Previous Articles

Previous Articles
If you’re new to Scotland's premier catering and hospitality magazine, here's a sample of the type of article we feature. From Edinburgh and Glasgow to the Borders and Highlands we report on the latest issues affecting Scottish catering, hospitality and tourism businesses.

Saved by the staff
Alex Buchanan delves into the world of staff recruitment and discovers there’s a lot more to it than simple Silver Service…
For too long now, Scotland has suffered a reputation of below-average service and dawdling, indignant staff. The principle problem lies in the way we have always looked upon the industry as some sort of servile hierarchy, where the privileged go to be pampered and the underdog fetches the food.
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Event Horizons
Event management can be lucrative sideline for any business but it’s important to recognize the pitfalls that face potential hosts. Jo Skailes talks to some experienced event managers about what it takes to make the best out of your banquet…
Every event, whether it’s a corporate extravaganza or a retirement do, starts with a few basic questions. What is the date? How many people are attending? What is the budget? What kind of setting do you want it to be in? If it’s a corporate event, what image do you want to create?
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Catering in Scotland
Scottish catering, hospitality and tourism magazine