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If you’ve been paying attention to the way hospitality is evolving, you’ll have noticed a shift. It’s no longer enough to serve great food or offer a comfortable bed—guests want something more. They’re looking for momen…
Valentine’s Day is one of the most significant dates in the hospitality calendar, and for good reason. It’s a day when people seek out unique experiences, indulgent meals, and romantic getaways, giving hospitality businesses an excellen…
Season 5 of Talking Hospitality has officially launched, bringing fresh perspectives, expert insights, and actionable advice for hospitality leaders. This season isn’t just about entertaining discussions—it’s designed to educate an…
UK hospitality businesses are grappling with a challenging landscape. The combination of inflation, escalating energy prices, and soaring supply costs has pushed operational expenses to new heights. According to UKHospitality, operating costs in the…
Operating a licensed venue involves more than simply supplying or selling alcohol; it requires a key individual, the Designated Premises Supervisor (DPS), who ensures that all legal, social, and operational standards are met. For any hospitality est…
The UK Chancellor’s latest budget has stirred up significant conversation, with changes that could have long-lasting effects on our industry. In particular, tax hikes and rising wage costs stand out, impacting smaller, labour-heavy businesses …
The UK culinary landscape is evolving as customers seek new, multicultural flavours. A notable trend on the rise is fusion cuisine, especially the blend of Eastern European and British dishes, creating dynamic new flavours and experiences. As more p…
In the early days of the pandemic, Talking Hospitality—then cheekily called "Timothy Put the Kettel On"—was born out of a need to stay connected, to share insights, and to support the hospitality industry in one of its darkest times. Rec…
In Season 1, Episode 3 of the Talking Hospitality podcast, titled The Heart of Hospitality: Kemi Akinola’s Fight Against Food Poverty, we had the privilege of exploring how Kemi and her team at Be Enriched swiftly pivoted to support communitie…
Seasonal highs and lows are part of life in hospitality, but balancing them effectively can be challenging. With changing occupancy rates and operational costs, many hospitality businesses are turning to data-driven forecasting to keep things ru…