Apps And The Hospitality Industry

May 10, 2013

In the UK and particularly the UK Hospitality Industry we are very slow to adopt technology in business.


Wherever we go now we see our potential customers using their phone, tablet or laptop to conduct their business and personal life. Recent statistics tell us that mobile web traffic rose by 403% in first 9 months of 2012, 87% of the world’s population owns a mobile phone and mobile broadband subscriptions have grown annually by 45% since 2007. Our customers are all spending more time on their smart phones doing mobile banking, shopping and socialising. People are looking for and demanding easy accessibility.

The retail industry are all encouraging us to click and collect so lets join in and reap the benefits that an app can give our businesses, such as:

  • Reducing wastage
  • Improved advanced knowledge on sales
  • Opportunity to promote other areas of business
  • Growing a database
  • Target marketing for offers
  • Happy customers
  • Income through complementary advertising
  • Knowledge of customers spending patterns

Businesses in the hospitality industry that are utilising app technology are seeing significant benefits, for instance Dominoes are seeing sales of over £1m per year via mobile and with suggestive selling are seeing average spend increases of 18%.

The App can link with social media sites, Facebook, Twitter, Yelp, Trip Advisor, Google+ and Four Square to further promote your business.

Unlike most Apps the App system I work with allows access to the control panel for its users. This access enables menus to be updated, features can be added or removed, offers and daily deals can be promoted all whenever the business wishes to do so. It is also allows direct access to the database so it can be utilised for marketing purposes and exclusive offers together with providing information on your customers buying patterns. This App system is also totally bespoke and uniquely branded to your business. We also work and listen to all our clients to constantly develop the App for the benefit of all.

This app is appropriate for use across all aspects of the hospitality industry  from ordering your lunch at work, booking and pre-ordering in a restaurant or pub, pre-ordering food and drink for an event, ordering room service in a hotel and also for take-aways on the high street.

Imagine being a football supporter and from your seat or before you arrive at the stadium being able to order your half time food and drink. Then either have it delivered to your seat or collect from a central point

  •  No Queuing
  •  Hassle Free
  • Increase Spends
  • Invaluable Customer Information
  • Target Marketing
  • Create a loyalty scheme without the need for customers to carry around a loyalty card
  • Reduction in cash handling with in App secure payment
  • All monies go direct to your account

The same benefits apply if you operate a staff catering facility and you make your menu available on their smartphones 24/7. It allows them to create their sandwich from your deli options at a time to suit them and then at lunchtime avoid the queuing, imagine how they will feel able to do more with their lunchtime. Also if you are in the pub and restaurant sector allowing your customers to view the menu on their smartphone, even pre-order and if desired pre-pay the benefits are enormous to you. We are also a very favorable option over the bigger app operators if you operate a take away as we ensure the money goes direct to your account and set up and order rates are very competitive.

With all of this why do you not allow your customers to carry your venue and menus around in their pocket all day. Your standard website is not optimised for viewing on the small screen of a mobile phone or tablet but your Web 2.0 site will look great on a small screen and means that you are accessible to anyone with mobile internet. People will be able to view your menu, book a table and order food in advance and all this information can be sent direct to your printer, fax, computer or as a text. Also we can enable online and in-app payment direct to you.

The information that can be provided from this software will tell you how people are using your app and therefore produce more successful target marketing and launch promotions for quiet periods. It comes complete with Google Maps so customers can easily find you. It will also link with all your social media to further inform your customers and build up loyalty by offering vouchers and special offers.

If you would like to be sent a demo app for you to visualise the benefits and explore how it will appeal to your customers contact me or visit the app page on the web site


July 5, 2012


As a nation we struggle to eat healthy and take sufficient exercise to burn off the calories we consume, we put the blame on our busy lifestyles and eating on the run. This is where the hospitality industry as a whole can play its part.

 The UK hospitality industry has to play its part in improving the nation’s health. The industry in various guises provides in excess of 8 billion meals a year, including food eaten in hotels, restaurants, coffee shops, work place, leisure facilities, hospitals, schools and armed forces.

In recent years survey results show that as a nation we are making improvements in our diets, but like the school report we can do better, we are now on average eating 4.5 portions of fruit and vegetables per day. Therefore the power of communication is getting through, so as a hospitality industry what can we do.

Despite all of the good efforts of recent years people still continue to eat too much and not do sufficient activity and as we consume more calories than we burn off this leads to weight gain. The carrying of excess weight puts us at greater risk of a whole range of serious health problems including type 2 diabetes, heart disease, strokes and some cancers.

There are a number of ways of educating people. The UK hospitality industry as a whole needs to help the population make healthier choices by ensuring that through menus, counter and buffet displays it highlights the healthy food and drink choices.

