1. Antony Worrall Thompson, celebrity chef, television presenter and radio broadcaster: “Time to become the Del Boy of the catering world: Watch every cost, monitor every price rise and question ‘why’? Ban your staff from leaving orders on the answerphone – it's an open invitation for suppliers to take advantage of your need for a product and charge top prices, instead speak to suppliers to get the best deal; it's good to talk.”2. Hayden Groves, Regional Executive Chef, BaxterStorey: “Enjoy yourself and let it show! We are in a trade like no other, allow your staff to grow and be the best they can be in everything they do. It will reap rewards not just for them but for your business as a whole.”3. David Moore, Owner, Pied à Terre: “Great service is the only thing that truly sets you apart from the pack.”
4. Kevin Charity, Director, Bulldog Group: “Have fun and enjoy it, because your customers will notice if you are not.”
5. Tina Norden, Associate Director, Conran & Partners: “Creativity combined with passion and an ability to think outside the box from a base of extensive industry knowledge, result in outstanding projects that will hold their own in any economic climate. Allow the joy in your work to shine through!”
6. Simon Hulstone, Michelin-starred Head Chef, The Elephant: “Just because it’s local doesn't mean it is good. There are as many bad local producers as there are good. You should always use the best there is, with no compromise in quality for your customers.”
7. Nick Sandler, Creative Chef, Pret A Manger: “Be open to change.”8. Luke Thomas, Chef Patron, Luke’s Dining Room: “We don't always know what the latest trend or flavour of the month will be so don't be scared to have a go and start it yourself.” 9. Aktar Islam, Chef Director, Lasan: “Keep an eye on your costs and cash flow as failure to do this seems to be the major reason cited by businesses for going under in the last couple of years.”10. Adam Marshall, MD, Grand Union Bars: “Push on and don’t be afraid of the economic climate. It will improve in the short term and it’s important to be at the forefront of the sector when the tide changes.”
The Business Briefing Stage and Design Inspiration Stage will see a host of presentations on some of the most current topics affecting the hospitality sector from how to reinvent your food offer, competing chefs and employment law, through to nutrition in the public sector, boutique hotel, restaurant & bar design and how to operate more sustainably.
The association for hospitality, finance, revenue and IT professionals, HOSPA, will also be providing an invaluable daily snapshot of the technology market, making both stages a must visit attraction for attendees from every sector of the hospitality industry.
For a full list of speakers and timings please go to: www.hospitalityshow.co.uk
Visitors can also register now for their free ticket saving the £20 entry fee at www.hospitalityshow.co.uk
For further information please see www.hospitalityshow.co.uk and follow us on Twitter for everything Hospitality: twitter.com/HospShow
ENDS
Press Office Contact Details:
Sam Rooke or Nick Clancy
Jellybean Creative Solutions, 4 Bridge Street, Leatherhead, Surrey KT22 8BZ
Tel: 01372 227 950 Fax: 01372 383 359
Email: [email protected] /[email protected]
