Living Wage

(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

(Super) Saturday: a new normal night out Read More »

Sweet smell of sustainable success at Friends House

By Paul Grey, CEO of Friends House (London) Hospitality Ltd Friends House (London) Hospitality Ltd just celebrated its 10th anniversary! For the last decade, we have built the success of our company and its operations – event venue, café, restaurant and guest accommodation in London (opposite Euston Station) and Cumbria – around one core idea: …

Sweet smell of sustainable success at Friends House Read More »

Paying the real Living Wage can reduce staff turnover by 40%

By Issy Petrie, Programme Officer, Living Wage Foundation Imagine if you could increase staff pay satisfaction by 50%, reduce staff turnover by 40%, and double the percentage of management roles filled internally. Sound too good to be true? Well these statistics show what can happen if you implement the real Living Wage in your business. …

Paying the real Living Wage can reduce staff turnover by 40% Read More »

Tipping – separating the facts from the fiction

By Andrei Lussmann, Founder of Lussmanns As a restaurateur, what stands out most in the ongoing debate about tipping is the complexity of the issue and the misinformation in its reporting. Even the title of the newly announced Government consultation on tipping, gratuities, cover and service charges illustrates the confusion between voluntary and mandatory charges. …

Tipping – separating the facts from the fiction Read More »

Are we past the tipping point?

By Dave Turnbull, Unite regional officer  For decades, there has been a quandary about tipping in hotels and restaurants: Who should get them? How much should you leave? This has led to a situation whereby the process is often shrouded in secrecy and tarnished by unfairness. Last summer the whole issue exploded when Unite exposed a widespread ‘tipping’ …

Are we past the tipping point? Read More »

The National Living Wage – a no-brainer?

By Mark Linehan, Managing Director of the Sustainable Restaurant Association It won’t have escaped anyone’s notice that this month saw the introduction of the new “National Living Wage” for all employees aged 25 and over. As Managing Director of an organisation with social responsibility at the heart of what we’re about, surely this has to …

The National Living Wage – a no-brainer? Read More »

Investing in staff is essential ingredient for healthy future

“Great people give great service and you can only get great people by paying the right wage.” Those were the sage words of Joseph Evans, Finance Director of Oakman Inns, one half of an engaging and thought provoking panel at the Casual Dining Show last week. Chaired by Mark Linehan, the session was entitled: Fair …

Investing in staff is essential ingredient for healthy future Read More »

Bullying – is it still to blame for staff shortages?

“I don’t know any kitchen in the UK that isn’t looking for staff,” Andrew Fairlie, chef at the eponymous restaurant at Gleneagles, said at the launch of Scotland’s Junior Chef of the Year, this week. The skills shortage is a long-running issue that Andrew and thousands of other chefs have been trying to solve and one we’ve …

Bullying – is it still to blame for staff shortages? Read More »