Diners constantly look to food service operators to be innovative in their approach and we have seen demand move to lighter dishes and healthy cuisine utilising locally sourced products. The promoting and producing healthy food can come in a number of ways including:

  •          Promoting the eating of five fruits and vegetables per day
  •          Promoting fresh fish on menus
  •          Promoting stir-fry cooking
  •          Promote starchy foods, particularly whole grain varieties
  •          Reduce the amount of salt in cooking
  •          Removal of artificial trans fats from foods
  •          Reduce saturated fats and sugars in our foods
  •          Provide calorie information on menus and websites
  •          Provide nutritional information on dishes on menus and websites

In schools we can educate our children by utilising tools like the eatwell plate, which clearly demonstrates the proportion of the food types we should consume to maintain a balanced and healthy diet.

As the hospitality industry we can help create the right environment to empower and support people to make informed balanced choices that will help lead to healthier lives. The Department of Health has created the Public Health Responsibility Deal; visit, for hospitality businesses to make significant contributions to improving public health by helping to create this environment. Business can sign up to the Responsibility Deal to commit to take action to improve public health, information on how to sign up is on the website. As part of this pledge you can communicate to your customers the importance of healthy eating through Change4Life and gain approval for your activities. The Change4Life brand is a popular trusted health brand and can be used to communicate a wider message to your customers, see The Change4Life website provides more information on eating healthier and keeping active.

As an individual in the hospitality industry whatever we can do to help produce healthier living will go to reducing the level of obesity in the UK therefore improving the nation’s health.

If you require assistance in providing and promoting healthier options or providing nutritional information please contact me.


salmon and smoked salmon with spaghetti

November 22, 2011

This is a very tastey quick and easy dish to prepare. This recipe is for two people.


1 Tablespoon of olive oil

2 Salmon fillets, total weight approx 240g, sliced thinly

1 Onion, chopped finely

1 Garlic clove, crushed

2 Pinches of dried chilli flakes

400g Tin of chopped tomatoes

1/4 Handful of fresh basil, chopped

4 Sprigs of tarragon, chopped

100g Smoked salmon, sliced thinly (prawns can be substituted for smoked salmon)

200g Dried spaghetti



Put a saucepan of water onto boil for the spaghetti and cook as per the instructions on the packet. Meanwhile heat olive oil in a large frying pan, add the onion, garlic and chilli and allow to cook slowly for 5 minutes, until the onion is soft. Empty the tin of tomatoes into the frying pan and add the herbs and season to taste, allow to simmer for 5 minutes. Then add the salmon and cook slowly for 3 mins, add the smoked salmon and cook for one minute, it is now ready to serve. Drain the spaghetti and place on plate pour the fish and tomato sauce over the spaghetti.


November 9, 2011


This recipe is for two people and the combination of the sweetness in the peas, prawns and herbs will delight your taste buds


1 garlic clove, finely chopped

1 onion, finely chopped

¼ head of celery

200g Arborio rice

125ml of dry vermouth

600ml fish stock

250g raw king prawns, peeled

75g frozen peas, defrosted

½ handful of fresh basil chopped

¼ handful of fresh mint chopped

Juice of 1 lemon

30g of butter

Sea salt and black pepper


Heat the fish stock in a pan to a very gentle simmer. In a separate large pan heat the olive oil and add the garlic, onion and celery and cook gently for ten minutes until the vegetables have softened, ensure the onions do not brown. Then turn up the heat and add the rice, keep stirring the rice for a minute and then add vermouth and continue stirring. Once the vermouth has cooked into the rice add a pinch of salt and first ladle of stock and turn heat down to simmering. Continue stirring and once the stock has cooked into the rice add the next ladle of stock, continue adding the stock a ladle at a time ensuring it has been absorbed before adding the next ladle. The rice is cooked when it is soft with a slight bite.

Now add the peas and prawns and allow it to simmer for 5 minutes. Then add herbs, lemon juice, butter and pepper to taste, stir in. Remove the pan from the heat and place a lid on the pan and leave it to stand for 5 minutes for the flavours to infuse.

It is now ready to serve, enjoy!!


November 8, 2011

This simple to prepare delicious healthy dish can be served on its own or with mixed salad leaves or lightly cooked vegetables.


2 Salmon fillets approx 120g each

100g Couscous

Juice of half a lemon

Zest of half a lemon, shredded

Small clove of garlic, crushed

1 Tablespoon of olive oil

200ml hot vegetable stock

A mixed handful of fresh parsley, thyme and basil, finely chopped

Half an onion, finely chopped

6 Sundried tomatoes, chopped


Heat oven to 200c

Add the couscous to a bowl, with juice and zest of lemon, garlic and olive oil. Pour in hot stock and then stir and cover with cling film and leave to stand for ten minutes. After ten minutes uncover and fluff up with a fork and then stir in herbs, sundried tomatoes and onions. Season with salt and pepper.

