Living Wage

Parisian bar opening the door to a better drinks future

By Tom Tanner, Sustainable Restaurant Association Little Red Door has opened a large green door to every other bar on the planet with a blueprint for how to operate with people and the planet at the very core of everything you do. Cheers to the 2022 winner of the Sustainability Award at The World’s 50 …

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Isolation – growing pings of the opening economy

By Kate Dranginis, The Sustainable Restaurant Association   As the economy is opening up, we’re often hearing about hospitality venues struggling with staff members being ‘pinged’ by Track and Trace apps and being forced to isolate despite being symptomless and providing negative tests. Of course, the Track and Trace apps are to keep us as safe as possible, but it’s the amount of pings that are causing …

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(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

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Sweet smell of sustainable success at Friends House

By Paul Grey, CEO of Friends House (London) Hospitality Ltd Friends House (London) Hospitality Ltd just celebrated its 10th anniversary! For the last decade, we have built the success of our company and its operations – event venue, café, restaurant and guest accommodation in London (opposite Euston Station) and Cumbria – around one core idea: …

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Paying the real Living Wage can reduce staff turnover by 40%

By Issy Petrie, Programme Officer, Living Wage Foundation Imagine if you could increase staff pay satisfaction by 50%, reduce staff turnover by 40%, and double the percentage of management roles filled internally. Sound too good to be true? Well these statistics show what can happen if you implement the real Living Wage in your business. …

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Tipping – separating the facts from the fiction

By Andrei Lussmann, Founder of Lussmanns As a restaurateur, what stands out most in the ongoing debate about tipping is the complexity of the issue and the misinformation in its reporting. Even the title of the newly announced Government consultation on tipping, gratuities, cover and service charges illustrates the confusion between voluntary and mandatory charges. …

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Are we past the tipping point?

By Dave Turnbull, Unite regional officer  For decades, there has been a quandary about tipping in hotels and restaurants: Who should get them? How much should you leave? This has led to a situation whereby the process is often shrouded in secrecy and tarnished by unfairness. Last summer the whole issue exploded when Unite exposed a widespread ‘tipping’ …

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The National Living Wage – a no-brainer?

By Mark Linehan, Managing Director of the Sustainable Restaurant Association It won’t have escaped anyone’s notice that this month saw the introduction of the new “National Living Wage” for all employees aged 25 and over. As Managing Director of an organisation with social responsibility at the heart of what we’re about, surely this has to …

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Investing in staff is essential ingredient for healthy future

“Great people give great service and you can only get great people by paying the right wage.” Those were the sage words of Joseph Evans, Finance Director of Oakman Inns, one half of an engaging and thought provoking panel at the Casual Dining Show last week. Chaired by Mark Linehan, the session was entitled: Fair …

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