In this week's Caterer and Hotelkeeper magazine...
The breakdown on Von Essen
We examine what's likely to happen to the hotels in the troubled luxury group and consider who the likely bidders are in a special analysis.
Supercharging your brand
Pod chief executive Tim Hall explains how he grew the business from a standing start to a £10m turnover in five years and offers his tips for raising finance.
In the third of our seasonal features looking at tried-and-tested menu items that deliver low food cost and high profit, we map out a menu of summer options that delight both customers and your bank manager.
Serving up community spirit
This week's Better Business feature looks at the Five Bells, a village pub in Essex which has turned itself into a destination by building a reputation for real ale.
How to avoid bad debt
Tips to make sure you're not affected by others' cash-flow problems.
Having being recognised as one of the best small companies to work for in hospitality, the Cavendish hotel in London is setting the standards for operational excellence. Managing director Ciaran Fahy shares his secrets for creating a positive people culture.
Fred Sirieix's Art of Service
In the second part of our series, Fred Sirieix describes his techniques for training, motivating and retaining staff.
Words from the wise
Legact Hotels chief executive and founding director Andy Townsend reveals his secrets for business success, and why it pays to listen.
Plus - the latest news, skills, inspiration, advice, the latest jobs and much more.
By James Stagg
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