Caterer.com are proud to support the British Hospitality & Tourism Summit, which takes place on Thursday 5th June 2014 at the Novotel London West.
The British Hospitality & Tourism Summit has established itself as the premier agenda-setting diary date for senior Hospitality & Tourism professionals. The Summit in 2013 was the biggest yet and strengthened our industry’s call to government and partners – to unite British Hospitality & Tourism leaders, across the entire UK. The Summit unites the British Hospitality & Tourism industry bringing together senior leaders from all leading organisations including airlines, hotels, restaurants, entertainments, sports, energy, tourism and hospitality.
The Summit in 2014 will build upon the progress already made and demonstrate that Hospitality & Tourism touches upon every UK industry.
This event aims to provide delegates with a wider business understanding, along with engaging and informing hospitality professionals by sharing and discussing key issues which the industry is facing. To attend the Summit there is a fee of £500 for Non BHA members. If you are a BHA member you will receive a £250 discount.
Register now to secure your place!
This week saw another round of my Caterer Breakfast Forums where key figures involved in hospitality recruitment meet to discuss the challenges faced by employers in relation to attraction, recruitment, training and retention of hospitality employees. These are held in an informal environment in small groups with up to 8 people at each Forum so the attendees can shape the conversation applying the topics to their businesses and get to know piers in the industry at a personal level. My most recent sessions were on 3rd and 4th December at Dean Street Townhouse – where they do a great breakfast!
These particular sessions focussed on a recovering economy with a hospitality industry expanding exponentially resulting in an inevitable shrinking talent pool. How are hospitality employers going to overcome an increasing skill shortage in the market in 2014? Over the two days representatives from Carluccio’s, Zizzi, Nobu, Cote Restaurants, D&D London, The Restaurant Group, Caprice Holdings, Bill’s Restaurants, Elior UK, Byron, KFC and Greene King attended.
Many topics were discussed including Apprenticeships and how hospitality can give back to society by simply being a means to a job for young people and on the other hand how Apprenticeships can be the start of a career path to those actively passionate about hospitality. With 60% of hospitality candidates saying that career progression is the number 1 reason for applying for jobs; to become an employer of choice businesses must use training and structured progression plans as a means of attracting talent and retaining talent. A big topic was how individual employers could be more open to “wildcard” candidates who may not be the “ideal candidate” on paper but have the soft skills to succeed – recruiting for culture and training for skill. On a more general level hospitality as a whole needs to do more to attract talent into our industry to make it appealing as a serious career – not just a part time job ¬– by getting into schools, colleges and universities more. We like to keep it real at these events too though – it’s not just about the wider industry challenges; attendees share thoughts about everyday issues such as ATS systems, overtime pay, incentives and much more.
The Caterer.com Breakfast Forums will return in 2014. If you would like to get involved please let me know.
The 2013 winners of South West Chef of the Year competition were announced on Monday 28th October at the 10th anniversary presentation dinner hosted and sponsored by Exeter Golf and Country Club.
Nathan Cornwell from Lucknam Park, Bath, has been crowned the prestigious title of overall South West Chef of the Year 2013 after also winning the Young Professional Class. Andy Chan from Thornbury Castle, Bristol, was awarded the crown in the Professional Class, beating five other hopefuls to the finish line in a year which saw the highest number of entrants and of an exceptional standard.
Finalists were invited to Exeter College where they were provided with a mystery box of ingredients and given a specified time to prepare two dishes using its contents. Nathan Cornwell prepared roast loin of venison, squash purée, Savoy greens, red wine shallots, blackberries and girolles, followed by milk chocolate panna cotta, poached pears, chocolate powder and caramelised walnuts. Andy Chan cooked pan-fried Sea Bass, sautée girolles, roasted celeriac and vanilla velouté, followed by dark chocolate millefeuille, raspberries, hazelnuts and honeycomb which saw them crowned winners of the 2013 classes.
The winners of two further classes were also announced at the presentation dinner. The Junior class for aspiring young chefs aged 11-16 was won by Maia English of The King’s School, Ottery St Mary Devon who prepared caramelized Brixham scallops with celeriac purée and crispy pancetta; and the winner of the South West’s Best Dish class for home cooks was Steve Ashworth of Taunton, Somerset, who cooked chicken and potato pie with kale, cider braised carrots and beetroot.
