Financial rewards, opportunities for promotion and the ability to contribute to the business’s success are three of the 17 ways managers can keep hold of their chefs and kitchen staff, a leading consultant has claimed.
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Matt Edmonds, head chef at restaurant and bar Searcys, at the top of the Gherkin, London, has taken the job of chef patron at Surrey pub the Grantley Arms, Wonersh, as it re-opens under new management this month. Source:Searcys and Fat Duck chefs enlisted for new Surrey pub The brewing giant is trying to keep the pressure up on its longtime rival in hopes of securing the largest beer merger in history before a looming deadline. Source:Anheuser-Busch InBev Says It’s ‘Surprised’ by SABMiller Rejection Diageo will receive $780.5 million in cash and Heineken’s holdings in a Ghanaian brewer, and Heineken will get the distribution rights for Red Stripe in the United States. Source:Diageo and Heineken Agree to Swap Assets in Beer Businesses Two top chefs have revealed what they consider to be crimes against pub food. Revolution Bars Group, the listed, premium bar operator, said it is continuing its drinks innovation programme by being the first company to launch a range of “blended cocktails” across its entire estate. JJ Food Service has posted record profits of £12m for the year ending March 31 2015 – up 55% year-on-year – the majority of which would be pumped back into the company’s existing and new sites. The Santo Domingo family’s deal with SABMiller a decade ago has now given it an outsize role in determining whether Anheuser-Busch InBev’s acquisition of the brewer will succeed. Anheuser-Busch InBev’s cash offer for SABMiller is robust. And the alternative stock package may meet the tax needs of SABMiller’s big shareholders. Source:Megabeer Is Almost Here Big brother is watching — beware that friendly stranger at the bar chatting to your customers, he could land you in some serious trouble! Source:Is Big Brother watching you? |
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