Hospitality Trends to Look Out For This Year

It’s the end of the year and the end of the decade – the perfect time to look forward to the new year, with new intentions, new business goals and fresh perspectives. 

The catering and hospitality landscape has changed so much in the last ten years; it is almost unrecognisable – I don’t think any of us could have predicted some of the food and catering trends that we have seen come and go over the last decade.  

From the rise of plant-based dishes, increased demand for speedy home-delivery services and disruptive technologies in the way we research, order and eat our food – the catering and hospitality industry shows no signs of stagnating as we move forward into 2020. 

Using my catering and hospitality industry expertise, today I want to share with you a little end-of-year round-up of some of the trends that have been gaining momentum recently, and that will be the ones to watch out for in the new year (and beyond). 

 

Young Diners 

recent report conducted on over 70,000 UK businesses, 350 British restaurant owners and 2.085 consumers found that when it comes to eating out – the younger demographics are the ones to watch.  

Over half of all young families, young couples and people under 35 living in shared accommodation eat out at least once a week, but only 25% of empty nesters and retirees reported dining out weekly.  

Young couples and millennials have also influenced the change in what time of day is becoming the ‘norm’ to eat out – with the under 35’s driving the trend in eating out for breakfast and brunch – around 35 million morning meals are eaten outside the home each week.  

Make sure that you are aware of what young diners in your area are looking for, and that you are doing everything you can to attract these customers into your establishment – I will cover what they are looking for in the next sections. 

Do you offer breakfast and brunch deals? When was the last time you reviewed your children’s menu?  

Parents are also increasingly looking for healthier choices and more variety for their children, which bring me onto my next point. 

 

Healthier Choices 

Until quite recently, eating out in the UK meant extra-large portions of everything and the necessary loosening of the trousers while your meal digests, but things are changing in this respect.  

As the public has adopted an increasingly health-conscious mindset, 71% of diners now believe that health shouldn’t be disregarded just because you are eating out. And as eating out has become increasingly common, consumers are less inclined to want their plates piled high every time they dine out.  

Only around half of the restaurant owners who responded said they were currently providing a substantial range of healthy options, so increasing your healthy menu range should be something that business owners who want to take advantage of the health-conscious public in 2020 should consider.  

This can be done through offering smaller portions, using alternative grains such as quinoa and brown instead of white rice as alternatives to heavy carb dishes, and including vegan and vegetarian, low-carb and keto options throughout your menu. 

 

Plant-Based and Ethical Menus 

In 2010 you would have struggled to find a menu that already included a vegan option, and a request for a vegan main course might have caused the chef a degree of difficulty as they compiled a vegetable-medley for the questionable customer – but not any more. 

Plant-based, ethical, and ‘free-from’ ingredients and dishes are one of the quickest-growing food trendsEarlier this year, a study found that vegan food was the fast-growing section of the UK’s takeaway market after growing by 388% in one year.  

There are thought to be 600,000 vegans currently in the UK, and while this number only represents just over 1% of the population as a whole, people who are non-vegans are ordering meat and dairy-free items from menus to reduce their consumption of these products.  

Ethical considerations surrounding food choices are essential to 66% of the population, with the transparency of food sources, local and organic produce and free-range and ‘cruelty-free’ foods becoming de rigueur for many consumers.  

 

Zero-Waste 

As well as conscious food-choices for the benefit of our health and the wellbeing of animals, many people are very aware of current environmental issues and want to feel like they are doing their ‘bit’ for the environment.  

With reducing plastic waste at the forefront of everyone’s minds, restaurants and catering establishments will do well to capture the attention of diners by highlighting their green credentials.  

A report released in April found that eight in ten consumers are actively trying to reduce their plastic waste, and half said that they would be happy to pay more for a product with eco-friendly packaging.  

Even McDonalds earlier this year unveiled their new fully-recyclable paper straws to replace their old plastic ones, and no-waste and green restaurants and establishments enjoy continued success 

Are you striving to reduce plastic waste, or are hot on recycling in your kitchen? Let diners know that you are an eco-conscious establishment and they will enjoy coming back, safe in the knowledge that their eating-out budget is going towards helping the planet. 