Four further awards were presented on the night:
Best Use of Regional Produce – awarded to Beverley Milner Simonds, Burnham-on-Sea, Somerset
Best Menu – awarded to Nathan Cornwell, Lucknam Park, Bath
Best Presentation – awarded to Harriet Pecover, Jack in the Green, Rockbeare
Best Dish – awarded to Camilla Waite, Paul Ainsworth at Number 6, Padstow
for the dessert she prepared at the final of chocolate moelleux, hazelnut crumble and orange
The dinner served at the Presentation Dinner was prepared by three eminent guest chefs all previous winners of the competition: Matthew Downing (Sous Chef at Magdalen Chapter, Exeter), Tom Scade (Head Chef at Tides Restaurant, Rock) and John Walton (Head Chef at Michelin-starred Paul Ainsworth at Number 6, Padstow).
South West Chef of the Year is renowned for recognising the skill and dedication of professional chefs, up and coming young chefs and amateur cooks. Over the years, the competition has highlighted the very high standards that exist in the hospitality industry in the South West, helping raise the bar for all involved and improve the profitability and sustainability of an industry that is so significant for the region’s economy.
In addition to their skills and experience, the competition enables competitors to demonstrate their understanding of and commitment to the diverse array of high quality ingredients produced in the South West of England whilst simultaneously raising awareness of its diversity and accessibility.
Despite the decision to bring more competitors to the finals, the judges – some of the finest chefs in the South West) still found the task of narrowing entries down an extremely difficult one. The standard of entries and the menus submitted grows each year as competitors vie for the prestigious and widely recognised title ‘South West Chef of the Year’. Led by Michael Caines MBE, the judging panel also included a number of other top chefs: Nathan Outlaw, Paul Ainsworth, Mark Hix, Chris and James Tanner, Simon Hulstone, among others.
“We were so impressed with the creativity exhibited by entrants this year in putting together their menus and recipes,” commented Michael Caines MBE. “Entrants put a great deal of thought into their dishes, demonstrating their skill and dedication to creating interesting and balanced menus based on the wonderful array of produce available to them here in the South West. We look forward to see what next year brings!”
Working collectively as an industry can help to deliver more jobs, says Ufi Ibrahim, CEO of the British Hospitality Association….she explains the logic
In the period between 2010-2012, the British hospitality industry accounted for 27.7% of total UK net jobs growth. This, let’s remember, was a period of recession, yet in spite of this, the hospitality and tourism industry employs 10% of the UK workforce, equating to over 2.7 million people. Indeed, Britain’s fourth largest industry, hospitality delivers £53 billion annually to the economy in Gross Value Added (wages and profits).
The secret of our success? Working collectively as an industry; sharing a voice and working towards a common goal. By acting as a community, key players in the hospitality and tourism sector are making our voice heard, making an impact in government, to other industry sectors, to families planning their holiday and business people looking for a great restaurant or a simple bite to eat.
The newly-launched Campaign for Tourism is a fine example of our industry working together, and demonstrates the impact of a collective voice.
The aim of the campaign is to ensure MPs in all political parties are aware of the huge importance our industry plays in the economy.
The politically-focused Campaign for Tourism, led by the British Hospitality Association, includes 33 representative bodies from all aspects of the tourism industry including the Tourism Alliance and attractions, historic houses, heritage sites, B&Bs, hotels, restaurants, palaces, language schools and destinations. To launch the Campaign, letters were distributed far and wide, aiming to trigger debate and set out key areas for policy change. Already letters of support are being received from key political parties.
As the leading agenda-setter of the hospitality and tourism industry, the BHA acts on behalf of a 40,000 strong community of members and we are firm believers in the power of collective action.
Another example of our powerful and vibrant community in action is The Big Hospitality Conversation, the industry’s biggest job creation drive to offer opportunities to unemployed young people in the UK. New job pledges are made at regional Big Hospitality Conversation events which take place across the UK. In the past twelve months over 1,200 industry representatives have attended these events. With support from large leisure and hospitality organisations as well as independent ones, plus support from the Prince’s Trust Business in the Community, these events provide the opportunity to translate a real economic challenge – youth unemployment – into a business challenge. In a further collaboration, the BHA has partnered with Barclay’s to support our goal of creating 60,000 new jobs in the sector by 2015. Together, our organisations will use collective power and flagship employability campaigns to help young people get ready for work and find quality apprenticeships and job opportunities.
