diversity within hospitality - KSB Recruitment

Diversity within Hospitality

UKH names Kate Nicholls as disability ambassador

The appointment follows the government’s release of its new ‘National Disability Strategy’ – with officials outlining plans to offer disabled people better job support and opportunities.

UK Hospitality (UKH) has appointed Kate Nicholls, CEO of the group, as its new disability ambassador. 

The appointment follows the government’s release of its new ‘National Disability Strategy’ – with officials outlining plans to offer disabled people better job support and opportunities.

Nicholls said that as part of her new role she will “ensure” that the sector becomes “even better” at accommodating customers with disabilities, as well as providing employment – noting that there is “huge potential” for jobs and careers for those with disabilities.

In addition, Nicholls stated the appointment will help “boost the difference” that the group can  make to deliver on its previous commitment in the Tourism Sector Deal, to make the sector “more accessible and to work to broaden public understanding of disability and accessibility, beyond simply visible disabilities”.

She said: “Our sector has always striven to welcome team members and customers from all backgrounds and levels of physical or mental ability but today’s announcement will hopefully provide the basis to improve yet further our ability to do so.

“The ongoing reopening of venues has underlined the prime objective of hospitality – to make people feel safe, welcome and comfortable, in order to enjoy good company and great food and drink.”

She added: “There ought to be no impediments to the nation’s 14 million people living with disability to miss out on the same pleasures that hospitality brings to the rest of the nation, either as a customer or as a valued member of staff, and so we welcome today’s strategy to that end.”

We are a catering and hospitality recruitment agency and we are open to all those looking for a catering job or hospitality role.

The original version of this article was first published on Catering Today

Catering Recruitment Shortage - KSB Recruitment

Catering Recruitment Shortage: Can We Learn From Norway

Eco-friendly catering helps boost refugees’ careers in Norway

Innovation doesn’t only take place in the tech sphere, it can also be societal. Amidst the background of the migrant crisis, a project in Oslo helps facilitate refugees’ integration into Norwegian society through work.

Demonstrating that refugees are an asset to Norwegian society: such is the aim of Sandwich Brothers in Oslo. This mobile eco-friendly catering project helps refugees to build a future professional career.

Since 2015, Europe has been experiencing the worst migratory crisis in 30 years. Today, there are nearly 600, 000 asylum seekers in Europe. However, having fled their home countries and walked thousands of miles, migrants often find themselves in a precarious situation.

Rejected by the population, it is tough for them to find work and a stable environment.

Integrating refugees

In Norway, Christoffer Naustdal Hjlem has bet on integration. This entrepreneur, who has spent a long time working for NGOs in war zones, was struck by the poor living conditions these men and women find themselves in.

In 2016, he decided to take action and set up Sandwich Brothers. The company prepares organic sandwiches and ice creams for Oslo-based companies, which has the distinctive feature of employing refugees with residence permits. Its goal is to make its company a springboard for these ‘new Norwegians’ from a variety of backgrounds.

Christoffer works in collaboration with the city, which is helping him whilst monitoring the evolution of the refugees. The latter generally stay in the company for a year before moving into other professions. The company has employed 36 people over the past three years. – AFP Relaxnews

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The original version of this article was first published in the The Star

hospitality recruitment company - KSB Recruitment

Hospitality Recruitment Strategy Outlined

Government launches new strategy focused on ‘reopening, recovery and resilience’ for hospitality sector

The Government has announced the launch of a new strategy to help England’s hospitality sector recover from the pandemic and ensure businesses thrive long term.

In plans revealed today by business minister Paul Scully, the new Hospitality Strategy will focus on ‘reopening, recovery and resilience’ and will also see the creation of a new Hospitality Sector Council as well as a number of new initiatives introduced to raise the profile of the industry as a career and cut waste and reduce emissions.

The Strategy will set out measures including highlighting opportunities in the sector to jobseekers through DWP’s dedicated work coaches and helping the industry address current recruitment challenges.

This includes working with the government-owned British Business Bank and directly with lenders to support access to finance for hospitality firms.

It will also be easier for pubs, restaurants and cafes on the high street to offer al fresco dining and serve more customers outside, with pavement licenses being extended and made permanent.

Takeaway pints will also continue for another 12 months as the temporary permissions for off-sales of alcohol are extended in England and Wales.

