EP Business in Hospitality Issue 53 - April 2015

Issue 53 | April 2015
epmagazine.co.uk
18
contents
DANNY
PECORELLI
ON
PENNYHILL
PARK
12
BUSINESS
08 A quiet transformation Catherine
Roe, who became chief executive of
Elior UK a year ago, talks about the past
12 months and her plans for growth
18 A hands-on approach Diverse working
environments plus learning and the
development of staff is a cornerstone
to the Umbel Restaurant Group, says
managing director David Simms
24 Covering all eventualities The
events sector is still something of
an enigma to many, but there are
plans to encourage larger national
and international events to British
soil, reveals Michael Hirst OBE
28 When culture fits Four years after
taking on the role of managing director
at Compass, Colin Bailey talks about
the value of friendship in business,
working closely with venues and the
importance of putting guests first
34 More to the story Traditional values,
strong relationships with clients and
personal service are at the forefront of
the Thomas Franks ethos, explains
founder Frank Bothwell
OPINION
11 Employee ownership – what’s your
appetite? Businesses owned and run by
employees have been successful, so is it
for you, asks WMT’s Andrew Williamson
14 Tips to recover your debts quickly
and cost effectively All businesses
experience clients who are slow to pay,
so it’s as well to have robust measures in
place, says Jo Gregory of Joelson Wilson
33 Food vs service The real challenge of
the NHS catering experience is not the
quality of the meals but the ‘last nine
yards’ says Julian Fris of Neller Davies
50 The right stuff Principled leadership
is something organisations must address
at every level, from graduate to senior
executive, advises Hamish Cook of
En Route International
39 Inside the mind of the customer
It’s time to re-engage not only with
your customers but also your colleagues,
clients and even your facilities, says
Carolyn Hails of Thinkspace Partnership
CAMPAIGN
44 Waste not, want not Food waste in the
hospitality industry has long been a
problem, but given all the modern tools
we have, it should be possible to reduce
it. So who should step up to the plate?
PEOPLE
12 A peek at Pennyhill Part of the
Exclusive Hotels and Venues group,
Pennyhill Park is one of those best-kept
secrets, but should it remain a hidden
gem or raise its profile? Managing
director Danny Pecorelli gives his view
4 | EP Magazine | April 2015