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 …
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: …
Sweet smell of sustainable success at Friends House Read More »
Ask any restaurateur for their biggest concern for the future success of their business and it won’t take long for the conversation to turn to recruitment, retention and pay. And the stats are a genuine cause for concern, especially when taking into account the scenario of the hardest possible Brexit. 42% of chefs are migrant …
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. …
Paying the real Living Wage can reduce staff turnover by 40% Read More »
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. …
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’ …
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 …
“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 …
Investing in staff is essential ingredient for healthy future Read More »
“I don’t know any kitchen in the UK that isn’t looking for staff,” Andrew Fairlie, chef at the eponymous restaurant at Gleneagles, said at the launch of Scotland’s Junior Chef of the Year, this week. The skills shortage is a long-running issue that Andrew and thousands of other chefs have been trying to solve and one we’ve …
Bullying – is it still to blame for staff shortages? Read More »
By Harry Cragoe, Owner of The Gallivant This week we announced the introduction of an innovative new pay and bonus structure for our team at The Gallivant. The new scheme means that the hotel is now one of the only hotels in the UK to pay their team £9 or more per hour, an additional performance …
Fair deal for Gallivant staff has customer approval Read More »
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