Author Archives: Andrew Scott

Are you nailing your marketing?

GDPR. Yup, the new General Data Protection Regulation law is upon us and I imagine that, like me, you’ve been knee deep in marketing permission emails, list deletion, policy writing, document securing, staff training and marketing strategy re-hauls. I also imagine that you took a sharp intake of breath when you realised that you’d lose…

Hospitality: Innate? Cultural? Universal?

I’ve spent a lot of time in London recently, presenting at trade shows, delivering workshops and consulting for a small chain of boutique hotels. London’s not my home turf, but I love spending time in the big smoke, checking out all the latest eating and drinking eateries and trends. But there’s a place I look…

The perfect hotel breakfast

As a catering and hospitality consultant, and in my different roles as a food and beverage advisor, I help companies ranging from small B&Bs to huge university campuses nail their menus. For some reason, getting the breakfast offering can prove tricky, and I’m currently working with several hotels to reimagine and refine theirs. So, what…

Are we a foodie nation?

Michelin-starred and celebrated chef Angela Hartnett recently claimed that Britain still lacks a genuine food culture, and that we’re still nowhere near being a foodie nation. She adds that eating well in the UK is all about money, that we don’t make time to shop, cook or eat and we lack respect for food. Is…

When is a plate not a plate?

A few days ago a restaurant in Birmingham was fined £50,000 for serving food on wooden boards. Now, before you all start panicking and hiding any wooden serving dishes you may have, these particular ones had been linked to an alleged food poisoning outbreak. An inspection and hygiene improvement notice followed, but two months later…

What we’re up to in 2018

With a mix of consultancy work for single and multi-site catering and hospitality companies, compering industry expos, presenting at awards ceremonies, facilitating discussion panels, keynote speaking engagements and the tremendously difficult task of judging some of the best food and drink in the UK, 2018 is shaping up to be a busy year. We still…

Victus: The highs and lows of 2017

When your lowest point is being in tears because you’re knackered from too much work and you’re overawed by the most incredible landscape you’ve ever seen, you know you’re having a good year. That was back in May on a particularly challenging section of the Great Wall of China. I had joined a group of…

Top 10 tips to getting the most out of your people

I know, I know… I talk and blog about people a lot. But then I like people a lot. I like working with them, training them, mentoring them, learning from them and getting the very best out of them. I’ve employed many people over the years – from front of house staff and chefs to…

Front of house = the face of your business!

Your front of house team is one of the first opportunities you have to make a good first impression on your customers. Whether they’re the only person working in your small, family-run tea room or one of a huge reception team, they are the face of your company and should project what you’re all about, how much you…

EU hospitality workers – how would we fill the gap?

As Brexit negotiations continue, throw up controversy and falter, the British Hospitality Association has once again stated that hotels and restaurants could go out of business if staff from EU countries are forced to leave the country. Dire warnings include the industry losing up to 60,000 staff a year, only 1 in 50 applicants for…