We’re still in a world in which, if there is a man in the kitchen, the assumption is made that he must be the chef. In Paris I was the head chef of ...
Back in March we were lucky enough to hold a captivating talk by the renowned Italian chef Gennaro Contaldo at Westminster Kingsway College, where he delved into the wonders of Parmigiano Reggiano PDO. Off the back of that event, Gennaro has put together ...
The hospitality industry is virtually unique in the model in which it pays its staff. No other service industry practises the same system - shop workers are not tipped based on ...
One of our most-asked questions right now centres around how we accommodate and adjust to neurodivergent employees. Neurodiversity is a hot topic - an overdue acknowledgement of the reality of ...
"When you have multiple sites, how do you keep tabs on people who work between the sites without seeming overly controlling or surveilling? We have a staff member who regularly goes AWOL, using being 'between sites' as an excuse ...
Communication. Is. Complex. We’ve said it before and we will no doubt say it again but hospitality, probably more than any other industry, is full to bursting with people from ...
We've partnered with MAD Academy, the brilliant Copenhagen-based non-profit founded by René Redzepi, to bring you this article all about OPEN BOOK MANAGEMENT, a concept that's making waves stateside - and more importantly, having a real impact on profits ...
