Back of House
Coverage focused on kitchen operations, staff management, and systems that drive efficiency, safety, and quality behind the scenes in restaurants, pubs, cafes, and catering businesses. This section explores chef recruitment, training, workflow design, prep technology, compliance, and F&B execution, supporting operators, head chefs, and foodservice leaders with insight into the tools and practices that underpin successful hospitality from the back of house.
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Jun- 2022 -6 JuneApps & Technology
The Burnt Chef Project unveils wellbeing app for hospitality industry
The Burnt Chef Project has partnered with mental health service provider, Thrive, to offer the hospitality industry a wellbeing app to provide “easy” mental healthcare access to individuals in the hospitality sector. The Thrive: Mental Wellbeing app has been approved by the NHS, and it is available to businesses on…
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Feb- 2022 -21 FebruaryNews
The Oxford Collection’s Gees Restaurant & Bar to undergo £1m refurb
The Oxford Collection has announced its Grade ll listed Victorian Glasshouse Gees Restaurant and Bar will be temporarily closing for eight weeks on 21 February 2022 for £1m refurbishment. The collection said it will be combined with the property next door which has been remodelled over the last six months,…
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18 FebruaryCatering Companies
Parogon Group unveils £200k investment in staff development
Parogon Group has announced a £200k investment in staff training and development. It revealed this investment will be put towards considered hires and by signing up to a new training provider that allows the organisation to offer “extensive” e-learning as well as digitising the teams’ development. The group has also…
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Oct- 2021 -29 OctoberRestaurants
Leroy announces Simon Shand as head chef
Michelin-starred restaurant Leroy has announced the appointment of Simon Shand as its new head chef. Shand started in hospitality whilst he was at college where he began working in a cafe, both front and back of house. After two years at Gravetye Manor where he was a Chef de Partie…
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4 OctoberBusiness
One in six hospitality jobs now vacant, CGA warns
One in six (16%) hospitality jobs currently lie vacant, with businesses struggling to fill the job gaps across the sector, according to the latest Business Confidence Survey from CGA and Fourth. The poll highlighted the industry’s “mounting” labour crisis, with 96% of business leaders now envisaging shortages in either front…
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Jul- 2021 -2 JulyAwards & Events
D&D London launches training programme to boost recruitment
D&D London has launched a paid training programme that aims to secure employment for those who have little or no previous experience but are looking to enter the hospitality industry. The programme, which will take place next week and see 30 participants take part in total, will be continued with…
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Jun- 2021 -3 JunePubs and Bars
Hospitality facing widespread staff shortages, survey finds
Nine in 10 hospitality business leaders expect to face staff shortages this year as restrictions continue to ease, according to the latest Business Confidence Survey from CGA and Fourth. Half (51%) of respondents anticipate shortages in all roles, while 39% are only concerned about back of house roles. According to…
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Feb- 2021 -12 FebruaryComment
Helping employers create a recipe for resilience
According to statistics from the HSE, stress, depression or anxiety accounted for 55% of all working days lost due to work-related ill health in 2019/20; some 17.9 million lost working days. Worryingly this report was published in November 2020 featuring pre-pandemic data. We’re all now navigating a whole new set…
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Oct- 2020 -30 OctoberRestaurants
Former Blumenthal staff launch new Spanish restaurant
Former staff members of Heston Blumenthals’ Hind Head restaurant have launched their own debut Spanish restaurant in Amersham. Pluma is the debut restaurant from couple Arantxa Fuentes and Charlie Baxter – both seasoned front and back of house experts. Pluma aims to serve regional Spanish dishes, with a “small, adaptable…
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May- 2020 -29 MayCoronavirus
Monthly pay for hospitality workers down 40%, says Fourth
The majority of furloughed hospitality workers could be earning “significantly less” than 80% of their normal earnings, according to the latest research by Fourth. In light of workers no longer receiving the average addition of 25% tronc to their monthly pay, workers are only receiving 60% of their usual wage…
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