The government will also work closely with the sector to improve its reputation as a chosen career. This includes exploring options for vocational skills and training that support careers in the sector, including apprenticeships, bootcamps and other qualifications like a T-Level.

Supporting innovation and productivity by using the government’s Help to Grow programmes to strengthen the sector’s digital and management skills is also part of the plan, as well as bringing hospitality businesses together with universities and other innovators.

Another focus will be helping the sector reduce emissions, including by cutting waste and single-use plastic consumption.

A new Hospitality Sector Council made up of industry leaders and government is being created to oversee the delivery of the strategy.

The council will agree an action plan to deliver the recommendations, review progress against this plan and monitor the overall recovery of the sector.

The council will be co-chaired by Business Minister Paul Scully and hospitality entrepreneur Karen Jones and further members will be announced in due course.

Business minister Paul Scully said: “We want young people to see the hospitality sector as a go-to option for long-term careers, and that’s why we will explore new options for vocational training and help further boost the creativity and environmental friendliness of the sector through the first-ever government strategy for the hospitality industry.”

UKHospitality chief executive Kate Nicholls said: “The pandemic has devastated the hospitality sector and businesses are desperate to bounce back strongly and return to profitable trading. That’s why the launch of this new Hospitality Strategy is so important – it offers a strong platform to deliver the supportive regulatory and trading environment we need to recover, rebuild resilience and thrive.

“Building and training our workforce is a top priority if hospitality is to quickly revive and drive a national recovery, so it’s incredibly positive that a key part of this strategy is focused on addressing the current recruitment challenges and raising the profile of long-term sector careers.

“Ultimately, this strategy sets out a positive vision for the future of hospitality and how a thriving sector can help regenerate high streets and tourism destinations across every part of the country.”

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The original version of this article was first published in the Boutique Hotelier

Catering Staff Birmingham - KSB Recruitment

Mask or No Mask is the Question

Birmingham restaurant owner says mask policy critics are ‘nuts’

A restaurant owner who received angry emails after asking customers to continue wearing masks has said his critics are “nuts”.

Alex Claridge, who runs The Wilderness in Birmingham, said he’d been accused of “glorified virtue-signalling” after he sent out an email to customers explaining his position.

He said he was “flabbergasted” at the response, from a “vocal minority”.

But he said his customers would only be “mildly inconvenienced” by the rules.

He said he wasn’t worried if a few customers chose not to return as a result.

“If we haven’t learnt that happiness and health are more important than your bank balance by now, then we’ve learned nothing.” he said.

The email was sent out to coincide with the ending of lockdown restrictions to people who had registered for news about the restaurant.

It said it encouraged guests to continue wearing masks while walking about the restaurant and said track and trace would remain in place, along with social distancing.

Mr Claridge said the handful of negative responses hadn’t surprised him, because “you can never be surprised by humans”.

But he accepted everyone had a right to their opinions.

The Wilderness is one of many shops, restaurants and cafes to ask customers to continue wearing masks and Mr Claridge said the hospitality industry was showing leadership by choosing to continue with restrictions after they ceased to be mandatory.

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The original version of this article was first published on the BBC

UK Hospitality Staff Crisis - KSB Recruitment

UK Hospitality Staff Crisis

Is there a solution to the UK hospitality staff crisis?

The UK’s hospitality industry is experiencing rising worker shortages, with job vacancies at their highest levels since records began.

Industry bodies say one in five workers have left the sector during the coronavirus pandemic, with Covid and Brexit often cited as exacerbating the problem. For staff that have returned to their roles, the so-called “pingdemic” has led to further shortages due to workers being told to isolate by the NHS app.

However, new figures from the Office for National Statistics reveal that job vacancies in the industry were already consistently at high levels before the UK went into its first lockdown in March 2020.

There were 102,000 vacancies in the sector from April to June 2021 – that is a rise of 12.1% compared with the 91,000 figure for the same period in 2019.

Yet, since 2017, vacancies in the industry have been consistently at a staggering 90,000 or more.

So, although Covid and the effects of Brexit might be driving worker shortages in the short-term – are there other, longer-term issues affecting the industry?

Some in the sector say a major contributor to the staffing problem could be the hospitality industry itself – with its perceived culture of very long working-hours and low wages putting applicants off, and driving people away.

For Matt Shiells-Jones, a hotel manager in Manchester, the main problem with the hospitality sector in the UK is its culture, pay and zero-hours contracts, which are “absolutely endemic in the industry”, he says.

