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 …
SUMMARY BY TOM TANNER This is a summary of the Sustainable Restaurant Association Delivery Made Good Webinar 1 April 2020 For members of Food Made Good a recording of the webinar will be available via the online community Speakers Andrew Stephen, CEO, SRA – Host Mark McGlinn, Founding Partner, Food on the Move Today Andrei Lussmann, …
BY TOM TANNER Although the information below is directed at business leaders dealing with this difficult situation, it is important that all employees are aware too. Please read and ensure you are well informed. People are the bedrock of any sustainable foodservice business. Right now we know you are having to make some very tough …
AUTHOR: Simon Duff Any foodservice business worth its salt knows it’ll only succeed with a food waste reduction strategy if it engages the whole team, especially its kitchen brigade. Recognising the competitive streak running through most chefs, Simon Duff, Group Executive Chef of seven strong bar group Darwin & Wallace, resolved to tap into this …
Darwin & Wallace uses chefs’ competitive edge to slash food waste Read More »
AUTHOR: ADYA RANA This fortnight we’re taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool. Next up – “We are a socially inclusive recruiter“ Why do they bother? People with different backgrounds and life experiences naturally bring …
3 restaurants on the island of Ireland recruiting inclusively Read More »
AUTHOR: ADYA RANA This fortnight we’re taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool. Next up – “We pass on all customer tips and service charges equally to all staff “ Why do they bother? In …
4 London Restaurants tipping fairly and transparently Read More »
AUTHOR: Victoria Stewart, Hospitality SpeaKS You don’t need me to tell you that great hospitality begins and ends with people, and that this industry is chockablock with great people. Yet if you were to ask your friends outside the industry to name companies with great workplace cultures, they might mention Google, or Innocent Smoothies. …
Hospitality Speaks: Great hospitality begins and ends with people Read More »
AUTHOR: Peter Davies, Co-Founder of FairTipShare and Managing Director of WMT Troncmaster Services It won’t have escaped anyone’s notice that, over the last few years, there has been a steady flow of media claims accusing hospitality businesses of failing to deal with tips and service charges in a manner which is fair, ethical and transparent. Some …
New industry kitemark gives top tips for fair tips Read More »
AUTHOR: James Brown, Founder at TiPJAR What inspired you to support the Food Made Good Awards? We are on a mission to make the world of tipping fairer and more transparent. We saw the SRA and the Food Made Good Awards as the perfect place to showcase TiPJAR and that mission to those operators and suppliers within …
One of the biggest ongoing challenges faced by restaurants in the UK is the shortage of chefs and the quality of new recruits into kitchens. The latest Office of National Statistics data demonstrates that hotels and restaurants are experiencing a consistently higher vacancy rate than other sectors – there are 4.1 vacancies per 100 jobs, …
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