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Top Tips for turning work culture into a gold medal winning business

Skateboarding and surfing are just a couple of the new ‘sports’ that’ll get a run out at the 2020 Olympics in Tokyo. But what if the International Olympic Committee was to look further outside the box and include running a restaurant on the roster? Listening to some of the very leading names in the industry …

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How to keep slavery out of the seafood supply chain

By Juliane Caillouette-Noble, SRA Head of Development For years global media coverage has exposed the high human cost of the cheap seafood industry. Stories that have exposed high volumes of human trafficking, gross human rights violations and even routine murder deep in the supply chain of some of the biggest global companies have startled consumers …

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Don’t wait to get involved in National Waiters Day

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 …

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Investing in young people key to keeping hospitality booming

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, …

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Conscious Hospitality – make it a fixture in your trade show calendar

Last year, for the first time, one of the industry’s most respected shows took a major positive step by dedicating a significant part of the event to all things sustainable. We were delighted to partner with the organisers of the Restaurant Show on the Conscious Hospitality Show. The new show represented deserved recognition of the …

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More than a degree of sustainability success

By Pete Hemingway, SRA New Business and Digital Marketing The SRA’s training programme has moved from strength to strength, bolstered in recent months with official TUCO training status. With recent events at the University of Edinburgh, St John’s College, Cambridge and Manchester Metropolitan University, the number of universities sustainability trained is rising and there is  a catalogue …

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The National Living Wage – a no-brainer?

By Mark Linehan, Managing Director of the Sustainable Restaurant Association It won’t have escaped anyone’s notice that this month saw the introduction of the new “National Living Wage” for all employees aged 25 and over. As Managing Director of an organisation with social responsibility at the heart of what we’re about, surely this has to …

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Spanish chefs’ take sizeable steps to sustainability

By Hannah Crump, SRA Senior Account Manager Last week, I had the pleasure of visiting the Basque Culinary Centre, the culinary foundation created and backed by some of the most influential chefs in the world, including Spain’s own Ferran Adria, as a training, research and innovation project. It was set up to champion innovation in …

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Award-winning chef calls on industry to stop bullying and start nurturing

By Tim Bouget, Owner/Chef of ODE-dining and cafe-ODE, Sustainable Restaurants of the Year 2012-14. Talk to any chef or restaurateur and it won’t take long for conversation to turn to our industry’s chronic skills shortage. I don’t believe any restaurant in the UK hasn’t struggled to fill a post in the kitchen at some point …

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