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How putting your staff first makes you money

Resources How putting your staff first makes you money

3 Oct 2026

When times are tough, investment in your staff tends to be the first thing a hospitality business cuts. Ella de Beer is here to argue that we've got that entirely the wrong way round: that this attitude LOSES you money. And she has Danny Meyer on her side.

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The Employment Legislation Changes You NEED to Know About
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Who Taught Us to Manage Like This?
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London, UK - August 31, 2019: View through the window of staff and customers inside Buns and Buns restaurant in Covent Garden Market, one of the most popular tourist sites in London, UK.
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Train your team for free: the money hospitality keeps leaving on the table
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Opening a restaurant? Read this first.
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#VATsTheProblem: A messaging guide for you and your teams
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What Dies With Hospitality?
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Matt Paice's One Percenters, Part 1: Costs & Operations
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Matt Paice's One Percenters, Part 2: Revenue & Tech
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Steak Tartare on the Kids' Menu: What the Summer VAT Cut Means for You
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What Actually Keeps an Independent Restaurant Alive?
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Is it okay to WhatsApp my team out of hours?
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How To Price Your Menu (including our costing tool)
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Onboarding Is Hospitality's Secret Weapon. Here's Why.
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One Bad Apple

Resources One Bad Apple

19 Apr 2026

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No Choice? No Problem.
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April 1st: The Great Business Rates Reset
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Coaching Your Team Through Change
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The customer is not king. YOU ARE.
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Statutory Sick Pay is Changing...
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How to NOT leave a crap Google review
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Staging: Free labour or industry engine?
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Budgeting tips for you and your teams
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The Big Countertalk Survey - What We Learned
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Burnout: How to spot it — and protect yourself when you're running on empty
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What the hell is service charge?
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The Last Supper
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BOOSTING REVENUE WITHOUT RAISING PRICES
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INSIDE THE JUGGLE: Notes from the kitchen and beyond
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Fermenting Safely For Your Business
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The Hard Shift: Leading your team when finances are squeezed
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Culture Club: Unboundried communication outside of work hours
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Have Head Chefs stopped shouting? Welcoming a new generation of kitchen leaders running healthier, happier kitchens.
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WHAT'S IT REALLY LIKE TO OPEN A RESTAURANT?
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CULTURE CLUB: ENTHUSING YOUR TEAM THROUGH THE TOUGH TIMES
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SURVIVING THE N.I. HIKE: 8 Ways to Keep Your Business from Bleeding Cash
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WILL 20% SERVICE CHARGE BE THE NEW NORM?
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YOUR BUSINESS COST INCREASE CALCULATOR: PREPARING FOR APRIL 2025
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NEW SERVICE CHARGE LEGISLATION - COMMUNITY FAQs
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