 

Finally 

2020 is set to be an incredibly exciting time in the catering and hospitality industry, with the gap between diners and restaurant owners getting ever closer, as eating experiences become more personal, bespoke and designed with the diner’s every desire in mind.  

To ensure your catering or hospitality team are up the challenges that 2020 will bring, do you need help locating excellent staff to ensure the continued success of your establishment?  

At KSB Recruitment, we help restaurant and hospitality owners and managers find the very best staff available to give you the peace of mind that your customers always receive the very best experience.  

To find out how we can help you recruit excellent staff members, get in contact with us today via our website, or call us on 0121 702 1428 and one of our team will get back to you within the hour. 

Thanks, 

Dawn 

 

About KSB  

We are expert recruiters in the catering and hospitality industry with over 28 years in business, placing the best candidates in their perfect roles with an obsessive attention to detail.  

KSB is proud to be a Recruitment and Employment Confederation (REC) member, accredited investors in people, and both Data Protection and Home Office Compliance registered. 

We specialise in roles in Birmingham, Staffordshire, the West Midlands, Warwickshire, Oxfordshire, Worcestershire and Northamptonshire. 

How to Accelerate Your Chef Career in 2020

At what stage are you in your chef career?  

If you’ve clicked on this article, there’s a good chance that you are looking for some inspiration on how to take your chef career to the next level. 

First, you must ask yourself this vital question – what do I hope to achieve? This can be either a goal for this time next year or your ultimate career goal. Whatever you decide you want from your career, realising this will help make your job decisions easier – then you can begin only to make choices that will bring you closer to this goal.  

Do you want to be the executive chef in a top London kitchen? Do you want to own your restaurant? Be the top-rated chef in your area and have diners flock to wherever you are working? 

Whatever your ultimate chef career goal is, there are steps you can take to make sure 2020 is the year you set the wheels in motion. Here are my top recruiter tips to accelerating your career this year… 

 

1. Get Your Name Heard 

Working your way up through the chef hierarchy is a lot about your reputation – there is little more important to top chefs than being talked about (for the right reasons!). 

Tripadvisor reviews, making the most of your social media accounts and utilising PR from the local press are still the top three ways to create a buzz surrounding your cheffing reputation.  

Take a look at your direct competitors – what are they doing? If you’re doing something similar in your menu – your ingredients, dishes, dining style – what can you change to make yourself stand out more? 

Impressing your customers is not always about doing something new and ‘out there’ – diners are always excited by excellent quality food with attention to detail (which I will talk about next); whether it’s sophisticated nouvelle cuisine or hearty classic dishes. 

 

2. Pay Attention to the Little Things 

Their attention to detail heavily influences the difference between a good and great chef. When a chef can maintain the highest standard of quality in every single dish they send out, this is a sure-fire sign that they will go on to do great things. 

Of course, this isn’t easy.  

Keeping calm under pressure is one of the first things a chef must learn, but it is something which great chefs work at continuously, and not let it slip even when the kitchen around them becomes chaotic. 

Yes, speed is key when you want to impress the executive chef to be in with a chance of being promoted from your station, but taking a second or two to make sure each dish is perfect is what will get you recognised as being serious about your work and your reputation. 

 

3. Be Inspired 

So, you’re a sous chef or a commis chef currently, and your dream is to be a head chef within the next five years – this means becoming a leader and being a constant source of inspiration to your team.  

Great chefs never stop learning and trying new dishes, experimenting with ways of cooking familiar ingredients and most importantly – visiting as many different restaurants as you can! This is easier said than done, as in the busy life of a chef, a day or even half a day off is a rare treat to be enjoyed spending some time relaxing and winding down. 

But, to become an inspirational chef in your own right which will eventually lead to promotion and career success, you need to dedicate your free time to experience as many dining experiences as possible – this will both give you a good idea of what your competitors are doing, will inspire you and will broaden your horizons.  

The inspiration for a new dish or a presentation idea can come from the smallest moment of experiencing joy from the work of another great chef.  

 

4. Stay Professional  

Lastly, I want to mention the importance of professionalism in your chef career. I have witnessed some chefs with incredible abilities who fail to make it big because of a lack of professionalism, and this is always a shame to see.  

