The award winning owner of Maida Vale pub the Truscott Arms speaks on the benefits of paying staff a living wage and how it has affected retention and staff morale.
Source:Video: Andrew Fishwick of the Truscott Arms, London, on the living wage
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Are you ever ready to take on that second site? One publican relays his experience. Source:The Friday Thought: Is taking on that second pub worth it? There has been coverage recently of a ‘voluntary scheme’ introduced in Newquay and Truro, where 21 licensed premises have agreed to introduce breathalyser tests on entry. Source:Breath tests are unwelcome A Cornish pub enjoyed a right royal visit when HRH The Prince of Wales dropped in to pull a pint and borrow a library book. Source:Prince pops in for a pint at Cornish pub The eating-out sector has fared enormously well since the end of the recession. In pubs, we’ve seen a food renaissance, with chefs across the industry pushing the boundaries of casual dining and a number of sites gaining coveted Michelin stars. Source:Chef recruitment may be a thorn in the sector's side, but the […] Filling their boots? Daniel Woolfson talks to some of the top figures in the pub industry to discover the lay of the land regarding chef recruitment. Source:The battle for the kitchen crew Failing to become a ‘dot-com millionaire’ launched Chris Jowsey on the path to a fruitful career in the beer trade. Ed Bedington finds out more about the Star Pubs & Bars chief. Source:"If you don't offer long-term leases, you won't get who you want to attract" – Interviewing Star Pubs' Chris Jowsey […] As many young people graduate and launch their careers this summer, the Perceptions Group asks what are we doing as an industry to wage the war on recruitment. Source:Waging the war on pub staff recruitment Pago Fruit Juice has launched its ‘True Colours’ 2015 summer programme of support in the UK that includes a new flavour, a smaller 12 pack format, sponsorship of some outdoor events and customer sampling. Source:Pago investing in UK on-trade campaign Many operators say they are finding it harder than ever to hire and retain chefs – but why? In our extensive digital feature covering the crisis, the PMA looks at some of the issues facing the sector and how certain individual operators are challenging perceptions and overcoming them. Source:Join the Pub Brigade […] |
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