Paul Mannering, National Hospitality and Culinary Lead at HIT Training, discusses the power of staff training to enhance the customer experience, drive loyalty and increase spend.
HRC, the UK’s leading event for hospitality and foodservice professionals, has unveiled a significant new direction for its 2026 edition, promising a completely transformed experience when it returns
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The Sustainable Restaurant Association's Managing Director, Juliane Caillouette-Noble, explores why you should be sharing your sustainability work and how to do so in ways that will resonate with cust
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HRC once again proved itself as the must-attend event for hospitality professionals, bringing together thousands of operators, chefs, and industry leaders at Excel London on 17-19 March.
In the latest in HRC's Hospitality Insights series, we speak to Alison Barwell, General Manager at Nemo's Bar & Restaurant at Stoney Cove, about the move towards shorter and more plant-based menus and
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In the latest in HRC's Hospitality Insights series, we speak to Jane Shakleshaft, General Manager for the Honourable Artillery Company for Searcys, about how advances in AI might transform hospitality
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In the latest in HRC's Hospitality Insights series we talk to Nélio de Abreu General Manager of Ristorante Frescobaldi London, about the passion and adrenaline that come with working in hospitality an
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In the latest in our Hospitality Insights series, HRC chats to Mark Heyburn, pre opening General Manager of SiR Devonshire Square about his love for storytelling, curating special moments and the plac
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In the latest in HRC's Hospitality Insights series, Anne Atkinson, General Manager at Restaurant Associates UK, discusses some of the trends set to define hospitality in 2025.
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