Treat Staff Fairly

Give your team freedom to make things Peachy

By Tom Tanner, Sustainable Restaurant Association In March, we had the pleasure of judging the sustainability category at the Publican Awards. On the shortlist, Revolution Bar Group and the Peach Pub Company. To be fair, the latter were very worthy winners. Perhaps it was a slight case of sustainability envy that drove Revolution to purchase …

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Award-winning young chefs shaping our food future

By Tom Tanner, Sustainable Restaurant Association Since 2010 San Pellegrino has been promoting a global talent platform for chefs under the age of 30, in the shape of its Young Chef Academy. We’re thrilled that for the second time we’re judging submissions for the Social Responsibility Award, having devised the criteria in 2019 for the …

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Top tips for going global to plug chef shortage

By Tom Tanner, Sustainable Restaurant Association With chefs about as hard to find as hens’ teeth, wouldn’t it be great if you could access a talent pool of millions and build a whole new kitchen team? We spoke to one restaurateur who’s done just that and wanted to share her tips and advice after nine …

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Cash in on benefits of new tipping regime

By Tom Tanner, SRA Two million hospitality workers stand to gain from the Government’s new plans to overhaul tipping practices, ensuring all tips go to workers.  Five years after consulting the industry about a new regime, the Government has finally drawn up proposals which it says will put an end to ‘shameful practices’. We have long supported calls for …

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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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How do the staffing crisis, sustainability, and mental health intersect?

By Emma Carroll-Monteil, The Sustainable Restaurant Association  When considering what defines a sustainable business, often we primarily think about resources, materials, and emissions – sometimes overlooking the importance of social sustainability. Without colleagues and staff feeling supported, it is easy even for companies which are based on the pillars of sustainability to collapse. As great as it is when a business pushes environmentally friendly foods and practices, if …

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More than half of ethnic minority hospitality professionals experience or witness racism at work – what now?

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 …

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How can we fix the staffing crisis?

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 …

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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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