Independent Food and Drink in Harrogate: #BEF2017

So you’re coming to Harrogate at the end of the week for the Business Excellence Forum #BEF2017.   Welcome to our beautiful town.  I am Paul Rawlinson, owner of Baltzersen’s and Norse, resident of Harrogate and your self-appointed guide of how to find independent food and drink options whilst you are visiting. I look forward to joining you at the…

Coffee Cup Waste: What are the options?

Baltzersen’s was lucky enough to be approached by Sky News the other week, as part of the Ocean Rescue Series, to be part of a report about takeaway coffee cup waste.  The segment was driven by the release of a report for Bewley’s Coffee by Cardiff University on curbing coffee cup waste. Click on the image…

When Things Go Wrong: Averting a PR Disaster!

That things go wrong is one of life’s inescapable facts.  It doesn’t matter who you are or what your business is you will be faced with challenges that will require some quick thinking, some action and possibly a bit of grovelling where appropriate.  That’s fine though, we wouldn’t be human if we didn’t make mistakes….

Dynamic Pricing: How did that work out?!

The idea of altering price based on demand (dynamic pricing) is not new to other sectors and clearly works when done right.  In fact through the use of early-bird deals, set menus, voucher sites and other methods hospitality business are using similar methods to alter their pricing at different times of the day/evening and also days…

Tipping in UK Restaurants: Time for a Change?

Tipping in UK Restaurants: Time for a Change? The news cycle is churning through some classic hospitality industry debates at the moment. Only the other week tap water was on the agenda and I wrote my take on that issue here.  This morning the business secretary Sajid Javid has announced the government is taking a stance…

Tap Water in Restaurants: The Great Debate!

Tap Water in Restaurants: The Great Debate Last week the Local Government Association (as reported by the BBC) said that families should be offered tap water in restaurants as a matter of course, in a bid to decrease the impact of sugary drinks on children’s health. To many restaurateurs it may feel like old ground being…

National Living Wage for Small Employers

The National Living Wage Today sees the introduction of the National Living Wage for over 25s who will receive an additional 50p for each hour they work.  There has been lots of coverage of this change on both sides of the argument, some suggesting it will put a squeeze on jobs others saying it’s a…

Credit card details: Why take them?

Introduction In December 2015 on the back of a particularly bad run of late cancellations and ‘no shows’ we took the decision to start taking credit card details in order to secure table reservations at our restaurant Norse.  What follows is some of the reasoning behind that decision, the factors you need to consider and…

Customer Feedback: A Four Step System

  In the restaurant industry customer feedback is a ‘thing’.  Irrespective of whether we want to hear it or not it’s coming our way and the most likely forum is highly public.  We cannot opt out of TripAdvisor, Yelp, Google or any of the other review sites (and I wouldn’t want to!), so we have…