Younger chefs wanting to make their way through the chef ranks sometimes have the misguided idea that being a top chef is about aggression, being uncompromising and the ‘live fast die young’ attitude that used to be present in the industry, but this is not the case anymore.  

Anthony Bourdain’s escapades documented in his bestseller ‘Kitchen Confidential’ seemed to be the inspiration for many chefs working their way through the ranks in the 2000s – 2010s, which presented cheffing as a tough industry, where only the grittiest chefs would make it to the top. 

But the industry is changing. The flying saucepans of kitchens made famous by Bourdain and Ramsay are out – open kitchens, inclusive and considered management styles and a crack-down on alcohol and substance abuse in the industry have all made a big impact on what it means to be a successful chef in 2020. 

 

Finally 

If you want to begin the search for your next chef role and need some help, get in contact with KSB today. Send us your CV, use our online contact form or call us on 0121 702 1428 to discuss your chef job opportunities. 

Thanks, 

Dawn 

 

About KSB Recruitment 

We are expert recruiters in the catering and hospitality industry with over 28 years in business, placing the best candidates in their perfect roles with obsessive attention to detail.  

KSB is proud to be a Recruitment and Employment Confederation (REC) member, accredited investors in people, and both Data Protection and Home Office Compliance registered. 

We specialise in roles in Birmingham, Staffordshire, the West Midlands, Warwickshire, Oxfordshire, Worcestershire and Northamptonshire. 

How to Achieve Your Catering Business Goals in 2020

As another year begins it’s time to start thinking about your catering business goals for 2020. 

Whether you’re a catering contract business looking for larger contracts, a restaurant looking to improve your Tripadvisor rating or a hospitality organisation looking to double your turnover, now is time to start planning ahead, so that this time next year your goals will be ticked off, and you can get to work making even bigger plans. 

Whatever your business goals are for this year, here are some of my top strategies that will help you as a business owner achieve growth, streamline your processes and most important of all – add to your bottom line in 2020. 

 

Introducing Technology  

Foodservice businesses have been described as an ‘analogue industry’ with the opinion being that because it is a people-centric sector, that it does not need to adopt technology to survive, but this is not the case. 

The use of technology in the way people research and order their food is growing, and the introduction of delivery apps like Deliveroo, UberEats and Eat has revolutionised the way customers now think about food. 

The introduction of these apps has meant that it is easier than ever for customers to deliver their favourite foods, it has reduced the barrier between customer and kitchen to a minimum – and it has created a sense of impatience in customer’s needs. 

If your organisation plans to introduce, or re-vamp the way it uses technology, now is the time to start planning. 

Upgrading your website is a great place to start, with 81% of respondents in one study stating that they had researched a restaurant or eatery online before visiting. More importantly, 70% of customers said that being able to read a menu from a mobile device quickly was an important factor in helping them decide  – is your website mobile friendly? 

If you are a restaurant or foodservice business that wants to be integrated onto a food delivery app, don’t delay – restaurants who register with foodservice apps see an increase in sales by around 30%. 

Additionally, it is becoming more common for restaurants to build their own apps to showcase their menus, accept payments and even attract nearby customers with the help of app-building tools such as Appypie. 

 

A Focus on Health and Wellness 

This issue is relevant across the board in catering – for both customers and employees. 2019 saw a massive increase in the trend towards ‘conscious’ food  – with consumers demanding more plant-based and ethically sourced dishes. 

If you want to increase your revenue in 2020, catering for ‘alternative’ diners should be on your to-do list. Even bona fide meat-eaters are exploring vegetarian and vegan dishes more, with vegan food the fastest-growing takeaway option in the UK. 

The new year is a great time to reassess your menus, to look at what worked in 2019 and what didn’t, to introduce new and exciting dishes and ingredients. Foodservice market analyst and author of ‘The Future of Foodservice 2025-2030’ Simon Stenning revealed his predictions for the future of UK dining habits at the Foodservice Forum 2019 recently. He predicted- 

  • Less meat 
  • Personalised meals 
  • Sustainable meats (such as chicken) 
  • More authenticity in menus 

Incorporating some of these into your menu will help to attract the increasingly conscious public to your establishment.  