These are just a snapshot of some of the work being carried out by the BHA on behalf of our industry, members and those working in the catering community but there is always room for new members and new ideas; room for those who interact with hospitality on a daily basis to collaborate for change. We must always strive for more. These examples demonstrate that by working together, by pooling our skills, resources and opportunities and focusing on the next generation, the hospitality and tourism industry can and will ultimately achieve the status and recognition it deserves in the UK from the government and all major political parties but ultimately creating jobs for the next generation and beyond.
For further information on becoming a member of our community click here.
Why Invest In Talent? – A post by Mike Williams, People Development Director, De Vere Village Hotels and Urban Resorts
With the continuing need to tighten our organisational belts and reduce costs, employers may ask themselves “do we really need to invest in a talent strategy?”
In my first week at De Vere my Chief Executive asked me to facilitate a plan for business expansion by appointing from within.
At the time, most GM appointments were made from outside the organisation, pushing recruitment costs up and weakening the organisational DNA and culture. It was clear that a robust talent strategy within our annual people strategy would provide ROI.
To begin, we established what talent looked like within De Vere. Working closely with the COO we mapped out the top 5 behaviours that underpinned high performance: commerciality, detailed, driven, inspirational and resilient.
Using an online performance management system, we assessed ‘high performers’ and those with ‘high potential’ by rating all managers against the top 5 behaviours and assessing their potential to progress to a GM position within the next two years. Our top 10% of managers were then invited to attend an assessment day, through which we saw first-hand their performance and potential via a series of exercises specifically designed to review the five behaviours. We then gave detailed feedback on their areas for development and strengths.
80% of those who attended the assessment day then went on to attend the main programme and a comprehensive series of training days. Heads of Business each ran sessions on their disciplines, Stephen Carter OBE (Director of Cameron House Hotel) ran sessions on the link between customer service and employee engagement as did one of our up and coming GMs. I ran sessions on leadership and networking. Each person on the programme was appointed a mentor from the executive team and received quarterly reviews with me as well as regular feedback from their line manager.
Early on in the programme we had our first internal GM appointment. This person has performed exceptionally well and shown real determination to succeed. Over the past three months another three internal candidates on the programme have beaten external candidates to be appointed to take up GM roles within De Vere.
So, back to the original question, why invest in talent?
As a result of the initiative, our recruitment costs are down 80% per annum with 100% return on investment. Our engagement survey has already shown a 7% increase in leadership and management effectiveness in the last five months.
We now have a real buzz in the organisation about the opportunity for talent to progress, as we have shown direct links between the programme and career progression as well as its compelling commercial returns for the business. Investing in talent has proven to be a clear win win situation for De Vere.
The hospitality industry turned out in force at the Springboard Awards for Excellence last week, to see who would be crowned winners at this year’s glittering ceremony. Caterer.com sponsor the Best Recruitment Initiative Award, which highlights and rewards the employers who go that extra mile to be the best in the business.
The award, presented by Caterer.com Sales Director Neil Pattison, went to River Cottage Chef’s School, who also took home the New Media Award.
Chris Griffiths, Head of Education at River Cottage Chefs’ School said: “This is a real privilege for us. We’ve only been formed for a year, but delighted to be already making a difference to the youth and unemployed of the South West. We’re all huge advocates of Springboard, so this award is a real honour for the team”.
Anne Pierce, Springboard CEO said of the awards: “After a record number of entries, the judges were set a tough task, not only to go through the sheer volume of entries, but the standard of the entries were of the highest quality. What a fantastic night of celebration to reward people, organisations and projects that work to raise the profile of the hospitality sector and to attract and retain talent to this great industry.’’
