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…

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…

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…