HCC Support Team2 minFood Cost Management: Tips & Tricks WebinarWith food prices escalating, we gather our specialists together to share some simple and practical advice to limit the impact on your F&B.
Austen Bushrod4 minSize Matters! Are Your Bananas Too Big?!With rising prices, food cost issues are high on the menu for hotels across the country.
Melissa Thompson3 minCalories On The Menu - Is Your Hotel Ready?Calorie labelling legislation is coming. As of April 6th, businesses across the UK will provide calorie contents for their customers.
HCC Support Team4 minNo Chef, No Problem?!F&B can really put the icing on the cake when it comes to a hotel stay. Inspiration can be found in other areas of hospitality!
Melissa Thompson4 minNatasha's Law - Does it apply to Hotels?Melissa Thompson is our F&B Safety Expert. In this article, she answers a few key questions about the law and what it could mean for you!
HCC Support Team1 minSimon Elliott joins the HCC TeamWe are delighted to welcome Simon Elliott to our team as our F&B Profitability Specialist.
HCC Support Team1 minMelissa Thompson joins the HCC TeamWe are delighted to welcome Melissa Thompson to our team as our F&B Safety Expert.
Tom Mc Dermott1 minHand-Held Ordering TerminalsTaking your restaurant orders on paper pads? Costs for hand-held terminals have come down considerably, and it could be time to realise the
HCC Support Team1 minQuick Tip: Prepped Veg = Less LabourBuying prepped vegetables - or indeed any prepared item for the kitchen is often a little more expensive, but can save hours of labour!
HCC Market2 minHCC Deal - Nonius Hospitality TechnologyTechnology offers hotels the opportunity to increase revenues, become more efficient, and above all, enhance the offer to guests.
Austen Bushrod2 minTime to Remove Service Charges?Is the automatically applied service charge an out-dated concept? Is right now the opportunity to create a service-led tipping culture?
HCC Support Team1 minPost-Pandemic PurchasingWith hospitality opening up, how will hotel purchasing have to adapt to the post-pandemic world and what has been the impact on suppliers?
Gill Smith2 minQuick Tip: Don't Forget Your ServiceIt's a key challenge facing Hoteliers as the industry reopens. How do you deliver the necessary covid secure environment without losing...
HCC Support Team1 minIlayda Asks... F&B Purchasing in Low-Occupancy HotelsIlayda Yelkin-Smith spends a quick 3 minutes putting some of your questions about low-occupancy purchasing of F&B.
HCC Market2 minHCC Deal - Oranka Juice SolutionsJuice remains and integral part of the hotel breakfast experience. Whether you opt for a single orange juice offering or tempt your guests w
HCC Support Team1 minBar Layout Treatment PromotionWe are giving away 25 of our Bar Layout and Design Treatments to help hotels get back on their feet and stay there!
HCC Market2 minHCC Deal - F&B Distribution (Bidfood)Bidfood are one of the UK's leading foodservice distributors supplying hospitality businesses across the UK.
HCC Support Team1 minHCC Market Goes Live!We are very proud to launch the HotelCostClinic Market - a selection of supplier offers exclusively for our members!
HCC Support Team1 minQuick Tip: Adjust your pack sizes to Reduce Wastage It seems so obvious, but we have been working with a number of hotels who have not taken the time recently to reduce pack sizes.
Diana Spellman3 minFood Delight in a Covid WorldDiana Spellman discusses the opportunity to make your hotel the go-to setting for gastronomic delights post-Covid!