The Springboard Ambassador Award – sponsored by SSP UK
Winner: Joel Fagg (The Puma Hotels’ Collection)
The Best Regional Initiative Award
Winner: Inspired Change Limited
The New Media Award – sponsored by drp Group
Winner: River Cottage Chefs’ School,
The Education Pipeline Award
Winner: Apex Hotels Ltd
Best Student Placement Provider – sponsored by James Hallam
Winner: The Red Carnation Hotel Collection
Best Recruitment Initiative – sponsored by Caterer.com
Winner: River Cottage Chefs’ School
The Young People Award – sponsored by American Express
Winner: The Geoffrey Harrison Foundation
The People Innovation Award – sponsored by LaunchPad Recruits
Winner: Crieff Hydro Limited
Best Chef Strategy – sponsored by HandPicked Hotels
Winner: Hilton Worldwide
Best Management Strategy – sponsored by LifeTime
Winner: Crieff Hydro Limited
Best Food & Beverage Strategy
Winner: Park Plaza County Hall
The Diversity In Employment Award – sponsored by Dunleavy White
Winner: Talkington Bates
Best Career Progression Award – sponsored by LCBT
Winner: Arora Hotel Heathrow
The Retention Award – sponsored by Axminster
Winner: London Marriott Hotel Marble Arch
The Corporate Responsibility Award – sponsored by BonaSystems
Winner: The Brookwood Partnership Limited
Best Employer Award – Charnwood Training
Winner: Le Manoir aux Quat’Saisons,
The very special Chris Beaumont Special Award – sponsored by 3663
James Thomson OBE
Stephen Clayton, GM, Arora Hotel Heathrow: “Amazed to be shortlisted, astonished to be a winner”.
James Thomson: “ I feel very humble to be recognised by my peers. This is such a room full of talent and to be part of something that celebrates such a great industry is fantastic”.
For more on the awards click here.
Ahead of the awards ceremony on November 1st at the Novotel London West, Springboard announce the shortlist of entries who are in the running to win a Springboard Award for Excellence 2013.
Commenting, Springboard CEO, Anne Pierce said: “After a record number of entries, the judges were set a tough task, not only to go through the sheer volume of entries, but the quality of the entries were fantastic. The judging process also brought several things into focus, namely the amount of innovation and passion this industry holds, but also the opportunities people have to work alongside the companies and people recognised with a Springboard Award for Excellence.”
Adding: “I’m looking forward to an amazing night of celebration to acknowledge great individuals and some spectacular achievements from hospitality businesses across the UK.”
The full shortlist:
The Springboard Ambassador Award – sponsored by SSP UK:
Bobby Lennox (Brakes), Joel Fagg (Puma Hotel Collection)
The Best Regional Initiative Award
Marriott Hotels Limited, Inspired Change Limited, City College Norwich
The New Media Award – sponsored by drp Group:
River Cottage Chefs’ School, Le Manoir aux Quat’Saisons
The Education Pipeline Award
Holiday Inn Norwich North, Apex Hotels Ltd
Best Student Placement Provider – sponsored by James Hallam:
The Cavendish London, Chewton Glen Hotel & Spa, Park Plaza County Hall, The Goring, Crowne Plaza Docklands, The Red Carnation Hotel Collection
Best Recruitment Initiative – sponsored by Caterer.com:
Ed’s Easy Diner, River Cottage Chefs’ School, Ten out of Ten, Premier Inn, Westminster Cluster
The Young People Award – sponsored by American Express:
Lancaster London, Compass Group UK & Ireland, The Geoffrey Harrison Foundation
The People Innovation Award – sponsored by LaunchPad Recruits:
Crieff Hydro Limited, Accor UK Hotels
Best Chef Strategy – sponsored by HandPicked Hotels:
Caprice Holdings, The Royal Horseguards Hotel
Best Management Strategy – sponsored by LifeTime:
Ten out of Ten, De Vere Hotels and Village Urban Resorts, Crieff Hydro Limited
Best Food & Beverage Strategy
Hyatt Regency London – The Churchill, BaxterStorey, Park Plaza County Hall
The Diversity In Employment Award – sponsored by Dunleavy White:
Talkington Bates, The Landmark London Hotel
Best Career Progression Award – sponsored by LCBT:
Arora Hotel Heathrow, ASK Italian, The Red Carnation Hotel Collection
The Retention Award – sponsored by Axminster:
London Marriott Hotel Marble Arch, The Brookwood Partnership Limited, PSL.