In addition to healthy choices for diners, there will a big push for wellbeing in the workplace in 2020, and employers who focus on this are far more likely to attract and retain the best staff, which will be the decider of your success. 

 

Catering Contracts 

I just want to mention this, as I was recently looking over the list of the fastest-growing UK catering companies, and the 2019 winner, ‘The Proper Food and Drink Company’ (formerly One Event Management) had achieved such considerable growth by outbidding their rivals to win some prestigious contracts such as Formula E and the Ryder Cup. 

The success of your catering business will ultimately come down to the contracts you win, and to do this; you need to have the best possible team underneath you – which brings me onto my last point. 

 

Your Catering Team 

Finally, to be successful in 2020, there is one thing that you cannot ignore – and that’s your catering team.  

With foodservice jobs expanding at a tremendous rate – the worth of the industry is set to hit £100 billion by 2026 and a staggering £160 billion by 2030 – it is no secret that you are going to need staff not just in volume but in skill to stand up against your competitors.  

I have covered in more detail the main points that you need to consider when assembling a contract catering team which you can find in this blog post here. 

Additionally, if you need help locating staff for your team for 2020 and onwards, get in contact with us at KSB Recruitment. We can help identify your catering and hospitality staffing needs and put you in touch with only the very best candidates; use our online contact form or call us on 0121 702 1428. 

Thanks, 

Dawn 

 

About KSB  

We are expert recruiters in the catering and hospitality industry with over 28 years in business, placing the best candidates in their perfect roles with obsessive attention to detail.  

KSB is proud to be a Recruitment and Employment Confederation (REC) member, accredited investors in people, and both Data Protection and Home Office Compliance registered. 

We specialise in roles in Birmingham, Staffordshire, the West Midlands, Warwickshire, Oxfordshire, Worcestershire and Northamptonshire. 

Why the New Year is the Perfect Time to Reassess Your Hospitality Career

If you’ve decided that you’re going to start looking for a new job in the new year – you’re not alone. Job application numbers soar in January, with one estimate as high as over 60% more than during any other month. 

If you finally want to get into a hospitality management role, if you’re a sous chef determined to get your first head chef role, or are looking for a new and exciting location to work in – now is the time to start looking (and applying) for jobs. 

There are a few different theories as to why the hospitality job market is so buoyant in January, but the truth is – this is a great time to land a new role.  

In this blog, I want to share with you why the new year is the perfect time to reassess your hospitality career, and how to take advantage of this peak in job opportunities to land a great new role. 

 

Why January? 

 

It is the case across almost all sectors that January brings the best job opportunities – but why? 

The job market generally stalls in November and December, as people are more occupied with preparing for Christmas than they are with looking for a new job, and it picks up again in January. Not only with the uptake of everyone who would have ordinarily applied for a new job in November and December (if Christmas hadn’t been in the way) but the job market is also bolstered by those inspired by the well-known phrase ‘new year, new job’.  

While some people are put off by the thought of competing with a hoard of job seekers in January, it is still the best time to apply, despite being the busiest – because of cause and effect. The large amounts of people leaving their jobs create new opportunities and gaps in the market that weren’t there pre-Christmas. 

The new year is also considered to be a great time to apply for a job as hospitality employers come back to work after their (albeit brief) Christmas break and have their new year targets in mind. 

Many hospitality employees assume that as January is typically the quietest time in the business, then this means that job opportunities are at their lowest – this is not the case.  

While Christmas and high summer are the busiest times in hospitality, employers need great staff all year round, and they are now looking earlier and earlier in the season to employ skilled and talented team to take with them through the year.  

 

Which Role? 

 

Working with hospitality and catering candidates of all skills, abilities, ages and backgrounds, we understand the vastly different roles and opportunities that are available to hospitality employees – we often place candidates in positions that they didn’t know were possible.  

But when deciding on your next role, you must first determine what you are aiming to get out of this job – are you looking for a temporary position to try out a new skill, a new type of restaurant/catering establishment you have heard about and want to try, or a new geographic location you want to work in? 

Restaurant and hotel employees should use the new year to search and apply for management roles if they have been working towards this goal in the previous year. January is a great time to update your CV, and to talk about in your job interview your successes of the peak season you have just made it through – did you have your busiest ever season? Did you lead a team of relatively new-starters throughout the Christmas period successfully?  

