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.
Hospitality leaders have criticised the Government’s ‘disgraceful’ decision to introduce the National Living Wage (NLW) without consulting businesses first.
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 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.
Hospitality operators are being forced to set up their own development and training schemes and even adapt roles to fit around candidates’ strengths as a shortage of skills hampers recruitment plans.
Front-of-house staff at Hawksmoor's Spitalfields restaurant have been trained in British Sign Language (BSL) to enable them to better communicate with each other and with their deaf and hard of hearing customers.
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.
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.
The Chestnut Group, the owner of the Packhorse Inn in Moulton and The Rupert Brooke in Grantchester, has launched an in-house training academy to help equip staff with the skills they need to help the business grow.
Hospitality groups have welcomed the Government recommendations that restaurants and bars should not take deductions from staff tips, and that all tips left by customers should be collected directly by staff.
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...
Compass Group UK & Ireland is working to tackle the shortage of female chefs in the industry by pledging to have at least 50 per cent of its chef workforce made up of women by 2020.
Chef Jason Atherton – of sites including the Michelin-starred Pollen Street Social and City Social in the UK ‒ has said that bullying in restaurants is still an issue in today’s industry.
