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Hospitality Show issues Ten Business Commandments

Published:  15 January, 2013

The Hospitality Show has issued a list of Ten Business Commandments for 2013 ahead of its event next week.

1. Celebrity chef, television presenter and radio broadcaster, Antony Worrall Thompson, suggests it's "Time to become the Del Boy of the catering world". Watch every cost, monitor every price rise and question "why?", he says. He also advises employers to ban their 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 he suggests speaking to suppliers to get the best deal. "It's good to talk," he says.

2. Hayden Groves, regional executive chef, BaxterStorey thinks it's good to "enjoy yourself and let it show". He adds: "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 of Pied à Terre, is an advocate of offering "great service". It is the only thing that truly sets you apart from the pack, he says.

4. Kevin Charity, director of the Bulldog Hotel Group is another who thinks business owners should "have fun and enjoy it, because your customers will notice if you are not".

5. Tina Norden, associate director at Conran & Partners, thinks creativity combined with passion, and an ability to think outside the box from a base of extensive industry knowledge, results in outstanding projects that will hold their own in any economic climate. "Allow the joy in your work to shine through," she says.

6. For Simon Hulstone, Michelin-starred head chef at the Elephant, there should be no compromise in quality for your customers. He says: "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."

7. Nick Sandler, creative chef at Pret A Manger, says: "Be open to change."

8. Luke Thomas, chef patron at Luke's Dining Room, says 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. For Aktar Islam, chef director at Lasan, it's all about keeping an eye on costs and cash flow. "Failure to do this seems to be the major reason cited by businesses for going under in the past couple of years."

10. Lastly Adam Marshall, managing director at Grand Union Bars, says:
"Push on and don't be afraid of the economic climate." He adds:"It will improve in the short term and it's important to be at the forefront of the sector when the tide changes."

The Hospitality Show takes place January 21-23 at the NEC, Birmingham, and is a trade exhibition where exhibitors and visitors from across the UK can meet in a business-focused environment, covering food and drink, catering equipment, interiors, exteriors and tableware, and technology.

See for more information.