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Unlock the secrets to thriving in the hospitality industry with our articles on hospitality management! Whether you're grappling with the intricacies of restaurant finance, navigating customer complaints, or mastering the art of staff management, our insightful content has got you covered.

Dive into our treasure trove of knowledge, featuring must-read pieces on boosting your sales and essential tips for aspiring restaurateurs contemplating the exciting journey of opening their own culinary haven.

But that's not all!

Our articles are designed to complement our extensive range of free resources, including a vast array of downloadable materials and comprehensive training manuals for your restaurant staff.

Discover our rich collection of articles dedicated to opening and operating a thriving restaurant, all available at your fingertips below:

• Controlling Your Business Finances

  Discussing why you need to be savvy with your finances so that you earn enough money from what you sell.

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• Funding and Finance For Your Restaurant

  Discussing the conventional types of funding and finance available for your restaurant.

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• Increasing Sales In Your Restaurant

  A helpful guide about up-selling, link-selling and negative selling in your restaurant.

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• How To Deal With Unhappy Customers

  Unfortunately dealing with unhappy customers is a fact of restaurant life.

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• How To Get The Best From Your Staff

  Your staff are your best asset, they are your salespeople on the shop floor, dealing with your customers.

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• How To Design A Menu

  Designing a menu is a personal thing in all honesty, you choose how it looks, what is on it and how it is presented to your customers.

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• Setting Up A Restaurant - What You Should Know

  There are many factors involved in setting up and opening a restaurant, from location to finance, and theme to decorating.

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• Understanding Critical Control Points (CCPs)

  Food safety is of utmost importance in the food industry. It ensures that the food served to customers is safe for consumption and minimises the risk of foodborne illnesses.

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• Hazard Analysis and Critical Control Points (HACCP)

  Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety management that helps identify, evaluate, and control potential food-related hazards.

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• The Equality Act 2010 in Restaurants

  The Equality Act 2010 is a critical piece of legislation in the United Kingdom that aims to protect individuals from discrimination, harassment, and victimisation based on their protected characteristics.

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• Equity Release: Is It A Viable Financing Option for Your Restaurant Business

  Equity release is a financial solution that allows homeowners to unlock the value tied up in their property without having to sell or move.

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• A Comprehensive Guide to Complaint Handling

  This thorough guide will explore the LAST, HEARD, and LEAP acronyms, explaining their meanings, applications, and effectiveness, along with scenarios to illustrate their use.

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• Maintaining Neutrality in Pronoun Usage: Avoiding Offense in the Hospitality Industry

  In the hospitality industry, businesses must balance catering to a diverse clientele while avoiding offense.

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• Pension Annuity: Is It A Viable Financing Option for Your Restaurant Business

  This article aims to evaluate whether a pension annuity is a viable financing option for restaurant businesses by examining its pros and cons

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• Preventing Cross Contamination in Food Service: A Comprehensive Guide

  This thorough guide covers effective practices for preventing cross contamination in a food service setting.

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• The Fascinating World of Gin

  Grab your favourite gin and tonic, or perhaps a classic Martini, as we embark on an informative and entertaining journey through 'The Fascinating World of Gin.'

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• Safe Cooking Temperatures UK: Ensuring Properly Cooked Meats

  This article will discuss the safe cooking temperatures for different types of meat in the UK, as well as provide advice on converting Fahrenheit to Celsius.

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• Does Gin go Bad?

  Understanding the shelf life of gin is crucial for both consumers and retailers, such as restaurants and bars.

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• Does Whisky go Bad?

  Whisky is not immune to the passage of time. Understanding the shelf life of whisky is crucial for both consumers and retailers.

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• McDonald's SWOT Analysis

  We created a comprehensive SWOT Analysis of McDonald's SWOT. Join us as we assess the strengths, weaknesses, opportunities and threats of this global behemoth!

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• The Rising Popularity Of Beef Tallow In Restaurants

  Beef tallow is being rediscovered and revered by chefs. This age-old ingredient, with its deep-rooted history, is making a comeback, especially in upscale restaurants and gourmet kitchens.

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Business Finance, Credit, Borrowing Money and Funding:

Looking to borrow money or wanting to apply for a credit card, mortgage, overdraft, business loan or even car insurance for your restaurant? This article covers the areas you need to consider when applying for finance, borrowing money and applying for credit for your business. Looking after your money is important, especially money you borrow.

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