When he first started working in the sector 25 years ago, you “were paid according to your skillset”, he says.

“Nowadays it just seems minimum wage has become the de facto wage that everyone pays. It has become an absolute standard.”

He says offers for salaried positions can be even more off-putting for workers, as they involve lots of unpaid overtime, with discussions often held with employees along the lines of, “it’s a 40-hour-a-week contract, we don’t expect you to do more than about 60 (hours) on average”.

“That has become so cultural and so embedded into hospitality. It’s crazy.”

The hotel manager says workers who left the industry during Covid have realised the “grass is a bit greener on the other side” after finding better paid jobs with fewer hours in other industries.

The pandemic and Brexit have acted as catalysts in condensing the recruitment crisis, he adds. So, instead of playing out over two or three years an exodus “has suddenly come to pass in two or three months”.

Kate Nicholls, chief executive of UK Hospitality, agrees that Covid has “definitely exacerbated” shortages. But she suggests that Brexit is not as important, and that the recent departure of EU workers seems in her opinion to have been primarily driven by Covid.

Some shortages – particularly of chefs, waiting staff and restaurant managers – are being seen because “we have reopened the [whole] economy at the same time and therefore everybody is looking for staff”, she adds.

“The labour market is incredibly tight, because of the government’s furlough policy….therefore you have got a battle for talent.”

Ms Nicholls explains there are several reasons why so many workers are not returning to their roles from furlough – including concerns over job security, longevity and pay.

“That has led to a lot of people wanting to remain on furlough and not willing to come back.”

On top of this, disruption to education and college courses has also halted the flow of future talent to fill vacancies, with many aspiring workers having to start courses again, she says.

“We are having to recruit more people than we thought. We have a vacancy rate of about 10%. We are short of around 200,000 staff.”

‘Working as a chef was unbearable’

Daniel Voet decided to change his career during the second coronavirus lockdown after eight years as a chef.

The 26-year-old, who lives in Bristol, says long working hours in understaffed kitchens fuelled his decision to leave. “I was doing 14-hour shifts. If I wanted a weekend off I had to work 10 days straight. It was getting really unbearable.”

Mr Voet echoes Mr Shiells-Jones’s experience of many hours of work going unpaid, especially for salaried staff. “You will be put on a 40-hour salary a week and you’ll end up doing 60-80 hours,” he says.

“Essentially you’re working for free for 20-30 hours a week. You wouldn’t do that anywhere else so I don’t know why it is acceptable in the hospitality industry.

“I always pushed to get an hourly pay for that reason. I don’t mind doing the work as long as I get paid for it.”

Fair hours and higher pay

Mr Voet, who now works in marketing, says the pandemic has led to a lot of furloughed chefs realising that a career in hospitality wasn’t for them.

To solve the shortages, Mr Voet says firms need to implement fairer working hours and pay higher wages.

Mr Shiells-Jones, whose hotel starts pay at £9 an hour and only offers guaranteed hours contracts, agrees wages should be better but says the approach needs to be “multi-faceted”.

He says he has never known a chef only working a 40-hour week and understands why there is a shortage when “you’re asking them to do 60-70 hours a week in a boiling hot, stressful environment”.

“I think the main thing is being able to say it’s a 40-hour week, at 41 hours I’m marching you out of the building because you shouldn’t be there.”

He adds changing the industry’s culture requires leaders to understand people want that work-life balance and “want to be able to go home and switch off”.

“I refer to this period as the time that hospitality has to reset itself, to restructure itself as an industry people want to work in,” he says.

Ms Nicholls also describes the situation as a “reset moment”, and says such a changes should look at working conditions, training and skills development.

She says it is about valuing vocational education and vocational careers. “That’s part of what has fuelled the chef shortage. It’s not a skill shortage in hospitality, we can train anybody – it’s a labour shortage.”

Ms Nicholls says emerging from the pandemic is also an opportunity to “get a better view of hospitality” and argues the industry already offers structured training, pay progression and flexible working hours.

In a bid to tackle the current staffing crisis, UK Hospitality has produced a 12-point plan featuring several short-term and long-term actions, which range from freezing the liquidation of employers’ apprenticeship levy funding, to calling on the government to urgently amend its Shortage Occupation List.

Ms Nicholls says she hopes the industry can return to pre-pandemic levels of demand by the start of 2022, but warns it is “undoubtedly going to take the industry a long time to recover”.

