Hospitality Support

In person in selected towns: This will be a creative session that explores local identity, civic pride and shared challenges. It aims to help businesses understand their individual needs and skills, find quick practical solutions, reconnect with their place, and collaborate on bold, town-wide ideas.

This workshop will focus on seasonal planning, cost control and sustainable business confidence.

During this session, we will cover hospitality marketing, booking platforms, loyalty and simple website fixes.

• Mastering booking platforms (OpenTable, ResDiary, etc.).
• Encouraging repeat visits with simple, human loyalty schemes.
• Fixing the top five hospitality website mistakes (slow menus, no allergens listed, no photos, no phone number, no booking link).
• Social media ideas that aren’t food pictures e.g. chef mini‑interviews, supplier spotlights, playlist reveals.

• Engineering menus to maximise high‑margin dishes.
• Using visual hierarchy and menu psychology.
• Waste reduction, portion control, and stock rotation.
• Sourcing locally without raising prices.
• Designing menus around seasonality and supply chain realities.

Bold activities

• Menu ‘surgery’ session: Participants bring a real menu; you identify what to cut, what to promote, and what to reprice.
• The “£1 switch” challenge: Improve profitability by £1 per dish through micro‑changes (garnishes, prep efficiency, or smarter pairing).
• Sustainability swap‑shop: Participants share one supplier, one process, and one product that reduces waste or energy use.

• Recruiting for attitude, training for skill.
• Keeping morale strong in peak season and off‑season.
• Reducing turnover through simple, human management.
• Scheduling that avoids burnout but protects profitability.
• Creating a culture where staff genuinely want guests to return.

Creative elements

• Scenario role‑plays: Handling a late‑booking rush, last‑minute cancellations, or an understaffed shift.
• Team‑culture storyboard: Participants design how they want their team to feel, then reverse‑engineer the daily habits to create it.
• Seasonal readiness plan: One-page checklist covering staffing, supply chain, menu transitions, housekeeping/deep‑clean tasks, and marketing.