Do your research and think carefully about if this role in this company is the one that is going to bring you closer to your ultimate career goal. Many employees start their job search on their own, either Googling jobs in their local area, or speaking to friends about potential new places to work – but there is another way. 

 

Beginning Your New Job Search 

 

Many hospitality candidates that we work with are surprised by the level and depth of service we provide for candidates; in helping them find their perfect role – all free of charge! We are dedicated to making the right hires for our hospitality partners, and this is why we put as much effort and detail as we do into our candidate search and screening process. 

If like many other hospitality employees we work with, you have never worked with a recruiter before to find your next role – now is the time to start. 

With the skills shortage that is currently squeezing the UK catering and hospitality industry, recruiters and employers are upgrading their services and looking even harder for the very best talent (like you). 

We understand that in the busy life of a chef, a hotel manager, bar staff, waiters and the plethora of other staff that keep the UK hospitality sector ticking over, it can seem like you haven’t got the time to begin your new job search. Some candidates we work with tell us that they had been planning on leaving their role for many months, but they hadn’t had the time to get round to it – don’t let this be you!  

A quick phone call with one of our consultants on 0121 702 1428, or sending your CV to us is all you need to do for us to begin your new job search. After listening to what you want from your not only your next role but ultimately your career, we will update you with positions that we think are perfect for you and help you at every step of the process, from the interview to negotiating your wage. 

 

Thanks, 

Dawn 

 

About KSB Recruitment 

We are expert recruiters in the catering and hospitality industry with over 28 years in business, placing the best candidates in their perfect roles with obsessive attention to detail.  

KSB is proud to be a Recruitment and Employment Confederation (REC) member, accredited investors in people, and both Data Protection and Home Office Compliance registered. 

We specialise in roles in Birmingham, Staffordshire, the West Midlands, Warwickshire, Oxfordshire, Worcestershire and Northamptonshire. 

5 Strategies to Manage Your Hospitality Team Through the Christmas Period

When you’re a manager in the hospitality industry, peak season means two things – increased customer demand and higher stress levels for staff.

OK, so the second one isn’t a given, but it is unfortunately usually the norm. You can guarantee that just as soon as the restaurant starts to fill up, a demanding party of 10 will walk in. Your best waitress gets caught up accommodating them while the chef starts to receive off-menu requests.

6 Reasons Why Great Chefs Stay in Their Jobs – How Many Are You Providing?

Appointing a new chef is an exciting time for any restaurant or hotel. Your establishment’s reputation is often tightly bound to the head chef; a successful appointment can bring admirers of their previous work into the restaurant and increase your customer base. 

Great chefs are often as selective with where they work as they are with the ingredients they use and their presentation.

How to Take Advantage of Hospitality Temporary Work This (Peak) Season

As we approach the Christmas season, hospitality and catering workers will start to cast their minds to their working schedule over peak season. Are you prepared to dedicate your time to the company you are currently with or are there signs that you would like to spend peak with a different organisation?

Is Your Comfort Zone Getting in The Way of Your Hospitality Management Career?

Hospitality management can be rewarding, exciting, and challenging (sometimes in equal measure) and many of the top-quality employees I help with their careers tell me that the fast-paced nature of the job is what keeps them hooked.

But what happens when things start to go the other way?

Why Now is the Time to Consider a Move Into Contract Catering

Think cheffing; think long, unsociable hours, late nights, early starts and dreaming of weekends off. But it doesn’t have to be this way.

More and more, chefs and catering employees are exploring their options within the contract catering industry – a long-standing type of catering work which is currently enjoying a period of exciting growth.

Is My Chef Job Stressful or Is It Time to Move to a Company with a Better Culture?

Being a chef is more than just a job – it’s a vocation. Qualified chefs do not go into this industry light-heartedly; it often encompasses everything they do – they live, sleep and breathe their work. 

It is this passion which creates the fiery atmosphere in kitchens across the world. Many believe that the high pressure of a kitchen is integral to the profession, and you will hear a lot of chefs stating that they ‘thrive’ off the intense atmosphere.  