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The original version of this article was first published in the BBC

The Next Generation of Hospitality Talent - KSB Recruitment

The Next Generation of Hospitality Talent

First look at the food on offer as another new restaurant opens its doors in the city centre

Drapers Bar, formerly Browns, has been converted into a restaurant where young people can get training and experience.

Metropolis, a new restaurant in the city that will give vital training to young people, opened in June.

The restaurant, in the building formerly known as Drapers Bar on Earl Street, promises feel-good food and an exciting, inclusive dining experience while giving training and experience to youngsters.

PET-Xi Restaurants have taken over the venue, which also went by the name Browns, and given it a 1920s Art Deco makeover and will operate as a training ground for young people who are not in employment, education or training (NEET).

Explaining the premise, Fleur Sexton, CEO of PET-Xi, said: “We work with young people are getting unemployed people into work.

“What we’re finding is that there’s a lot of vacancies in hospitality – a lot of people have left the industry during the pandemic.

“Part of that seems like issues for EU residents travelling and coming to work, obviously Brexit is going to have an impact too, so it’s really important that we train up the next generation of young people into hospitality.

“Get young people involved in the community so actually training people in a real life setting is really really important, actually doing it in a real live restaurant with a really experienced team is just the best.

“But it’s also important to get hospitality going for City of Culture 2021 – the Draper’s space was like a big empty space so we thought we could take that space and bring it alive again, making it into something really special that people would want to come to.”

Talking of those who will get training, Fleur added: “Those we train will have that real sense of pride in what they’re doing while they are being trained up, and we’ve got the links with Warwickshire College to make sure that they’ve got the opportunities.

“There’s a real skills escalator going on – they come in as trainees, they do work experience for a couple of weeks, and then they get onto a paid opportunity. Some of them will go on to the Kickstart programme, others will go on to apprenticeships.

“Some of them might just decide that they don’t want to do formal qualifications, but the main thing is we get them involved in their city, get them involved in paid employment, and really just change what’s been happening .

“Because of the pandemic they’ve been stuck inside – it’s really slowed down a lot of people’s career operations because they’ve not been able to take up places in college or they’re not been able to get jobs.

“So it’s just about turning things around and making it all positive you know it’s got to be a positive message for 2021.”

For many Coventrians, the building being taken over holds memories of being slightly unwelcoming, particularly when it was under the name Browns.

Practically everyone who’s ever been out for a drink in the city has a story about being inexplicably refused entry on a night out due to a seemingly arbitrary door policy.

But Fleur is eager to point out Metropolis will be an inclusive environment, one that is open and inviting to all.

“For us it’s all about inclusion and equality. The menu reflects that. The vision and the ethos the staff is all about inclusion and about making sure that everybody feels welcome – even down to things like gender neutral colours in the loos.

“Every single thing has been thought of, we’re an LGBT+ safe space and it is all about equality, because that’s what the city is about – making sure everybody’s welcome

“So it couldn’t be more different in terms of door policy people aren’t going to find they have issues in that way.”

The menus, which you can see more of here, will cater for all, with separate menus for vegetarians, vegans and meat eaters. However, with corresponding items on each menu you can order the same meal regardless of your preference.

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The original version of this article was first published in Coventry Live

UK Catering Staff Shortage Solution - KSB Recruitment

UK Catering Staff Shortage Solution

Rugby catering students take up jobs across the area – including at the much-loved Granny’s Sandwich Shop

The students are filling the ranks for the county’s catering industry, which has suffered greatly through the pandemic.

Catering students from Rugby are answering the staff shortages in the hospitality industry by taking up positions across the county during their studies – including at Bilton’s much-loved Granny’s Sandwich Shop.

Fifteen students on Professional Cookery courses at Rugby College, which is part of WCG, have taken up part-time positions in the sector as it reopens following the pandemic.

They have taken up roles across the hospitality and catering industry, ranging from restaurants and pubs, to butchers and fish and chip shops – in towns and cities including Coventry, Rugby and Leamington Spa.

Almost half of the students across the Level 1 and Level 2 courses have been able to achieve employment, with many using qualifications gained already as part of their studies to appeal to employers.

Prior knowledge of health and safety has been highly sought after by employers as they have less time and staff to dedicate to training.

Some of the students have also been helped to get jobs with the front of house qualification gained during their Level 1 course.

One such student is Emma Woodward, who has started working at Granny’s Sandwich Shop in Bilton.

