Facing up to technology by Glynn Davis

8th November 2019

Facing up to technology by Glynn Davis

One of the few irritating things about pubs is when somebody gets served ahead of you when you know you’ve been waiting longer. On occasion I’ve been so incensed by the injustice I’ve left the premises and taken my business elsewhere.
Therefore, when I heard London pub Harrild and Sons in Farringdon was using facial recognition software to ensure people were served in the correct order, I hailed the move as a sensible step forward.
Needless to say my view wasn’t universally popular. Many people, including certain vocal groups, branded it yet another example of a growing invasion of public privacy through CCTV and other digital technology.
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You just need to keep up by Sally Whelan

20th September 2019

Sally Whelan is founding director of guest experience management expert HGEM

It’s said £200m has been wiped off the UK nightclub scene in the past five years as consumers turn their backs on evenings out in favour of nights in or a healthier lifestyle. What’s more, with pubs continuing to struggle under the pressure of changing consumer habits, it could be argued UK nightlife isn’t in the rudest of health.

Following discussions with a number of our clients – many of them operating in the late-night sector – the UK’s nightlife became a particularly hot topic in the office. Is the younger generation still going out as much or have experiences such as bottomless brunches gained so much traction in recent years they’re stealing competition from late-night venues?

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Kick out the Jam by Ann Elliott

7th June 2019

Kick out the jam by Ann Elliott

I have had two briefs (one from a small multi-site operator and one from a larger one) and many conversations this week on the issue of operational consistency. It is the holy grail of multi-site operations. The offer might be perfect – great design, superb atmosphere, wonderful food and an appealing drinks range – but if it isn’t delivered consistently day after day the site, and ultimately the brand, will fail. 

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Making Sustainability Stick by Stephen Oswald

7th June 2019

Making sustainability stick by Stephen Oswald

Brexit aside, 2019 seems to have been the “year of green” in the UK with consumers taking unprecedented action to highlight the impact of environmental issues. From Extinction Rebellion to the Environment Agency saying £1bn a year needs to be spent on flood management, there has been so much activity recently to raise the profile of sustainability issues, and this is only going to increase.

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Game changer by Martin Wolstencroft

29th March 2019

Game changer by Martin Wolstencroft

Live sport in pubs has come a long way during my time in the sector, particularly in the two decades since I co-founded Arc Inspirations. Before then a sports pub amounted to a community boozer with a sticky carpet and smoke-filled bar full of blokes – probably wearing football tops – that had a dusty television in the corner.

Investment in sports coverage by the major broadcasters in tandem with advances in audio-visual technology has meant people can now enjoy a superb, immersive viewing experience from the comfort of their own sofa. As operators, our venues need to match that experience at the very least and offer compelling reasons for people to keep returning. Customer expectations have clearly increased. People think carefully about where to spend their money when eating, drinking and watching sport – they want venues that can provide high-quality, memorable moments.

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Freelance at The Recruitment Room

20th March 2019
We are aiming to be a high quality freelance operator only using fully validated candidates in order to provide the level of service that our customers have become accustomed to from The Recruitment Room over the past 15 Years.
The Recruitment Room Freelance Desk are looking for Chefs at all levels and Front of House Professionals including Managers in specialist areas, for example operations and service delivery, training, sales/marketing, HR, Business Development, and IT all with previous hospitality experience. These front of house candidates would be more on a contractual/interim recruitment basis to work on set projects for the restaurant, or to cover long term sickness and maternity cover roles etc. to join our freelance team.
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