With an estimated 236,000 extra jobs expected to be created in hospitality by 2015 there has never been a greater need to find the right people to fill them. Recruiting the right staff, developing their skills and retaining them is essential for a successful business, so it is important to know how to do it. Read about the latest trends in recruitment, top tips from experts and more here.
With good chefs in short supply, there is top money to be made in temping right now. But what does that mean for wider recruitment? Who will benefit? And will agency chefs ever shake off their reputation as kitchen cowboys?
The use of unpaid trail shifts in the industry was thrown into the spotlight last month amid claims that restaurateurs were exploiting workers' rights. Esther Smith from law firm TLT outlines what you need to know about the practice.
Chef Danny Gill is running a pop-up restaurant in a school this week (7 July) to try and get teenagers interested in working in the restaurant industry. Gill, who was head chef at two-Michelin-starred Midsummer House and now runs Browns Pie Shop in Lincoln,...
Chef Jason Atherton heads up the 17-strong Social Company restaurant group with his wife and business partner Irha. He spoke at Restaurant magazine’s Restaurant Congress about empowering staff, Brexit, and what’s next for the business.
Borough Market’s Arabica Bar & Kitchen has been hit with a £50,000 bill after its insurance company refused to pay out for business interruption following the June 3 terrorist attack and the subsequent closure of the restaurant.