Cut two pieces of non stick baking paper approx 40 cm square, lay flat and divide the couscous between them and place salmon fillets on top of cous cous. Seal the paper up like a tight parcel and place parcels on baking tray and bake in oven for 15 minutes. The fish can be served in the parcel or transferred to a plate.

Chocolate Brownie Recipe

October 31, 2011


Delicious chocolate brownies firm exterior with a gooey middle, yum yum


250g unsalted butter, chopped

200g dark Fair Trade chocolate (70% cocoa solids), broken up

80g cocoa powder

65g plain flour

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm  square baking tin with greaseproof paper. In a large bowl over some simmering  water, melt the butter and the chocolate and mix until smooth, then remove from heat. Sieve the cocoa powder, flour and baking powder into a separate bowl and then add the sugar. Add this to the chocolate mixture and stir together well. Beat the eggs in a bowl and mix into chocolate mixture until you have a silky consistency.

Pour brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes; you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares and enjoy!!

Branscombe, Devon

October 19, 2011

                                                                                                                Branscombe View

I enjoy my exotic holidays, all the sun, relaxing by the pool and drinks but as much I enjoy my week in Branscombe. We
have been going there now every year for the last seven and time really stands still.

Branscombe is the longest village in the UK, situated in picturesque East Devon, nestled on the coast between Sidmouth and Lyme
Regis. Once you turn off the A3052 you head down a narrow lane, with space in parts for only one vehicle the only place you are going is Branscombe, as the road ends at the sea. We stay in a two bed roomed wooden chalet tucked into the top of the cliff, nothing luxurious, but wonderful views out to sea. The chalet is fully equipped with kitchen, bath and shower, double bedroom and bedroom with bunk beds, lounge/dining area with satellite TV and it has an exterior decking area for sunbathing or enjoying the evening sun with dinner and a glass
of wine. It even comes complete with its own family of badgers, who enjoy coming to see who is in residence.

Branscombe is a picturesque village filled with thatched cottages, two great pubs serving local produce The Masons Arms and The Fountain Head, an all purpose shop and cafe adjacent to the beach, The Sea Shanty, 12th century church of St. Winifred, a thatched smithy dating back
to Norman times, tea room serving delicious Devon cream teas, a working watermill and even its own brewery at Great Seaside Farm, The Branscombe Valley Brewery. If sampling all of this is not enough there are the joys of the beach, it is in the main pebbly but is very peaceful and the young at heart can enjoy rock pooling.  There is also the opportunity for surfing a boat trips or just relaxing taking in the sun. Also I
shouldn’t forget the Donkey Sanctuary, situated at the top of the road to Branscombe as you turn off the A3052, the home for retired donkeys, you can even help by sponsoring a donkey and you can see all the donkeys in their field and barns for free, a donation to the charity is generously appreciated. For the more energetic there is a cliff top walk to Beer, 2 miles, starting with a steep climb to the top of the cliff. Beer is ideal for collecting some delicious freshly caught lobster at the harbour and enjoying a beer and lunch at the Dolphin before the walk back. You can also enjoy a trip to the Quarry Caves at Beer and enjoy an hour long guided tour. If you fancy a trip out in the evening Gina’s Pizzeria in Beer serves a great range of Italian food with warm friendly service, it is very popular so it is best to book.

If you feel the need to go out in the car, then a trip to Sidmouth is well worth particularly to stock up on groceries at Waitrose and particularly for BBQ supplies visit Hayman’s Butchers, who have an excellent range of sausages, burgers, ribs and steak, all of which is highly recommended. If you fancy fossil hunting then Lyme Regis is the ideal place.


                                                                                                     Branscombe Cliff Top View

Bread and Butter Pudding Recipe

October 17, 2011




10 Slices of medium white bread

100g Butter

100g Sultanas

1pt Full Fat Milk

3 Drops of Vanilla Essence

3 Eggs

100g Sugar

60g Caster Sugar


Preheat a fan oven to 130°C,
150°C for non fan oven.

Butter the bread, remove the crusts and cut each slice into four

Sprinkle a third of sultanas in the bottom of a pie dish, size approx 9”
x 5”, cover with triangles of bread overlapping, then sprinkle over a further third
of sultanas and cover with triangles of bread and then repeat process so you
have three layers of bread.

Place the milk and vanilla essence in a saucepan and warm. Mix the eggs
and sugar in a basin and add the milk gently, whilst continuing to stir. Pass
the milk, egg and sugar mixture through a sieve over the bread in the pie dish.
Sprinkle the caster sugar over the top.

Place the pie dish in a roasting tray and then surround the pie dish
with rolled up newspaper, ensuring the newspaper comes no further than two
thirds up the side of the pie dish. Then gently pour some warm water over the
newspaper, ensuring you don’t get any in the pie dish, until the newspaper is
thoroughly wet. Then place in the oven for two hours.

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