The Corporate Responsibility Award – sponsored by BonaSystems:
The Brookwood Partnership Limited, Cyrus Todiwala’s Café Spice Namaste, The Landmark London Hotel
Best Employer Award
Le Manoir aux Quat’Saisons, Premier Inn, Westminster Cluster, Casna Group
The Brookwood Partnership Ltd
The Chris Beaumont Special Award – sponsored by 3663:
Will be announced on the night
The industry will turn out in force to celebrate a night of successes across the hospitality sector at the Springboard Awards for Excellence – if you’d like to be there, contact the Springboard events team on 020 7529 8610 to get your ticket for the night.
Click here to find out more.
I recently had the pleasure of meeting with HR heads from some of London’s top hotels, at a Caterer.com breakfast forum at the Charlotte Street Hotel. Not to be confused with Caterer.com’s larger screening room events, this was a bespoke round table discussion to discuss the challenges facing leading hotel employers around candidate attraction and retention.
Unsurprisingly, the most common issue faced by the employers was the recruitment of skilled staff. There were some innovative approaches being taken by those in the room, such as targeting graduates and creating a network of chefs to share across properties within the group. Natalie O’Dalaigh of Duke’s Hotel (one of the Small Luxury Hotels of the World) talked about her work developing links with universities and in educating students in applying for jobs, thereby providing a future pipeline of talent for the hotel.
Key to the process of recruiting candidates was the importance of being seen as employers of choice. The concept of developing a strong employer brand has only recently been embraced by many hospitality employers. Those who have seen the value and invested in it have reaped the benefits, with higher attraction rates and lower staff turnover as their reward. There is a distinct knock on effect on customer satisfaction and related revenue too.
Employer brand is often misunderstood as being a concept for those with deep pockets. Not so. Regardless of budget, there are options for every employer to showcase themselves effectively. Exploring more creative ways of attracting candidates, rather than just posting a standard job advert, will give employers a much better rate of attraction success.
Luxury 5 star hotel ME London have been working on identifying and communicating their employer brand to attract the perfect people for their business. They now think creatively about their recruitment advertising and highlight their strong employer brand through videos on their job advertising with Caterer.com.
At the breakfast forum, Derek Gemmell Brown from ME London stressed the need to hire for culture and train for skill and shared the success he has enjoyed with this strategy. There was agreement that recruiters are not doing as much as they should to attract candidates who fit the culture of their business. Standard job adverts can leave the candidate with no clues as to whether they are the right fit for a company. Employers must give a true impression of the culture of their business through their job advertising, outlining opportunities, career progression and answering the key question candidates will ask: “What is in it for me?”
Another valuable point raised in the briefing was how much effort businesses in hospitality put into consumer marketing and driving occupancy, compared to the effort put into their recruitment marketing. Since an engaged workforce enhances customer experience and therefore revenue, more importance needs to be placed on the content of recruitment advertising.
The hotel employer’s breakfast forum provided a fantastic opportunity for heads of HR in hotels to share their experiences, discuss challenges and come up with some innovative solutions to assist them in attracting the best candidates to their business. A refreshing morning which I look forward to repeating again soon.
If you would like to attend a future Caterer.com hotel employer event you can email me at email@example.com. You can also follow me on Twitter: @Junior_Caterer
The Hospitality Guild has announced the shortlisted nominees for its Apprenticeship Awards 2013.
The awards, which are held in partnership with People 1st, recognise and celebrate the achievements of apprentices working in hospitality and emphasise the vital role employers, providers and mentors play in apprenticeship delivery.
This year’s winners will be announced at a ceremony held at the Tower of London on 3 December, with guests including industry leaders and celebrity chefs.
The event will also see new members inducted into the Hospitality Guild’s Young Hall of Fame, which showcases the initiatives and awards of the Guild’s partner organisations and recognises inspiring young professionals working in the hospitality industry. The winners of the Intermediate and Advanced Apprenticeship categories at last year’s Apprenticeship Awards will also be inducted into the Young Hall of Fame.
Sophie Roberts Brown, operations director of the Hospitality Guild, said that there was stiff competition for the awards, with more than 100 nominations received in total.
“The nominations we received this year highlighted the impressive skills apprentices in our industry have, and the way in which their employers, mentors and training providers support them. The quality is just amazing.
“With so many inspiring examples of outstanding talent and support, we’re going to face a number of tough decisions when it comes to choosing our winners to be announced in December.”
