Employer Hospitality Careers Advice

Employer Advice, Help & Advice

INSIDE THE JUGGLE: Notes from the kitchen and beyond

It’s Friday night. I’m half in service, half in admin mode. I’m standing in the kitchen, apron on. To my right: 6 litres of rice pudding bubbling away. Behind me: 60 slices of perfectly cut chocolate cake. In front of me: mise ...

Employer Advice, Help & Advice

The Hard Shift: Leading your team when finances are squeezed

This is for you if you want practical tools for leading your team in the current financial reality. Our resident leadership coach Madeleine Geach from The Good Life has worked through this issue with leaders and founders in her coaching ...

Culture Club: Unboundried communication outside of work hours

Countertalk Loves, Employer Advice

Have Head Chefs stopped shouting? Welcoming a new generation of kitchen leaders running healthier, happier kitchens.

Most millennial chefs can tell you a story about a traumatic experience suffered at the hands of another chef - often their bosses, and usually during their formative early years in the industry. ...

Employer Advice, Help & Advice

WHAT’S IT REALLY LIKE TO OPEN A RESTAURANT?

Rav launched Countertalk in 2019 to give the industry something it was sorely missing: accessible information, real resources, and a push for genuinely positive hospitality environments. So what’s the natural next step? Opening her own restaurant, of course. A ...

Employer Advice, Help & Advice

CULTURE CLUB: ENTHUSING YOUR TEAM THROUGH THE TOUGH TIMES

CULTURE CLUB is our regular column in which YOUR workplace culture questions are answered by experts Merly and Michelle. Well & Being co-founder Merly Kammerling is an ex-chef who has been offering psychological support and training since 2018. Well & Being’s ...

Employer Advice

SURVIVING THE N.I. HIKE: 8 Ways to Keep Your Business from Bleeding Cash

As if hospitality hasn’t taken enough sucker punches over the last few years—sky-high costs, post-COVID chaos, Brexit making everything ten times harder, and energy bills that look like phone numbers—now, just to top ...

Employer Advice, Help & Advice

INSIDE THE JUGGLE: Notes from the kitchen and beyond

Category: Employer Advice

INSIDE THE JUGGLE: Notes from the kitchen and beyond

The Hard Shift: Leading your team when finances are squeezed

Culture Club: Unboundried communication outside of work hours

Have Head Chefs stopped shouting? Welcoming a new generation of kitchen leaders running healthier, happier kitchens.

WHAT’S IT REALLY LIKE TO OPEN A RESTAURANT?

CULTURE CLUB: ENTHUSING YOUR TEAM THROUGH THE TOUGH TIMES

SURVIVING THE N.I. HIKE: 8 Ways to Keep Your Business from Bleeding Cash

WILL 20% SERVICE CHARGE BE THE NEW NORM?

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