EP Business in Hospitality Issue 49 - April 2014
EP magazine provides a reference point for executives on topical issues which may impact business growth, industry structure, professional and skill development, and broader economic and political changes. The magazine reports on all sectors of the industry, including hotels, restaurants, events and foodservice (contract catering).
EP magazine provides a reference point for executives on topical issues which may impact business growth, industry structure, professional and skill development, and broader economic and political changes. The magazine reports on all sectors of the industry, including hotels, restaurants, events and foodservice (contract catering).
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22<br />
OPINION<br />
8 No man, or bus<strong>in</strong>ess, is an island<br />
By Peter Davies, WMT Accountants<br />
15 Leadership is about people – not textbooks<br />
By Chris Sheppardson, Chess Partnership<br />
18 The chang<strong>in</strong>g landscape of technology<br />
<strong>in</strong> contract cater<strong>in</strong>g<br />
By Mike Day, IndiCater<br />
32 United we stand, divided we fall <strong>in</strong> tourism<br />
By Weldon Mather, WM Consultancy<br />
37 All change!<br />
By Cor<strong>in</strong>ne Holloway, Joelson Wilson LLP<br />
PEOPLE<br />
24 An <strong>in</strong>fusion of style<br />
Vivek S<strong>in</strong>gh talks about how he re<strong>in</strong>vented Indian food<br />
BUSINESS<br />
6 UK <strong>Hospitality</strong> Confidence Monitor<br />
A quarterly survey of bus<strong>in</strong>ess op<strong>in</strong>ion <strong>in</strong> the<br />
hospitality <strong>in</strong>dustry<br />
9 How has The Ritz raised the bar?<br />
An <strong>in</strong>terview with Manag<strong>in</strong>g Director Stephen Boxall<br />
12 “McLaren teach you to strive to be the best”<br />
Lyndy Redd<strong>in</strong>g charts the rise of her bus<strong>in</strong>ess,<br />
Absolute Taste<br />
16 Cont<strong>in</strong>uous re<strong>in</strong>vention<br />
How Greg Lawson became a serial entrepreneur<br />
20 Does one <strong>in</strong>crease risk to ga<strong>in</strong> <strong>in</strong>creased reward?<br />
Graeme Smith from Zolfo Cooper discusses how a flexible<br />
brand model can benefit your bus<strong>in</strong>ess<br />
22 World Boutique Hotel Awards<br />
We take a closer look at w<strong>in</strong>ner Mihir Garh<br />
26 A Lebanese mission<br />
Tony Kitous, founder of Comptoir Libanais, expla<strong>in</strong>s how<br />
he is chang<strong>in</strong>g the perception of Lebanese food <strong>in</strong> the UK<br />
4 | <strong>April</strong> 14 | <strong>EP</strong>
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