Treat Staff Fairly

How to stop half of BAME hospitality professionals experiencing or witnessing racism at work

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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Taking the purpose pulse

Restore our Earth. That’s the strapline for today – Earth Day, the day we’ve chosen to launch The Hospitality Purpose Pulse Survey, to better understand the status of purpose in our extraordinary industry, as we all work towards a better food future. The years 2020 and 2021 will be remembered not just for the obvious …

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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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Darwin & Wallace uses chefs’ competitive edge to slash food waste

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 …

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3 restaurants on the island of Ireland recruiting inclusively

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 …

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