But when does the pressure of a kitchen become too much to handle? Some chefs find it impossible to spot the signs, which can lead to burnout and even more significant mental health problems and sadly even suicide 

In this article, I want to share with you my thoughts and experiences of working closely with chefs to help them fulfil their career ambitions – how to spot when a negative company culture is affecting your career, and what to do about it if it is. 

 

Boiling Point in The Industry 

Historically, chefs have gone into the profession fully prepared for it to be fast-paced and high-stress, expecting to deal with it to meet their goals.  

But as the world is slowly shifting towards a more mindful and considered approach to the effects of stress on our mental health, it is thought that people are being discouraged from joining the chef industry due to its negative reputation in this respect. 

It was reported last year in Ireland that the chef shortage has become so pronounced the Restaurants Association of Ireland (RAI) has imported talent from Italy, Croatia and France to address a shortfall of 3,000 chefs across the country. 

The industry, in general, is slowly changing – even Gordon Ramsay recently admitted that he has vowed to reduce swearing in the kitchen for one of his television ventures. This is symbolic of a significant change in the cheffing industry – let me explain further. 

 

Changes in the Sector 

 

If you feel overwhelmed by pressure in your job, you’re not alone. It is becoming increasingly common for chefs to say enough is enough when it comes to the difficult working environments they are used to putting up with.  

Celebrity chef Jay Rayner in his Guardian article talks about the effects of cheffing on mental health, and how necessary change is coming, slowly but surely. And he isn’t the only one to do so: industry experts Tom Kneale, Andrew Clarke and Selin Kiazam have all raised issues concerning toxic kitchens. 

Working in a kitchen can be stressful – it comes with the territory, but the stress should not overcome the enjoyment of your job. When this happens, it is time to ask the question ‘am I really happy here?’ 

 

The Profession Vs The Company 

Falling out of love with your job can be disheartening for anybody, and even worse in such an all-encompassing career like that of a chef. 

Dealing with constant stress levels so high that they become overwhelming does not usually end well. Many times, when I speak to chefs who are looking for a new role, they tell me that they felt they couldn’t go on in their previous place of work – staff shortages, increased demand from customers and lack of support from management are among the more common complaints. 

Ask yourself – ‘when did I start feeling like this?’, ‘do I feel supported in my role?’ and ‘do I have a good relationship with my colleagues and my manager?’ 

If your negative feelings towards your job are stemming from problems within your current role – it might be time to consider your options. From the many clients I work with I can assure you that there are great establishments out there who look out for their employees; if you need help finding a new chef job – we can help with this 

If you have realised that your current place of work is causing you unnecessary stress and is making you turn to unhealthy coping mechanismsthen it might be time for a change.  

 

Changing Roles – What Options Are Out There? 

 

Of course, the best way to fix the problem is by changing jobs from a place where you are barely just surviving to one where you can thrive and are supported by your managers, love the work you do and have a better work-life balance. 

If you’re a chef looking to leave your current toxic workplace, what options are available to you? 

Contact us at KSB to discuss what career choices are available to you, or alternatively, consider the following options- 

  • If you are a CDP or are just starting out in the industry, and you love hospitality but constantly feel overwhelmed in the kitchen, why not consider a front of house or management role – is it possible to become trained up in a different skill in your current place of work? 
  • More experienced chefs have the potential to move into training or teaching – this is a great career move for those with at least five years experience in a head or executive chef role. 
  • Increasingly, we are seeing a range of catering and hospitality staff moving from stressful ‘traditional’ restaurants into contract catering. This kind of work is on the rise as chefs seek out more structured working hours and a change from the intense pressure of the Brigade de Cuisine.  

 

Finally 

If you’ve outgrown your current role and are thinking of making a smart career move, get in touch with our consultants today to discuss your cheffing career options and the roles we currently have available.  

 

About KSB  

We are expert recruiters in the catering and hospitality industry, with over 28 years in business placing the best candidates in their perfect roles with obsessive attention to detail.  

KSB is proud to be a Recruitment and Employment Confederation (REC) member, accredited investors in people, and both Data Protection and Home Office Compliance registered. 

We specialise in roles in Birmingham, Staffordshire, the West Midlands, Warwickshire, Oxfordshire, Worcestershire and Northamptonshire. 

 

Thanks 

Dawn 

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