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Tag: Garden

B&Q volunteers make a difference in the community with The CRUMBS Project

In January 2023, a team of volunteers from the B&Q Head Office in Chandlers Ford visited CRUMBS’ training centre in Bournemouth to help staff and trainees prepare the Community Kitchen Garden for the 2023 growing season.

Community kitchen garden highlighting food cycle from seed to plate is officially launched by The CRUMBS Project

A new community kitchen garden designed to teach disadvantaged adults about growing different types of seasonal produce has been officially launched by The CRUMBS Project in Bournemouth. Initiated at the start of 2022, the Community Kitchen Garden provides opportunities for trainees to participate in gardening. It also aims to help those involved to learn and […]

The start of the new Community Kitchen Garden outside the CRUMBS Training Centre

So much hard work has gone into the new Community Kitchen Garden outside the CRUMBS Training Centre. Here’s how it looked at the start of 2022 and how it’s progressing now. Great job everyone!

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    If you are worried about unforeseen events before or during a trip, investigate Travel Insurance. TI Policies may cover a wide range of risks relatively inexpensively.

  • Better Processes, Better Service: Elevating Guest Experiences

    In hospitality, consistency is everything. Guests remember how smoothly an experience feels, not the stress behind the scenes. The training methods used in professional beverage tastings offer powerful lessons for operational leaders—lessons that improve processes, strengthen systems, and create exceptional guest experiences. Here are five practical, real‑world strategies inspired by the course content.    Train...

  • Stronger Guest Experiences Through Better Back‑of‑House Systems

    In hospitality, great guest experiences rarely happen by chance. They are the result of well‑designed systems, consistent processes, and a team that understands how the behind‑the‑scenes work supports every moment in front of the guest. After years running hotel operations, I’ve learned that the most memorable service starts in the places guests never see—cellars, storerooms, refrigeration spaces,...

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