“Julia, our head chef, is by far one of my top favourite people in the world. But she said to me, you’re not my friend. I’m not your friend. We hang out, we go out to dinner, we text ...
By Rav Gill
One of the things that I have found tough when managing a team in a kitchen is something that I think a lot of people struggle with - and that’s wanting to be everyone's mate, whilst being ...
Over the last 18 months we've all heard a lot of new lingo going back and forth - furlough, rent moratoriums, VAT reductions, Bounce Back loans etc. - but for most of us in this industry, we don't ...
It is important to bear in mind, when reading this article, that there are kitchens across the UK which exist in a different context to the ones we most often come across through Countertalk. There are vast swathes of ...
The hospitality industry is fuelled by passion. It’s one of the reasons it’s so fun to work in, and why it attracts such a diversity of backgrounds. Whether it starts as a side hustle or a means to support ...
Our Max Coltart is in charge of our Business Development, but he also still works part time as a chef and has completed many stages over the course of his career. Max is here to answer some questions ...
Word of mouth is one of the most powerful tools to market your business. Usually we rely on friends and people we know to tell us what to do, where to go and what to buy, and now we ...