She said: “The practical lessons at the college kitchen have allowed me to practice my baking which is something I am passionate about.

“It has helped me with the job at Granny’s Sandwich Shop.

“I want to be a pastry chef so I am really happy to get the job.

“The front of house qualifications have built my confidence in talking to and serving customers.”

Level 1 student Harry Holton is working at Holiday Inn in Rugby. He said: “Choosing the course at Rugby College helped me to understand I wanted a job in the catering industry and has helped me to get my foot in the door.

“I have picked up many skills from the college that I use daily in the kitchen at Holiday Inn, for example knife skills and health and safety.”

Tutor Ian Sands said: “Employers are looking for a good underpinning knowledge of catering in first- time employees and it’s brilliant to see so many of our students securing jobs.

“We encourage our students to go out and gain experience, and now is a great time to do that with employers looking for staff to help with their day-to-day operations following the pandemic.

“Many people have moved out of the hospitality industry, which is seeing employers delve deeper into the talent pool. The fact that these students have already developed skills with us at college has stood them in good stead.”

Student Aaron Noreiga has also secured a job, taking a front-of-house position with the Newbold Comyn Arms in Leamington Spa.

For more information on Food, Drink and Catering courses and apprenticeships at Rugby College visit www.wcg.ac.uk/rugby

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The original version of this article was first published in the Rugby Advertiser

Top Ten Edinburgh Restaurants - ksb recruitment

Top Ten Edinburgh Restaurants

TripAdvisor’s top ten Edinburgh restaurants revealed across the capital

Where should you visit next in Edinburgh? TripAdvisor may just have so top tips on where to dine out. With restrictions eased enough to enjoy a hearty meal in the capital, where should you head for the best cuisine Edinburgh has to offer? TripAdvisor has all the answers, as we have collated a list of the top ten best restaurants in the capital, as chosen by their consumers.

#10 – The Piper’s Rest Public House – Royal Mile

Rated at #10 out of 1,755 restaurants in the city, The Piper’s Rest is a traditional British public house with a more Scottish twist.

In the description, the owners have stated that ‘ A’body’s welcome at Piper’s, from the lone wanderer, happy couples, families or groups on a night out.’

Reviews have sung the restaurants praises, with the waiters/waitresses service as good as the ‘traditional Scottish foods’., with one reviewer saying ‘ First time trying a deep fried Mars bar and it did not disappoint.’

#9 – Pataka – Causewayside

This stunning Indian restaurant is situated just down from the University of Edinburgh, and sits at number 9 on the scale of best restaurants in the capital.

Key points of Pataka would be the superb staff that work within the premises, and the amazing selection of different food on offer, with options for gluten free, vegan and those who require halal food.

Other elements of this restaurant include Asian and Bangladeshi cuisine, making it an extremely diverse restaurant.

#8 – Dine – Cambridge Street

Located just down from popular attractions like Camera Obscura and the National Museum of Scotland, this contemporary restaurant is perfect for business lunches, pre-theatre dining and special occasions.

Started by award winning Michelin starred chef Stuart Muir (former executive chef of Harvey Nichols and The Old Course Hotel. St Andrews), Dine has created a series of menus full of contemporary twists on classic dishes, always with a focus on local, sustainable and, above all, quality ingredients.

One reviewer described their experience as ‘excellent, brilliant atmosphere and the food was spectacular.’

So, if you want a step up in dining, Dine is the place to be!

#7 – The Table – Dundas Street

Half a mile from Princes Street, this interactive form of dining is perfect for groups of people who enjoy trying new cuisine.

Specialising in European dining especially, The Table is a small but exclusive way to explore many different dishes in the one night, with their multi-course tasting menu.

Reviewers have said that the chefs are imaginative, the hospitality is excellent and the food is absolutely outstanding.

If you are looking for a totally new experience, then The Table is for you.

#6 – Salt Cafe – Morningside Road

At the Salt Cafe, they are all about seasonal ingredients, thoughtfully sourced from exceptional local artisanal producers and suppliers, to create the best possible brunch experience for their customers.

Exceptionally affordable, this cafe does brunch to its best ability, as their slogan stands ‘ if a thing is worth doing, it’s worth doing well.’

Reviews sit at 5 stars across the board, with customers stating ‘These guys know what they’re doing and they’re doing it brilliantly.’

Vegan, Gluten-free and dog friendly, this cafe is welcoming to everyone.

