Tips
Our Tips coverage delivers essential updates and guidance on gratuity practices across the UK foodservice and hospitality sector, including evolving legislation, service charge policies, payroll compliance, staff tipping protocols, and operational best practices. We focus on what restaurateurs, pub operators, caterers, and F&B managers need to know to handle tipping transparently, fairly, and legally, while maintaining team morale and guest satisfaction.
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Jun- 2018 -26 JuneEducation
Sodexo ‘rising star’ partners with Bake Off winner to mentor UHI students
A ‘rising star’ chef and the winner of Bake Off’s ‘Crème de la Crème’ have joined forces to train and mentor 60 food studies and hospitality students at the University of the Highlands and Islands. Edinburgh-based chef Nikola Plhakova, who is also a junior sous chef with Sodexo Prestige Venues…
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26 JuneFeatures
‘Sustainability and ethical catering – the challenges and the successes’
As we progress through 2018, there’s an obvious focus on the environmental impact of companies. From banning single use plastics, to actively trying to reuse and reduce food waste, ethical and sustainable practice is stomping its way through catering like never before. Specifically, within the catering sector, which is renowned…
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26 JuneFood and Drink
Star Pubs & Bars launch ‘free-from’ menu
Star Pubs & Bars is launching a ‘free-from’ menu for its licensees to help cater for increased customer demand. The menu features 16 dishes and includes meat-free, dairy-free, gluten-free and vegan options for starters, mains and desserts. Dishes were selected to be in line with the latest food trends and…
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20 JuneAdvice
Tips, gratuities and tax – what you need to know
The famous opening scene of Tarantino’s classic film Reservoir Dogs focuses on three characters in a diner debating the topic of tipping in restaurants, and whether their waitress warranted hers. Whilst one character says he doesn’t believe in tipping at all, they all agree that taxing tips just doesn’t seem…
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15 JuneBusiness
Waitress claims restaurant took almost £700 of tips and charged staff for mistakes
A waitress has resigned for her job after claims that the restaurant “deducted £650 of her tips” and charged staff for mistakes. Emma Smith shared her payslips from Albert’s in Didsbury on Facebook along with her resignation letter and screenshots of Facebook posts supposedly from manager Wendy Unsworth. https://www.facebook.com/dancingblonde222/posts/10160360748410304 The…
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11 JuneGovernment
Jeremy Corbyn to clamp down on sexual harassment and employers taking tips
Labour leader Jeremy Corbyn has made a pledge to make easier for victims of sexual harassment in the hospitality sector to take their companies to an employment tribunal. Corbyn will also look to ban the use of non-disclosure agreements against victims of sexual assaults and make it compulsory for companies…
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1 JuneFeatures
Could GDPR be an opportunity to boost sales?
Liam Hartley-Wright, email marketing manager at catering digital marketing specialists Fat Media, says: “In the wake of GDPR, you may be concerned about your email marketing activity, especially if your database has reduced in size after deleting old contacts. But, rather than a penalty, GDPR should actually be looked at as…
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May- 2018 -25 MayApps & Technology
Spyce restaurant trials robot chefs
An American restaurant has become the first to trial new ‘robo-chefs’ that can prepare a meal in three minutes at a cheaper cost than humans. Spyce, a restaurant owned by French chef and restauranteur Daniel Boulud has set up a touch screen system which customers can use to order with…
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18 MayBusiness
TGI staff strike today over dispute that could cost staff £250 per month
Waiting staff at TGI Fridays in Milton Keynes are to strike today over a new plan to share tips with kitchen staff. Workers union Unite has said staff could lose up to £250 per month when the new rules are introduced. Dave Turnbull, regional manager at Unite said: “TGI’s outrageous…
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14 MayOpinion
Art and ambience: how to host the perfect dinner
My life’s passion is the French concept, L’art de la table, which involves the physical elements of the place where your guests dine – the tablecloth, the cutlery, the glassware, the décor, the service – but above all, it is the ambience you create. For me, there are two kinds…
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