NEWS/BLOG - Hospitality Health

(Happy?) New year

(Happy?) New year Welcome to 2022, what it will hold for you and the hospitality industry? I think many, like me would have thought 2020 was awful and expected 2021 to be better. However, I am sure when you look back it was just as bad, or perhaps worse. In

Looking towards Christmas and into 2022

Looking towards Christmas and into 2022 What a past 24 months it has been, we have known nothing like it, not just in my lifetime, but in anyone else living’s lifetime too. The industry has been open, closed, open for restricted hours, complying with guidelines, skills shortages and now perhaps

Furlough has ended, however we need to care more for the wellbeing of our employees.

Furlough has ended, however we need to care more for the wellbeing of our employees. The hospitality industry has never experienced a time like this. Furlough ended on 30th September and I am sure it will bring with it an Autumn of discontent. When it was made available by the

Roadmap to recovery

Roadmap to recovery Looking back on my many years of blog writing, you can see when times are good and when they’re more…well, challenging. You know you don’t have too much to worry about when you can write 500+ words on matcha, kefir and kombucha. Yet for over a year

Is NOW the right time to increase prices in hospitality?

We are certainly living and working in strange times. No one alive has lived through what we are experiencing right now. There is a saying “never waste a pandemic” Certainly unusual to hear, but I really feel it makes sense for the hospitality sector right now. We are in the

MENTAL HEALTH AWARENESS WEEK HAS JUST ENDED -WHAT WILL YOU DO DIFFERENTLY NOW?

MENTAL HEALTH AWARENESS WEEK HAS JUST ENDED –– WHAT WILL YOU DO DIFFERENTLY NOW? Here’s why employee mental health is so important. Mental Health Awareness Week has just ended, which aimed to help everyone achieve better mental health in both their personal and working lives. This last year has been extremely

Run the dishwasher TWICE

Run the dishwasher twice I’ve been a passionate advocatefor supportingmental health in hospitalityfor a few years now. In particular, about how the industry’s often long, demanding and stressful hours can lead to addiction, anxiety and depression. Then about what we, as catering and hospitality business owners and managers, can do to

At last, back to work, AGAIN

At last, back to work, AGAIN Well here we go, back to work after a long break, here we go again after a second or even third lockdown. The staff will be coming back to work anxious, stressed, and worried about so many things. How do you start telling them

Trauma in the kitchen, about time for some compassion

I remember my days working within hospitality so fondly, but one thing I never enjoyed and will never quite understand, is the aggression within the kitchen. I was always struck by the respect a head chef would just expect to get because of their title. I suppose this happens in

We are NOT “fine”. Look after yourself.

Can we stop acting like this is okay? Can we stop acting like nothing has changed? Can we stop thinking that we should just carry on as normal? Please. I read a headline recently that said we are the “this is fine” meme come to life, and I really think