Recruitment & training

Recruitment & training

With an estimated 236,000 extra jobs expected to be created in hospitality by 2015 there has never been a greater need to find the right people to fill them. Recruiting the right staff, developing their skills and retaining them is essential for a successful business, so it is important to know how to do it. Read about the latest trends in recruitment, top tips from experts and more here.

Andreas Antona on building great teams

WATCH: Andreas Antona on building great teams

By Hannah Thompson

Chef and restaurateur Andreas Antona is best known for his high-end restaurants Simpsons and The Cross at Kenilworth, and is now opening Purecraft, a beer-and-food-focused group. He explains the secrets to creating successful teams

The National Living Wage has not had as much of an impact on recruitment as predicted according to our survey

NLW has minimal impact on hospitality's recruitment plans

By Emma Eversham

The introduction of the National Living Wage is having less of an impact on the recruitment plans of the majority of small businesses in the hospitality industry with 29 per cent actually increasing salaries to help retain staff.   

People on the Move in Hospitality: May 2016

People on the Move in Hospitality: May 2016

By Sophie Witts

It's been another busy month in hospitality, with new appointments at Kew Gardens, aparthotel chain Roomzzz and the soon-to-expand beerhouse brand Pint Shop.

L-R: Gavin Cuthbertson of Two Fat Ladies at The Buttery with Chris Sandford CEO and founder Culinary Ability Awards and Two Fat Ladies restaurant owner Ryan James

Culinary Ability Awards asks for industry support

By Emma Eversham

The organiser of an initiative which gives people with disabilities the chance to test their hospitality skills in a commercial setting is looking for support from more independent restaurants following the success of its pilot event. 

Harry Cragoe of The Gallivant on why banning tips is good for business

VIEWPOINT

Harry Cragoe of The Gallivant on why banning tips is good for business

By Sophie Witts

Harry Cragoe, owner of The Gallivant restaurant with rooms in Camber, pays all his staff a minimum of £9 per hour and has launched the #toohiptotip campaign to ban service charges in restaurants. He believes more hospitality businesses need to use a similar...

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