The winners of the Intermediate and Advanced Apprenticeship categories and the Mentor of the Year will each receive a mini-iPad and will be offered the opportunity to undertake a specially tailored week of professional development work experience.
Chef proprietor of Café Spice Namaste and well-known television personality, Cyrus Todiwala, will offer one of the apprentice winners to work under his guidance.
The Ritz London and Babylon at the Roof Gardens have also offered prizes to the apprentice winners, while Restaurant Gordon Ramsay’s Clare Smyth, the UK’s only three Michelin star female chef, will offer a day’s coaching to the winner of the Mentor of the Year category.
The shortlisted nominees for the Hospitality Guild Apprenticeship Awards are:
Intermediate Apprentice of the Year
- Conan Brooks, Charnwood Training Group, Intermediate Level Apprenticeship in Professional Cookery
- Daniela Ianneli, The Waldorf Hilton, Intermediate Level Apprenticeship in Food and Beverage
- Jodie Britton, Bristol Marriott Royal, Intermediate Level Apprenticeship in Professional Cookery
Advanced Apprentice of the Year
- Amy Duthie, Compass Group UK & Ireland Ltd, Advanced Level Apprenticeship in Professional Cookery
- Ronald Dzepasi, Lancaster London, Advanced Level Apprenticeship in Professional Cookery
- Connor Black, The Hand & Flowers, Advanced Level Apprenticeship in Professional Cookery
Apprenticeship Mentor of the Year
- Allister Bishop, Executive Sous Chef, Harrods
- Brian Lane, Chef Trainer, Barchester Healthcare
- Linda Hall, Food and Beverage Supervisor, Hilton Warwick
Employer of the Year: Large (more than 250 employees)
- Lancaster London
- Hilton Worldwide
- The Orchid Group
Employer of the Year: SME (less than 250 employees)
- The Bonnington (Cavendish Hotel) Ltd
- Moleface Pub Group
Partnership of the Year
- Hilton Worldwide and Lifetime Training
- Royal Academy of Culinary Arts and Bournemouth & Poole College
- Spirit Pub Company and Charnwood Training
More information about the awards can be found here.
Springboard ‘Get Inspired’ Taster Day at Flemings Mayfair Hotel – Tuesday 15th October 2013- A Post by Peter Harrison, INSPIRE Intern
Springboard is a charity that promotes hospitality as a great place to work and provides specialist services to businesses within the industry. Springboard’s INSPIRE is the quality standard for work experience within the sector.
INSPIRE has been organising #GetInspired Taster Days with hotels in London. They are designed to give people a feel of what working in hospitality is really like. It is a fantastic opportunity for those looking to work within hospitality to meet people in the industry, explore the potential for career progression and make more informed career choices, as well as have fun!
On Tuesday 15th October, Flemings Mayfair Hotel hosted a Taster Day. A four-star, boutique hotel, Flemings provided the perfect setting for the attendees to get a peek behind the curtains of their hotel. Oliver Brown (General Manager of Flemings Mayfair) spoke of his fascinating journey within the industry. “With so many different opportunities, there is something for everyone!”
The Housekeeping challenge tested observational skills, as the attendees had to find yellow cards, labelled as different objects and hidden around a luxurious apartment. The activity highlighted the sorts of items sometimes left by hotel guests and what should be done if they are found. They included glasses, laptops and even passports. This was followed by the Food and Beverage challenge as cocktail expert, Monika, demonstrated how to make some classic cocktails, before giving the attendees an opportunity to try them out themselves. One of the attendees, an aspiring bartender, was particularly impressed by Monika’s skills, likening her to a Nuclear Physicist.
We were then given a tour of the hotel and Summiya (HR Manager) and Moses (Food and Beverage Manager) treated us to inspiring presentations and stories of their own personal journeys within the sector. The day ended with a careers workshop delivered by Springboard’s INSPIRE and CareerScope teams, with useful CV and interview advice.
These taster days are a real opportunity to inspire the future leaders of hospitality and we would like to thank all of our partners who have hosted one of these taster days.
INSPIRE is organising more of these fantastic opportunities. If you would like to host a #GetInspired Taster Day please contact Kriya (Head of Work Experience and INSPIRE) by emailing firstname.lastname@example.org or calling 0207 529 8610. If you are looking to work within the hospitality industry and are interested in attending a taster day, please register your interest here.