Staff

Aizle Edinburgh restaurant feels benefit of four-day week

Can a restaurant survive moving to a four-day week?

By Sophie Witts

In 2018 Stuart Ralston switched his Edinburgh restaurant Aizle from a five to a four-day week after struggling with long working hours. One year on we caught up with the chef to find out how the changes have worked out.

Long term plans: 6 steps to hire for longevity in hospitality restaurants staff

Long term plans: 6 steps to hire for longevity

By Natalie Reason,

Hospitality falls behind other sectors in terms of staff retention. The key to filling roles for the long term is all in the recruitment process, says Natalie Reason, head of Tiger Hospitality

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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