6th June 2018
Food Business and Hospitality in Turmoil - Can we help you?
As we in the business are well aware, the recent cycle of expansion and profitability is under massive threat. Have we reached the tipping point in hotel rooms, fast casual diners, pubs and bars? Never more has survival of the fittest been more apt, and now is the time for getting the best practical and affordable advice to get you through these tough conditions.
We are offering a free audit session for any new clients, taking an overview of the business to identify the quick wins and longer term gains. We are confident that if you can be one of the survivors in the market, perhaps with a leaner and more efficient business, you will be in the right place to pick up momentum when things turn around, as they always do.
27th April 2018
Victors Oxford Launches
In a project led by our projects manager, Chantal Bourquin, CBFS have been proud to work alongside James Hitchen and his team to help launch the 2nd Victors restaurant. Our hugely talented development chef, Ben Floyd helped Chantal and James with the new menu, creating recipes, techniques and a rationale behind an updated and improved menu. Victors in Hale is a phenomenon, though in the heart of Cheshire countryside, the restaurant attracts the most discerning diners and drinkers from Manchester and Liverpool. Oxford is a different type of location, but the restaurant and bar has the same style and glamour as its northern sibling.
Chris promoted to Officier, Ordre des Coteaux de Champagne
At an incredible ceremony at le Ministere des Affaires etrangeres Chris was promoted to the rank of Officier, Ordre de Coteaux de Champagne. The event was hosted by the French Foreign Minister, Jean Yves le Drian and attended by an elite group of industry, sport and media personalities.
27th March 2018
another great vintage: FCBL, Constance Hotels Mauritius
Once again, Chris attended the Festival Culinaire Bernard Loiseau as a guest of Constance Hotels. In advance, Chris had invited David Moore to join the prestigious jury, and for Mark Kempson of KitchenW8 to represent UK in the festival. Mark and his chef partner from The Seychelles performed admirably and came 3rd in the main culinary competition. The event was packed with luminaries from the food and drink world, and despite the competitive edge, many lifelong friendships were made. Amongst many highlights were a unique dinner created by our friend, Michael Caines, taking a rare break from Lympstone Manor to attend the festival. Also, Orjan Johannessen, Bocuse d'Or 2015 attended for a 3rd time, and like Michael, created a unique dinner along with Tommy Myllymaki, one of the best known chefs in Sweden. Its hard to imagine a more special or unique event in the culinary world, it has been an honour to be involved as a member of the jury, food journalist, advisor and now ambassador of the event for the UK.
2nd March 2018
Chris appears on BBC1 'Inside Out' giving expert F&B insights
Chris appeared on BBC 1's current affairs show Inside Out, giving expert opinion and inside into restaurant practice regarding tips, service charge and gratuities. This is a sensitive issue which CBFS advise regularly on. If managed properly, this gives a fair reward system for all staff and satisfies the guest that their tips have gone where intended - for the staff. However, there are sound business reasons, as well as emotional and cultural ones for giving all of the tips to the staff. Those operators who 'pocket' the tips, are missing a trick on all levels.