Treat Staff Fairly

Isolation – growing pings of the opening economy

Leave a Comment / Sustainability, COVID-19, Living Wage, Society, Support the Community, Training, Treat Staff Fairly / By

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?

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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?

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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?

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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

Leave a Comment / Innovation, Antibiotics, Bars, Celebrate Local and Seasonal, Chefs, Climate change, COVID-19, Energy, Environment, Environmentally Positive Farming, Ethical Meat and Dairy, Food Waste, Free Range, Healthy Eating, Local sourcing, Organic, Source Fish Responsibly, Sourcing, Supplier, Sustainability, Treat Staff Fairly, Uncategorized, Value Natural Resources / By

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

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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

Leave a Comment / Bars, COVID-19, Government, Living Wage, Local sourcing, Restaurants, Seasonal, Sourcing, Treat Staff Fairly / By

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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