“Adam is a true professional, courteous and diligent. Not only does he do what he says he is going to do promptly, and to a high standard, he consistently goes the extra mile. Adam leverages his extensive knowledge and network to place the client's needs at the heart of everything he does, identifying other opportunities and approaches. Fantastic. If you are looking for your next role, or to fill a position in your organisation I would definitely recommend that you talk to Adam, the service he provides is second to none. He really does 'stand out from the crowd'.”
About
Currently working within the Lowy group.
Activity
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Let's talk about Defensible Value. It's been a pretty existential, though provoking time recently as I ponder the future of the service industry…
Let's talk about Defensible Value. It's been a pretty existential, though provoking time recently as I ponder the future of the service industry…
Liked by Adam Tivey MIH
Experience & Education
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Lowy Group
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Licenses & Certifications
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BIIAB Level 2 Award for Personal Licence Holders
BIAA
Issued -
Community Sport Leadership Award
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Issued
Volunteer Experience
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Community Sports leadership award
Comminity sports leadership award
Children
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Chef with Celebrity chef Stephen Terry
Food Bank cardiff
- Present 12 years 10 months
I volunteered to cook alongside Stephen Terry for the food bank charity and created a menu based on items provided through a food bank to show what you could achieve with it, guests included the mayor or cardiff and other executives.
Courses
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Community sport leadership award
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Languages
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English
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Organizations
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Institute of Hospitality
Member
- Present
Recommendations received
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LinkedIn User
2 people have recommended Adam
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Parmjit Kudhail
How are London restaurants adapting to changing consumer preferences? London's restaurant scene is buzzing with innovation and adaptability! 🌟 As consumer preferences evolve, eateries across the city are stepping up to the plate in impressive ways: - Sustainable Practices: More restaurants are prioritising eco-friendly operations, from sourcing local ingredients to reducing food waste. - Plant-Based Menus: The surge in vegan and vegetarian diets has led to diverse, mouth-watering plant-based options, catering to all palates. - Tech Integration: Contactless payments, online booking systems, and digital menus are streamlining the dining experience. - Health-Conscious Offerings: Restaurants are incorporating nutritional information and healthier menu items to attract the wellness-focused diner. - Unique Dining Experiences: Pop-ups, themed nights, and immersive dining experiences are keeping the excitement alive for customers. Adapting to these trends not only meets consumer demands but also drives the hospitality industry's growth. How has your favourite restaurant adapted to new dining trends? Share your experiences below! 🍽️ #Hospitality #FoodTrends #LondonDining
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Phil Brett
There has been a lot of discussion this week following a new announcement on pubs and hospitality from Reform UK. The proposal includes measures such as a reduced hospitality VAT rate, a cut to beer duty, and the abolition of business rates for pubs over time. From a sector perspective, there are some clear potential upsides if measures like these were ever implemented. Lower VAT and duty could ease pressure on margins, and reforming business rates has long been raised as a structural issue for pubs. That said, there are also important questions. How such proposals would be funded, whether tax cuts alone would address wider challenges like energy costs and changing consumer behaviour, and how realistic implementation would be all remain uncertain. Regardless of political positioning, it is another reminder that pubs continue to face significant financial strain, and that meaningful, long-term solutions for hospitality remain a live and complex debate.
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Ali Solak
0% VAT on hospitality F&B – immediately.⏰ UK hospitality is running out of runway – and VAT is a big part of the problem. A brutal mix of is hitting high street restaurants, cafés and pubs: ✅20% VAT on most food and drink sold on-site ✅Rising wages, energy and ingredient costs ✅Flat or falling consumer spend The result? Dozens of venues disappear every month, along with local jobs, culture, and community spaces. This isn’t “market adjustment” – it’s slow-motion erosion of the British high street. If we accept that hospitality is critical infrastructure for our towns and cities, then we must treat it with the same respect. I believe the UK should move to 0% VAT on hospitality F&B – immediately for: Independent restaurants Coffee shops Pubs and bars That would: 🌟Give operators real breathing room overnight 🌟Protect jobs in a labour-intensive sector 🌟Keep high streets alive instead of being hollowed out We’ve already proven during the COVID-19 pandemic that temporary VAT cuts can be implemented at speed. The question now isn’t can we do it – it’s whether we’re willing to watch another wave of closures while we debate. It’s time to stop talking about “support” and start removing the tax handbrake that’s holding the sector back. Not in a consultation. Not in three years. Now.
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