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Places at our annual lunch on 8 June are going fast. You are strongly urged to book now to secure your place at the hospitality networking event of the year! Following our hugely popular Fellows Dinner in March the Institute of Hospitality Annual Lunch at the five-star luxurious Royal Garden Hotel, Kensington, London, looks set to be another sell-out event. Click here to Book Online or download a Booking FormThe Annual Lunch attracts an abundance of senior management professionals, offering a fantastic opportunity to share ideas and build new contacts. The Annual General Meeting (AGM), open to all corporate members will commence at 11am followed by the pre-lunch reception at 12 noon and the three-course lunch at 1pm... Read More>>Hospitality Assured Awards at 2010's Annual LunchThe Hospitality Assured 2010 awards winners will be announced during the course of the afternoon and the Institute of Hospitality are pleased to confirm two new categories to join the already highly anticipated Highest Scorer Overall in 2009, Highest Scoring Newcomer 2009, and the Most Innovative Use of the Standard 2009 award categories. The two new categories are Hospitality Assured Champion of the Year 2009 - the winner of this award will have promoted the benefits of the standard most effectively and Hospitality Assured Team of the Year 2009 - the winning team will have made an extraordinary effort to ensure the acquisition or maintenance of the Hospitality Assured Standard. We hope you find eNews interesting and informative. If you have any comments or ideas for articles, please share them with us by emailing: news@instituteofhospitality.org. Best wishes, The eNews Team | |
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Profit out of Food
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 Get More Profit out of Food
| There are an alarming number of chefs who have no idea what gross profit their owners expect of them. If you're a small independent operator, you need to be making at least 50% gross profit margin.
Larger chains should aim for around 70% rising to 75% if you are positioning yourself at the luxury end of the market. Why not give your chefs incentives or bonuses to hit their profit? You will then need to carry out a weekly/monthly audit to ensure your target is being achieved. If your food offer isn't currently raking in the profits.
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Coming to Work When Ill
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Why Do Employees Come to Work When Ill?
| You will no doubt remember the prolonged outbreak of food poisoning which closed the UK three-Michelin starred Fat Duck restaurant last year. Unwell kitchen staff working when they should have been at home in bed contributed to the outbreak caused by contaminated shellfish.
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CO2 Footprint
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CO2 Footprint for Every Menu Item
| Vegetarian chain Otarian, which opened its first outlet in New York last month, claims to be the first restaurant to measure the carbon footprint of each item on its menu and compare it to a similar meat dish.
Otarian wants customers to understand the environmental benefits of reducing meat consumption and its website contains some startling statistics such as 'if every American stopped eating meat, the population of Africa (one billion) could be fed with the grain saved."
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Other Stories
Support UK Hospitality Action Week
Hospitality Action, the UK trade charity for the hospitality sector, is asking for your support during Hospitality Action Week, which runs from 17 - 23 May.
Every individual hospitality worker is being urged to raise at least £5 through a range of fundraising initiatives. The easiest option to raise £5 is by visiting Hospitality Action website and entering the HA Big Prize Draw to win a trip to New York. You can also register for a fundraising pack online....Read More>>
Deadline for UK Hospitality Apprenticeship Awards 2010
The 14 May deadline is fast approaching for entries to the Hospitality Apprenticeship Awards 2010 supported by the Institute of Hospitality.
Entries are invited from everyone who is registered on, or has recently completed an apprenticeship or advanced apprenticeship in the hospitality industry along with employers and providers across the UK... Read More>>
Entrees-Ontrays Seeks Business Partner
Entrees-Ontrays, a London-based event caterer is seeking a joint venture partner to start a food manufacturing and distribution arm.
Director Ralph Kley FIH says: "We are starting a food manufacturing business as a direct result of the popularity of many of our special party and reception canapés. ... Read More>>
Join us for Distribution Day - Channel Management in Changing Markets
- Has it been hectic lately?
- Many channels, constantly changing prices, little time to react?
"Distribution Day" on 15 June is a full-day programme focused on helping you optimise all of your online and offline hotel distribution channel...Read More>> |
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| 2010 MEMBERSHIP RENEWALS | Have you remembered to renew your 2010 membership subscription which became due from 1st January 2010? If not, please note you will shortly be lapsed from membership. Check TODAY by logging in to Members Area and renew immediately to retain the benefits of membership. Click here to Renew Today!
You can renew online as well as by email, post, telephone or fax. Simply call our hotline on +44 (0)20 8661 4949, email subscriptions@instituteofhospitality.org or renew your membership online here » |
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| Take a minute to update your details online, and make sure you don't miss out! Simply email membership@instituteofhospitality.org or update your details online here» |
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Institute of Hospitality Regional Management Briefings
F ollowing their success last year, this month will continue with its next event of a series of regional Hospitality Management Briefings delivered by the Institute of Hospitality with the Master Innholders, and in collaboration with the British Hospitality Association, Springboard UK, and Hospitality Action...Book Online Now!
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