Scheduling a hospitality workforce isn’t easy, especially when demand is unpredictable. Have you ever scheduled someone who wasn’t actually available, because their availability was anecdotal, not recorded? Or had a day like a big sporting event when everyone suddenly wants it off? These moments can derail your operations and leave you scrambling to fill gaps. In our latest podcast episode, Alastair and Richard discuss how preferred availability can help you take control by matching demand, reducing scheduling errors, and building a more responsive team.

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  You have to be confident in your systems and processes to deliver for your business and the people in it. Today’s episode proves that exact point – join Alastair and guest Sam as they discuss a real-world scenario in which Alastair’s hospitality business was investigated by HMRC. It’s not one to miss.

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  Kitchen design is probably not at the forefront of your mind when you’re busy running the business, but we’ve made a quick case for why it should be. Often, kitchens are designed with the wrong end point in mind, without thought towards how you’re going to run it. Where are the demand points? Where are the spikes? Richard and Alastair have come up with some actionable tips that you can use today to drive your kitchen efficiency.

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  Bold. Bright. Brilliant. Today, Richard and Alastair discuss the value of our young workers, and our pretty antiquated rules on them. From gaining life skills to boosting your business, we’re here to make the case for hiring the next generation of talent!

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  Single shifters work fewer hours per week and are employed to accommodate variable demand in hospitality businesses. Discover the benefits of flexibility and cost savings that come with single shifters in our latest episode with Alastair and Richard.

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  Is your hospitality business leaving money on the table?  Good news! You hit your sales forecast – but at what cost? Listen to our latest episode on the true cost of stress now. A stressed team faces more than just unhappy customers; the work environment becomes less enjoyable, and financial incentives like tips may drop. Consequently, team morale declines, leading to higher turnover rates as employees look for less stressful opportunities elsewhere. The long-term impact on businesses is harmful as well. If customers don’t receive timely service, they might not revisit, directly affecting future revenue streams. Ask yourself: How were the team?  How was the service?  You might notice tables not being cleared promptly, guests looking frustrated, or orders delayed. It’s a clear sign of the true cost of stress.

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  Do you align your company values with the talent the walks through the door? Finding and nurturing the right candidates will give you productive teams that drive your business forward. If you’d like to know more about the recruitment and development strategies to deliver this for your business, give this week’s episode a listen. In conversation with Talentheads’ Sam Spoors, we discussed the transition from external recruitment to internal team building, how to identify the right candidates, and the importance of values and alignment, focusing on: Handling interviews Setting clear expectations from the start Addressing challenges in both front-of-house and kitchen settings

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  The New Labour Rates Have Hit – Are You Maintaining Your Profits? It’s the first pay day since the National Living Wage increases and you may not feel prepared to handle the shift. We’ve teamed up with hospitality and payroll expert, Sam Wignell, to tackle the topic: how can you manage rising costs without compromising profitability? Understanding the new wage rates and their impact Smarter staffing strategies to reduce financial strain Pinpointing the real cost of employees before planning shifts Adjusting pricing while staying competitive Now is the time to get better at labour management.

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  Multiskilled managers aren’t just good for team morale – they’re key to managing the labour line, avoiding over- or understaffing, and ensuring front of house and kitchen teams work effectively together. In the first podcast episode of Season 2, Richard and Alastair discuss how understanding all areas of your pub – especially the kitchen – can improve your rota planning, improve team dynamics, and drive stronger business results.

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Are we getting tipping right? Ever wondered how tips should be fairly allocated in the UK hospitality industry? In this episode, Richard and Alastair dive deep into the evolution of tipping and service charges, shedding light on how the system impacts staff motivation.

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