You know the best publicity your business can get is the one that money can’t buy: it’s the extraordinary value of positive stories from current and past employees. Why is it so valuable? Because it’s ...
Pastry Chef Ravneet Gill set up Countertalk as a platform for jobs and community-building in 2018. Driven by her own damaging experiences, she hadn’t realised that working in a kitchen could offer a different, more positive environment than the ...
We have all been there – a long shift, the team have really pushed themselves, guests have been challenging, perhaps no breaks have been given due to business levels, everyone is tired, but we STILL have the close ...
We’re on the home stretch, just a few days to go until you sign off for the year and slide into that well-deserved, much-needed rest. As much as you want to switch off and never think about work again, ...
As we approach the annual Everest that is Christmas, I’ve always felt that it’s not just something we should try and ‘survive’ but actually something that we can attempt to enjoy. We can use it ...
When it comes to the festive season, wine teams find themselves in a slightly different position to the kitchen – big group bookings in December can often be relied on to ...
Continuing our series on seasonal advice to get you all through the festive period, Rebecca takes over our Spotlight to tell us how a little mindfulness and a lot ...
Continuing our series of seasonal advice to get you all through the festive period, we hear from Daniel Willis of Luca. An industry veteran with a good few Christmasses under his belt, he tells us how fellow restaurateurs can get ...