Notes from
the pass.
Guides for kitchens and chefs: staffing, food safety, right to work, menus and running a busy service.
What Is Staging in a Restaurant in the UK
A stage in a restaurant is a short, unpaid kitchen trial used to assess a chef's skills and fit, but UK law only allows…
Food Quality Assurance for UK Hospitality
It's 5.30pm on a Friday. A chef phones in sick, the booking list is full, and your remaining team is already planning how to…
Independent Pub Group Management and Chef Staffing Guide
A Saturday service is approaching across your sites in Devon and Bristol. One head chef phones in sick, the agency sends someone who hasn't…
Seasonal and Temporary Jobs: The UK Hospitality Guide
Temporary workers made up 5.2% of all UK employees in the July to September 2024 quarter, with about 1.50 million people working temporarily. That…
Food Cost Management for UK Hospitality: A Practical Guide
Friday night is where food cost management gets real. The board is full, the pass is hot, and someone in the kitchen has just…
How to Reduce Staff Turnover: A 2026 Strategy
A CDP calls in sick at 11am on a Saturday. The pass is already four tables deep, the prep list is unfinished, and the…
Food Labelling Regulations UK: A Practical Guide
Friday night, a cafĂ© assistant slides a grab-and-go chicken salad across the counter. The customer asks whether it contains nuts. The assistant turns to…
Flexible Shift Patterns for UK Hospitality Venues
Friday, 4pm. Your sous chef has just texted to say they're ill, the booking sheet shows 120 covers, and the duty manager is already…
Multi Location Management for UK Hospitality: A Practical
Friday service is already building when the flagship's head chef calls in sick. The deputy is committed to a split shift, the available agency…
Response Time Measurement for Hospitality Staffing
At 17:40 on a Saturday, a gastro-pub head chef sends a message: the line cook is sick, the dining room opens at 19:00, and…