Front of House
Reporting explores key trends, challenges, and innovations in guest-facing roles across restaurants, pubs, hotels, and catering venues, including service standards, training, team culture, technology integration, tipping practices, and recruitment. Coverage is designed to support operators, managers, and HR professionals in building effective front-line teams that drive guest satisfaction and operational success.
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Nov- 2021 -18 NovemberNews
A long-term solution to staffing shortages
As the hospitality industry gears up for what it hopes will be a return to a busy festive season after last year’s Covid inflicted struggle, the familiar problem of staffing shortages has reared its head. A study conducted by CGA and Fourth have revealed the scramble to hire staff, with…
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Oct- 2021 -14 OctoberRestaurants
D&D to roll out chef training programme permanently
D&D London has announced it will be permanently rolling out its chef training programme. In partnership with Electric Mayonnaise, D&D has been working on a long-term commitment to “secure employment for people with little or no previous experience looking to enter kitchens, while giving a much-needed boost to staffing numbers…
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4 OctoberCatering Companies
Searcys partners with SevenRooms and TheFork
Searcys has announced a new partnership with TheFork and SevenRooms. It revealed that integrating TheFork, an online reservations platform and SevenRooms, hospitality guest and retention platform, will allow Searcys’ venues to increase online reservations and offer “seamless” management of its front of house and guest experiences. According to Searcys, it…
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Jul- 2021 -19 JulyRestaurants
Kitchin Group hires external HR consultancy amid bullying accusations
The Tom Kitchin owned Kitchin Group has appointed an independent, external HR consultancy in reaction to recent allegations of staff mishandling and harassment. Some 12 former employees claimed earlier this month of “hellish” sexual harassment, abuse, and the denial of food, water, and lavatory breaks amid 18 hours shifts across…
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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 -29 JunePeople
Top chefs join Cameron House Resort
Cameron House Resort has announced the appointment of five new senior additions to its culinary hospitality team. Among them are Mark Drummond and David Lilley, who will both head up fine dining at the resort from 1 August 2021. Drummond joins from Rosewood Hotels, where he was head chef for…
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May- 2021 -17 MayPeople
RA names Mark Hastings as City Social GM
RA Group has announced the appointment of Mark Hastings as general manager at Jason Atherton’s Michelin-starred City Social restaurant. Hastings provides the role with over two decades of experience, having began his career at Conran Restaurants before moving on to act as restaurant manager at Gordon Ramsay Holdings. Most recently,…
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17 MayPubs and Bars
Shepherd Neame to recruit more than 300 new staff members
Shepherd Neame has revealed that it will be bolstering its team by recruiting more than 300 new members as it prepares to reopen its entire estate in the next few weeks. The Faversham-based brewer and pub company has a total of 312 pubs and hotels, of which 65 are managed…
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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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Aug- 2020 -21 AugustComment
GMs must be front of house to reassure customers and staff post-lockdown
The best hospitality operators definitely took a ‘glass half full’ approach when lockdown was imposed and looked for the opportunities in a situation that was beyond their control, rather than railing against it. Enforced closure allowed for the reflection and review that are hard to make time for when you’re…
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