By Lorraine Copes, Founder, Be Inclusive Hospitality In November 2020, we teamed up with survey partner CPL Learning to launch an industry wide Inside Hospitality Survey. A sector first, we created the survey to capture hospitality professionals’ experiences of race, bias and career progression. The survey captured experiences of a sample of 387 hospitality professionals …
By Tom Tanner The statistics are eye-watering. A survey published this week by UK Hospitality shows that at least eight out of ten employers in the sector have vacancies – either front of house or in the kitchen – adding up to almost 200,000 unfilled posts. Brexit, furlough fatigue and fear of further lockdowns, allied …
By Robert Cheesewright, Director of Communications at Smart Energy GB With restaurants across the UK coping with the impact of the pandemic, reaching the moment that operation can resume at capacity is a work in progress for many people. But with financial matters likely to take priority, it’s important efforts to be sustainable remain on …
Winnow builds AI tools to help chefs run more profitable and sustainable kitchens by cutting food waste. Food waste is a serious issue with ⅓ of all food being wasted. Chefs often waste food because they lack the right tools to give them the necessary information to control their kitchens. At Winnow, our mission is …
By Jamie Scott, Catering Manager, Friends House Two years ago, Friends House started working with the Douglas House Project (DHP) helping them to launch their social enterprise catering project, a bakery. Being a Quaker organisation, the staff at Friends House devised a set of commitments, one of these being to treat everybody equally and …
Friends House helps men’s charity to have cake and eat it Read More »
Chris Moore, Chief Executive, The Clink Charity For those of you that have visited one of The Clink Restaurants, all four of which are 3-star Food Made Good rated, you will be aware of our unique fine-dining experience that challenges perceptions whilst representing a genuine opportunity to break the cycle of crime, reduce re-offending and …
Clink graduates: your solution to the skills gap Read More »
By James Stagg, Deputy Editor, The Caterer Do you really know what makes your employees tick? It may seem like a simple question, but how often do you stop to consider what really matters to your people? With the background of Brexit, finding and keeping the best people has never been more critical. And understanding …
Do well by doing good. That’s the motto of The Breakfast Club (TBC) and while they are almost certainly too modest to say so themselves, the ten site all-day eatery appears to be doing just that. We might even be so bold as to say they’re making food good, very good – in a special, …
Make volunteering work for you – The Breakfast Club way Read More »
By Margaret Raichura, Careers Manager, The Springboard Charity On 20th October, National Waiters Day returns to the UK – celebrating front of house careers with a difference. National Waiters Day is the brainchild of Fred Sirieix, the star maître d’ of Channel 4’s First Dates and General Manager at Galvin at Windows. It’s part of …
Don’t wait to get involved in National Waiters Day Read More »
By Irene Allan, Director, Opus Restaurants Listen, learn and invest: that’s what we business owners should be doing with young people. Workers just embarking on their careers are crucial to any industry – their enthusiasm, fresh perspectives and knowledge on upcoming trends are invaluable – and yet how many businesses, especially in the hospitality sector, …
Investing in young people key to keeping hospitality booming Read More »
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