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Bill time: how to end on an up

Bill time: how to end on an up

How to make the most of the opportunity for interaction during a bill payment.

Pitch perfect brand delivery

Pitch perfect brand delivery

A top-down approach is key to establishing strong brand values.

The fine art of saying 'no'

The fine art of saying 'no'

Appearing reasonable, empathetic and confident during difficult situations can be tough.

The secret of happy staff

The secret of happy staff

Our unique insight into the techniques used by businesses to create a positive work culture.

Five steps to a great welcome

Five steps to a great welcome

Breaking down the challenging task of creating a great guest welcome.

Welcome clichés and how to avoid them

Welcome clichés and how to avoid them

Tips for modernising and personalising your welcome.

Respecting silence

Respecting silence

Managing Director Steven Pike on the importance of gauging guests' need for conversation.

The evolution of the welcome

The evolution of the welcome

The welcome is a key aspect of the guest experience - but is the integration of technology a positive step? 

Delivery: your brand in their hands

Delivery: your brand in their hands

How might third-party delivery affect your guest experience?

The rise of Airbnb

The rise of Airbnb

Exploring the reasons for the success of industry disruptor Airbnb.

Your front of house staff are your best sales people

Your front of house staff are your best sales people

Engaging your staff is instrumental in engaging your guests.

Who is going to save the business lunch?

Who is going to save the business lunch?

A look at lunch trends across the industry.

Too few cooks spoil the broth

Too few cooks spoil the broth

Food for thought on chef shortages.

What lessons can coffee chains take from the independents?

What lessons can coffee chains take from the independents?

Providing a tailored, personal and authentic experience is possible no matter how big the brand.

Making contact...

Making contact...

Getting the level of attentiveness right requires you to read your guests well.

Tick tock...

Tick tock...

Operations and HR Director Lisa Chambers on providing an efficient and streamlined service. 

The space race for young innovative food concepts

The space race for young innovative food concepts

The challenges facing hospitality newcomers.

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