In this week’s blog, The Hospitality Hero reflects on the difficult start hospitality has faced in 2026, from rising costs and staffing pressures to the growing number of venue closures across the UK. He explores the daily realities operators are dealing with, why businesses are being forced to adapt quickly, and why there is still hope for the sector despite the challenges.
A visit to Gail’s Bakery raised a simple question. If a venue says it is open, should the full offer still be available?
Officially launching this month, SAVVY Collective has been a year in development and sees unbridled opportunity to support wider independent, non-branded hotels in numerous ways, with very much a “blank sheet of paper” approach.
Deva Fest reached a majestic milestone of a million pounds in ticket sales, as part of its journey from start up to mid-scale festival success story.
Should a food and drink festival have live music, or should the focus stay purely on the food and drink?
In this week’s blog, Steven reflects on the growing gap between independent festivals and major operators, and why supporting community-driven events like Deva Fest is vital to keeping the spirit and diversity of the live music scene alive.
In this weeks blog, Steven Hesketh reflects upon the Great Art of Hospitality 2026.
The milestone event marked a decade of service for the local charity, which has spent the last ten years supporting people facing homelessness and hardship across the city.
We are delighted that Hospitality Hero are our Business of the Month for February 2026. DIB are partnering with The Hospitality Hero for the upcoming Great Art of Hospitality Conference on 26th February 2026.
In this week’s blog, Steven discusses taking on the Chester Food and Drink Festival, saving a much-loved Easter tradition, and the ten-week challenge of reimagining it as the Cheshire and North Wales Food and Drink Festival.
The Hospitality Hero recently held their first ever primary school hospitality workshop… and it was epic.
In this week’s blog, Steven discusses why New Year’s Eve is the hospitality Olympics — and how guest behaviour can make the difference between a brilliant night and a brutal shift. From turning up on time to respecting last orders, it’s a raw, honest look at what really helps busy services run smoothly.
