Forums
Who makes the best restaurateurs?
In the Caterer Interview with Fernando Peire (last week's issue), the director of London's the Ivy spoke a lot about the difference between restaurants run by chefs and those run by front of house folk.
Would any restaurateurs be happy to participate in some research?
Hi, My name is Steve Chilton and I’m studying for a Masters in Business Administration (MBA) at Kingston University, south west London. It’s a part time course, which I fit in around working full time.
Restaurateur vs Chef Patron
What qualities does a top restaurateur need to have? Is Jean-Claude Vrinat the perfect example?
No oysters for me! Time perhaps for the 'chop' for Oxford Brookes Bacchus Lunch Club
Table Talk Where the hospitality industry meets - network, interact, share Home Blogs Media Forums Groups Catererandhotelkeeper.com Forums » General » General chat and discussions » No oysters for me! Time perhaps for the 'chop' for Oxford Brookes Bacchus Lunch Club Chariot of Fire Posted: 28 Jun
Need Of Advise...
Hello everyone I’m trying to reach to the lovely people in this forum specially the ones with plenty of years experience …. I have been wanted for a while now start a sort of a course work..
Premier Inn TV ad campaign
What does anyone think of the ad campaign? So few hotels advertise on TV nowadays. Is this a bold move or a waste of money in the current climate?
Talented Hotel Sales Managers looking for a new challenge?
Can anyone recommend a Sales Manager who would be interested in a new challenge. If so then contact me recruiter99@mail.com
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