Show Notes

• The industry will need to recruit 11,000 additional chefs by 2022 according to People 1st as they embark on a survey that seeks "to formulate a breakdown, by skillset, of chefs working in the hospitality industry and where they are typically found." (Australia apparently, right?)

• Looks like restaurateurs in Oz are struggling with those astronomical wage bills in this Bloomberg political piece entitled "$19-an-Hour Waiters Are One of the Hurdles to Growth in Australia" Double time on Sundays are the norm it seems.

• Some initiatives to get young schoolchildren interested in professional cooking are worth shouting about. Like this FutureChef Teacher's Twilight event held at Hotel Football, Old Trafford for example. Why not get involved in FutureChef?

• The tips scandal continues to snowball as Cotê gets embroiled in a PR disaster with claims they (allegedly) keep ALL the service charge - including cash - to top up wages in an exposé by Simon Neville for the Evening Standard. That comms team better order in some pizzas and settle in for the long haul.

• Spot the committee-written statements defending the indefensible with this rather helpful listicle by The Guardian on how much of your tip goes to staff.

• Neil Gerrard (@neil_g) in The Caterer reveals a shocking story of landlord lunacy in Criterion administrator lifts lid on rent troubles. And by lunacy, I mean unadulterated greed.

• Win tickets for an exclusive private screening of SPECTRE courtesy of COREcruitment. Can't recommend these guys enough - some seriously good roles on their books so give them a call.

• Hospitality and Catering News have just a handful of places left on their popular social media training course. Details here: Social Media Training – High Demand Confirms Research Findings

Management Tip

• This fantastic guest article in The Caterer magazine by Philip Cripps, MD of Thameside International, deserves to be Management Tip of the week: How to... manage challenging employees.

(ANOTHER great reason why I subscribe to The Caterer magazine every week. Don't you?)

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