Customer

THE GUV'NOR

THE GUV'NOR

Peter Gatling The licensee of the Merry Harriers, in Clayhidon, Devon, gives top tips to get your business through the winter Have you had that...

Top tables

Top tables

Our regular focus where licensees give tips on customer service. What should you do when customers bring along their own food and drink for their...

LETTERs

LETTERs

The changing face of Opus It is difficult to make an effective comeback from bad publicity. Some say that no publicity is bad publicity, but I...

Top tables

Top tables

Pub owners give tips on customer service. This month - customers threaten to leave because their order is lost and they have waited an hour for food....

Clone zone

Clone zone

Richard Fox pleads for more individuality in a corporate-speak world Maybe I should stay at home more often - but after 20 years in this industry,...

Top tables

Top tables

Pub owners give tips on customer service. This month we ask what should be done if a large group of customers turns up, but no record of their...

Damage limitation

Damage limitation

Richard Fox offers advice on handling drunk and disorderly customers We've all experienced that uncomfortable and dramatic lowering of the noise...

Top tables

Top tables

Licensees give tips on customer service. This month - a customer touches a member of staff in an inappropriate way. How do you handle the...

Vintage value

Vintage value

By James Wilmore

"The word that keeps coming back to us is soulless," says Sally Huband, director of second-hand furniture supplier Pub Stuff. It seems that an...

THE AGENTS

THE AGENTS

Rachel Peacock Managing Director The Bar Agency As the weekend approaches, most people have numerous options for their leisure time - I have heard...

Counter culture

Counter culture

By Richard Fox

Richard Fox examines the spectre of prohibition casting a shadow over the industry.

Barboxing clever

Barboxing clever

Online ordering service barbox.com quadrupled its business in just four years. MD Duncan Malyon explains why more pubs are joining its online revolution

John Vereker

At your service

We ask licensees to share their top tips on providing good customer service

At your service

At your service

In the first of a new series we ask food-pub managers for their tips on giving customers good service. Chris Peverell, manager, the George &...

Central: The

Central: The

Marquis Wellington London Road, Leicester Terry Cable has been in the trade for more than 30 years and is from the old school of licensees. "I don't...

A union of minds

A union of minds

Three different businesses, but one common aim ­ best practice.Mick Whitworth takes a look at the trade's efforts in the run-up to the Morning...