#5 – Boteco Do Brasil – Lothian Street

Winner of 2018 &2019 Best Late Night Bar in Scotland, the Boteco Do Brasil is a lively pub and restaurant with a nightclub-like atmosphere.

‘Boteco’ in its native language means the friendly neighbourhood bar with lively music and atmosphere, and that is exactly what the owners at Boteco Do Brasil have replicated in the capital of Scotland.

Reviewed highly, the customers have described it as ‘very polished and staff were friendly and chatty, definitely felt like an authentic Brazilian experience.’

If a vibrant nightlife is what you’re missing, then this exciting pub and restaurant is right up your alley!

#4 – New Chapter – Eyre Place New Town

New Chapter, situated in the heart of Edinburgh’s New Town, offers a modern menu which mixes European influences with Scottish produce.

The owners have described it as a ‘family-run restaurant and a hidden gem, much loved by locals and visitors alike because of our warm, friendly service and delicious food.’

Rated at 5 stars across the sections of food, service and value, customers have said ‘Delighted this is my neighbourhood restaurant!’

If you are ever travelling through the area, then New Chapter is one you cannot miss out on.

#3 – One20 Wine Cafe – Dundas Street

A unique addition to the streets of Edinburgh, this family-run wine cafe is #3 on our top 10 list of the best restaurants in Edinburgh.

With a passion for wine and exquisite food alike, this restaurant is an elegant and relaxing meeting place for businesses, friends and family alike, with everyone welcome inside the doors of One20.

Reviews set it apart from other contenders, stating ‘ just a classy place with great ambience, really nice and efficient staff and lovely food. It is popular and rightly so.’

So, if you are looking for a step up in elegance and class, then One20 is the place to be.

#2 – Makars Gourmet Mash Bar – North Bank Street

The Makars Gourmet Mash Bar has been described as an Edinburgh “legend” , “culinary hero” & “local gem”, and the reviews stand behind each of these points.

Winner of UK TripAdvisor restaurant 2018,19 & 20, the Makars Mash Bar is one of Edinburgh’s last independent family business and aims to work with local suppliers whenever possible.

Reviews have set this independent restaurant from others, stating ‘Jesus, Mary, Joseph and the Wee Donkey! You have to go, the food gets better every time we visit. Excellent service, always very friendly. Couldn’t ask for more. We will see you at Hogmanay!’

#1 – Skyline Restaurant – Tynecastle Park

And finally, the one you’ve all been waiting for…the number one restaurant to visit in Edinburgh is the on-location restaurant at the home of Edinburgh football team, Heart of Midlothian Football Club.

The Skyline Restaurant is located on the top floor at Tynecastle Park, and offers stunning views of the Edinburgh skyline – and a range of delicious, fixed price two and three-course meals.

One cheeky reviewer stated that ‘Hopefully, one day Hearts will be as good on the pitch as their hospitality is off it, Bravo Skyline. My compliments to the Chefs, John and all the staff.’

You can check out all of the restaurants listed above, and hundreds more on the TripAdvisor website.

As a Hospitality Recruitment Company, KSB are always looking for great establishments to work with. If you need any support with your recruitment, please click the Hiring button below.
The original version of this article was first published in Edinburgh Live
Catering & Hospitality Apprenticeships- KSB Recruitment

Hospitality and Catering Apprenticeships

Apprenticeships are a cost-effective way to recruit and train young people to meet the needs of your business

A Somerset college says its hospitality apprentices are ready to help local firms take advantage of a surge in demand this summer.

The South West has always been a favourite tourist destination and hospitality has historically been one of its biggest employment sectors.

Recent global events may have reshaped the industry but many pubs, restaurants and nightclubs are reportedly seeking staff ready for the lifting of restrictions.

Strode College ‘s director of Employer Engagement David Byford said: “We believe there’s going to be a huge surge in demand as we come out of lockdown and apprenticeships are a great alternative to other training methods which can be more time-consuming and costly.”

That’s why the college is putting its weight behind the Hospitality, Travel & Customer Service category at the Bristol Live & Bath Live Apprenticeship Awards 2021.

High-quality training

Strode College is one of the highest performing colleges in the UK and the only Ofsted outstanding further education college in Mendip and Somerset.

Its hospitality services apprenticeship offers the chance to train as a chef or to get involved in food and drink production, housekeeping, front-of-house reception, or supervision and leadership.

