S4labour

  In this episode, we get a bit geeky about admin and prep — the work that keeps your business running, from opening the site and stock takes to food prep and line cleaning. The key point? These tasks add up to a lot of hours, and the more efficient you can make them, the more your business performance will improve. We break down the difference between service tasks vs admin/prep tasks, and explore how some tasks (like pot wash) can be either depending on the day and the volume of trade. We also dig into the idea of fixed tasks vs slack tasks, and the opportunity to shift work into quieter periods without compromising standards. In tough trading conditions, this episode is all about finding ways to work smarter — because we can’t afford to waste time.

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  In our newest podcast episode, we shine a light on something close to the heart of our industry: the village pub and its role as the last remaining “third space” in many communities. Hamish Stoddart shares stories from his own villages, the challenges facing rural operators, and the creative ways pubs can reconnect with locals, attract new visitors – even in tough trading conditions.

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  To kick-start the new year, we’re talking about the real art of balancing teams — the brilliant administrators, the big‑energy people‑people, and why you almost never find both in one human being. We talk joyful work, recruiting people “just like me”, and the magic that happens when a team actually recognises each other’s strengths instead of pretending they don’t exist. If you’ve ever run a pub, or pretended to run a pub, this one’s for you.

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  In this episode, Hamish shares his journey from farming in Kenya to leading sustainability efforts in UK hospitality. Discover why going green isn’t just good for the planet – it’s good for business. From cutting costs and reducing waste to engaging your team and winning customer loyalty, Hamish explains practical steps operators can take today. “The best things you can do to save power or reduce waste actually save a lot of money too.” Listen now and learn how to future-proof your pub or restaurant without sacrificing the guest experience.

The post Passion to Profit: Sustainability in Hospitality with Hamish Stoddard appeared first on S4labour.

  What makes hospitality truly world-class? In this episode, we sit down with Hamish Stoddart, co-founder of Peach Pubs, to uncover the secrets behind creating unforgettable guest experiences. From building a culture rooted in shared ownership and values to sustaining exceptional service, Hamish shares insights that every hospitality leader needs to hear. Whether you run a pub, a restaurant, or any service-driven business, this conversation will inspire you to rethink how culture and purpose drive success.

The post How Service and Culture Built a Pub Empire with Hamish Stoddart appeared first on S4labour.

  This episode is all about slack – one of our favourite topics which is all about how to make the most of quiet moments on shift. In a world where the fully wrapped cost of the current NLW is £16.10 an hour, you need to make every team member as efficient as possible. From cutlery polishing to chopping lemons, we explore how slack tasks can boost productivity and improve service. So, whether you’re front of house, back of house, or running the shift, this one’s not one to miss.

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  If you’re in hospitality, chances are you’ve heard of Sideways – the video-based training platform that’s shaking up the industry. If you haven’t, today’s your lucky day. We’ve just dropped a podcast episode with Sideways founder John Mason, where we dive into why creating video content that solves real problems for your team is the smartest way to train in the digital age. Gone are the days of shadowing shifts and flipping through manuals. Today’s workforce learns through peers, on platforms they actually use. Training videos need to be quick, sharp, and packed with practical know-how – delivered straight to their screens in minutes. 🎧 Tune in now and discover how to make training work for the next generation.

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  Do you remember where you were in Christmas 2007? Richard does – he was in the thick of it at All Bar One Brindley Place, running one of the busiest shifts of his life and chasing a record-breaking Friday. In this episode, Richard and Alastair talk about what it really takes to run a brilliant shift. Not just on mad Friday, but every day of the week. If you have a spare 15 minutes today, give it a listen and subscribe for bi-weekly episodes!

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  The Tipping Point with TIPJAR’s Dan Hawkie “Happy teams, happy customers, happy sales. It’s how it works.” – Dan Hawkie on the Service-Profit Chain Want to drive stronger performance to improve guest experience? Has service charge and monthly payroll-based distribution disconnected your staff from their effort and earnings and bred complacency?  Richard speaks to special guest Dan Hawkie (TIPJAR) on what progressive businesses like Pizza Express are doing to align tips with service quality in our latest episode of RAW. It’s not one to miss!

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  Join hospitality experts Gareth Thomas and Tom Marshall for a special episode on increasing margins with operational excellence. Recorded during our live webinar event, Gareth and Tom break down how leading operators are unlocking that hidden 3-5% with real examples, actionable tips and a Q&A session that was recorded live on the day. So, grab a cuppa and get ready for some insights from two seasoned operators.

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