Meet the restaurant treating staff fairly

This month, we’ve been exploring what it means to treat staff fairly and why this has particular relevance for the hospitality sector. We all know that staffing issues have been more challenging since the pandemic, but the F&B industry has long had problems with high turnover and short tenures.  

With real-world examples from within our network and insights from our team, we’re sharing how you can build a positive, diverse work environment, nurture an engaged and motivated workforce and boost staff retention. Read on… 

How to make hospitality a desirable career path: nurturing people and progression 

In this article, we explore how to create a work environment that keeps your staff engaged and motivated for the long haul. Read more. 

How to build a better hospitality industry: Q&A with Lorraine Copes 

We speak to Lorraine Copes , Founder of Be Inclusive Hospitality , about how F&B businesses can create a fair, diverse and resilient work environment. Read more. 

How to support mental health in the bar industry 

For a career in the bar industry to be sustainable in the long run, it’s critical that we take care of ourselves and our team. Here’s how…  

Inspiring examples of F&B businesses treating staff fairly 

“If you want a business to thrive, prosper and progress, then sustainability has got to be at the heart of everything.”  

The Cinnamon Collection is a group of six contemporary Indian restaurants in the UK and Dubai. We chatted to Executive Chef, Founder and CEO Vivek Singh about The Cinnamon Collection’s approach to social sustainability and what that means for the team.  

“More than any other industry, hospitality is so dependent on people – without its people, it’s nothing. This extends to everyone: suppliers, teams or any other stakeholders. When they are well looked after, they are able to look after others well.” Read more. 

“This isn’t just relevant for restaurants – any employer will see benefits in this space if their teams are treated well.” 

Senior Communications Manager Emma Martin spoke to us about how they approach sustainability at Heartwood Collection and the benefits they see from making their people a priority. 

“Treating staff fairly is not a goal, it’s a non-negotiable part of our operations. Without our excellent teams, we wouldn’t have this great business for which we are so proud to work.” Read more. 

In case you missed it… 

Why staff wellbeing is a key component of your restaurant’s sustainability work 

In this article, we explore why providing safe, healthy and progressive work environments is so important, and share the benefits this can bring to your business. Read more.