Hospitality is an incredibly wide-ranging industry that relies on high standards of professionalism.

David explained: “We work with many local establishments – from tea rooms to award-winning fish restaurants, gastro pubs to fine dining hotels.

“We also provide high-quality training to artisan and organic food processing venues and craft bakers throughout the South and South West of England.

“We know that hospitality is all about customer service – whether this is making sure food is served on time or that a hotel room is ready to use.”

Exceptional service skills

Strode College is passionate about working with employers in the hospitality sector to provide outstanding training that’s individually tailored to their business needs.

David said: “Apprenticeships are a cost-effective way to recruit and train young people to meet the needs of your business. This is particularly true for small businesses which find the cost of staff overheads difficult to bear.

“Apprenticeships allow them to fill skills gaps and build a skilled workforce, by delivering training designed around business needs and building knowledge and skills for the future.”

Government incentives

So whether you’re hoping to become an apprentice, or want to know more about how an apprentice could support you and your business, Strode College can help.

There’s certainly never been a better time to employ an apprentice, with new government incentives available of up to £4,000.

David concluded: “We know that apprenticeships deliver real returns by improving productivity, making businesses more competitive and improving staff retention.

“Apprentices also tend to be eager, motivated, flexible and loyal to the company that invests in them.

“So all our apprentices receive in-depth guidance that is totally related to their job roles, meaning they can deliver exceptional service skills wherever they choose to work.”

This article was originally published on Somerset Live

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Avoiding Catering Food Waste

Every kitchen can be a waste-free zone

The hospitality industry often gets a bad rep when it comes to its sustainability credentials – particularly regarding food waste. Perhaps this isn’t surprising when you consider that, according to Wrap, one in six restaurant meals are wasted in the UK and 75% of restaurant food waste is avoidable. Approximately 18% of food purchased by restaurants ends up as waste, costing each site an average of £10,000.

Such shocking statistics should – and, in many cases, do – prompt hospitality businesses to do more to reduce their waste. But on a broader level there is arguably a collective responsibility that isn’t yet being addressed to the extent that it should.

Organisations such as the Sustainable Restaurant Association (SRA), with which Arla Pro partners, are doing incredible things to promote a more sustainable industry. What’s more, it feels like now is the right time to build more sustainable practices into our business agendas. As the industry looks to recover from its toughest ever period, sustainability should be a ‘red thread’ through this process of rebuilding. This means sourcing ingredients sustainably, reducing waste and truly serving the needs of our communities. It’s what diners want and it’s what we all need.

From an Arla Pro perspective, we know that reducing our waste takes dedication all the way from cow to consumer – and everything in between. From optimising production in our dairies through intelligent technology, to collaborations with food banks, our goal is to lead by example when it comes to fighting the war on food waste. For example, for several years Arla has worked with the European Food Banks Federation (FEBA) which brings together 326 food banks in 23 countries. In 2018 we provided more than 1,200 tonnes of dairy products to those in need via FEBA – enough to make 2,800,000 meals. And that’s just the tip of the iceberg.

Through our partnership with the SRA we’ve now launched War on Waste, a new practical guide to provide hospitality businesses and their kitchen staff with all the support they need to feed their customers and not their bins, thereby saving them money and significantly reducing their carbon footprint in the process.

With an easy-to-follow five-step recipe for success, mixed with expert food waste hacks from a trio of top chefs, the War on Waste guide is designed to help turn any commercial kitchen into a food waste-free zone. With food waste accounting for almost a tenth of the world’s greenhouse gas emissions, chefs can use the guide to take a big bite out of their impact on the planet.

Among the many useful tips and tricks, the War on Waste guide also draws on Arla Pro’s dairy expertise and provides an essential selection of hints on how to avoid wasting dairy products, such as a guide to the suitability of freezing different types of cheese.

As a big fast-moving consumer goods (FMCG) player, it’s perhaps no surprise that Arla Pro has such a robust sustainability agenda. And we acknowledge that there’s more still that we can do (we’re working towards carbon net zero by 2050, for example). We’re now calling on more FMCG businesses who supply hospitality to do the same – because if sustainability is not at the heart of all our agendas, then we’ll never create a truly sustainable industry that’s fit for the future.

In the meantime, we hope that our work with the SRA will go some way to supporting kitchens across the country to do their bit. Because only through our collective efforts can we successfully fight the War on Waste.

This article was originally published on The Caterer  

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