught many things about looking after beer, but can sometimes cut corners when it comes to cellar management and cleaning, writes Jeff Singer
Appetite for lunch growing
Operators must get their offer right as consumers’ expectations rise, says foodservice analyst
CONSUMERS’ appetite for eating out at lunch time is set to grow...
Pubs can offer a taste of our best
There is a growing appetite amongst visitors to try local produce and traditional dishes, writes VisitScotland’s Riddell Graham
THIS year has been incredible for Scottish...