In this episode of Simply Hospitality, we dive into best practices for conducting a risk assessment to create a safer, more efficient cellar environment. Ruth and Lucy speak with Simon Ambridge an industry professional with over 20 years of experience in drink distribution, about the essential steps for identifying, assessing, and managing risks in cellars. Whether you’re managing a pub cellar or a large storage facility, this episode will guide you through the key aspects of cellar safety.

Key Takeaways

1. Identifying Common Hazards

- Cellars come with unique risks like slips and falls, manual handling injuries, CO2 leaks, fire hazards, and confined space risks. Each cellar setup may require customized safety precautions.

2. Assessing Who Could Be Harmed

- Beyond staff, cellar risks can affect visitors, customers, and nearby businesses. Identifying all possible people at risk is critical for a comprehensive safety plan.

3. Implementing Control Measures

- Ventilation to prevent CO2 buildup.

- Regular cleaning and drying to reduce slip hazards.

- Lifting aids and equipment for safe manual handling.

- CO2 detectors for gas safety.

- Fire extinguishers and fire-resistant storage for hazardous materials.

4. Advanced Safety Precautions

- In some cases, additional measures like emergency procedures, health monitoring, equipment maintenance checks, and clear signage may be necessary to ensure a safe cellar environment.

5. Ongoing Risk Assessment

- A risk assessment isn’t a one-time task - it needs to be reviewed regularly, especially with changes in staff, equipment, or cellar layout. Staying proactive and continuously improving safety practices helps prevent incidents.

Final Advice from Simon:
To maintain a safe cellar, stay vigilant. Regularly review your procedures, take feedback from your team seriously, and make safety a daily priority.

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If you found this episode helpful please follow us here and find us on Instagram @simply_hospitality_the_podcast

Recruitment: Where are the good ones hiding?

In this episode, where we discuss effective approaches to navigating the recruitment challenges faced by hospitality, we welcome two guests!

Liz from Whitehead Ross Education talks about their innovative Hospitality Skills Boot Camps, which are designed to get people back into the workforce with leadership skills tailored for the hospitality industry. Liz discusses how these boot camps focus on not only essential hospitality skills but also critical leadership qualities like effective communication, customer service, and team management, helping candidates level up to supervisory roles.

Sam Brown, founder of Candid Hospitality, discusses the talent shortage currently affecting the hospitality industry and the innovative approaches needed to attract, recruit, and retain high-quality employees. Sam shares insights on what’s driving the current recruitment challenges, the importance of a positive candidate experience, and how smaller operators can effectively compete in a tight labour market.

Connect with Whitehead Ross:

https://www.wrecltd.co.uk/

Local restaurants and hospitality businesses are encouraged to reach out via the Whitehead Ross website to connect with new talent and explore opportunities for ongoing collaborations.

Connect with Candid Hospitality:

https://candidhospitality.co.uk/

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

In this episode of Simply Hospitality, we discuss how to navigate the slower periods between summer and Christmas, as well as the post-holiday lull in January and February. We share five actionable tips to help boost sales during these quieter months.

Some strategies may already be on your radar, but others might inspire new ideas!

1. Maximise Key Date Promotions Use upcoming events like Halloween, Black Friday, Christmas, New Year, and Valentine’s Day to drive sales. Plan ahead with a calendar, and consider unique dates relevant to your business, such as National Sausage Roll Day or Beaujolais Nouveau. At The Coastal Kitchen Family, we plan our promotional focus quarterly to stay ahead of the curve. For example, our Halloween children's platter became so popular last year that it’s now a tradition.

2. Gift Vouchers for Special Occasions Tap into the gift-giving season by offering beautifully packaged vouchers. Whether it's blank vouchers or specific experiences like “High Tea for Two” or a “Chef’s Table Experience,” creating immersive gift options adds value and appeal. People are increasingly looking for experiences rather than cash gifts.

3. Host Themed Nights Themed events can attract customers during slower times. From Mussels Wednesdays to Oyster Happy Hours, seasonal or niche offerings bring in a crowd. Consider special nights for holidays like Burns Night, which adds a festive atmosphere and benefits both guests and staff.

4. Loyalty Cards Build a returning customer base with loyalty cards, especially crucial when relying on local foot traffic. Be creative with rewards; instead of another free coffee, offer something unique, like breakfast or a takeaway cake, to encourage repeat visits and introduce customers to new menu items.

5. Turnover Tables, Reduce Table Hoggers Prevent low-spend, long-time customers from affecting your bottom line by limiting remote workers who linger for hours. Take inspiration from coffee shops like The Collective and Milk and Bean, which have implemented restrictions on laptop use during peak hours to boost table turnover and enhance the venue's atmosphere.

Tune in for these practical tips to help your business thrive through the quieter seasons!

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

In this episode of Simply Hospitality, we dive back into the Employment Rights Bill, dubbed the "biggest upgrade to workers' rights in a generation." These changes are designed to benefit your most important asset—your people. Check out Episode 1 for further insight here. We’re joined by Alice Hosker from Home of HR; an HR consultancy based in Southsea.

Here's what we cover in Part 2:

1. Zero-Hours Contracts
   While exploitative zero-hours contracts will be banned, employers will still have some flexibility. Alice delves into what this actually means for our industry where hours naturally fluctuate seasonally, and how we could look at alternative types of contract. We share tips on how to plan rotas using Workforce Management Software like Rotaready and offer predictable hours, and using Standby shifts.
   
2. Sick Pay
   Under the new rules, statutory sick pay will become a basic day one right. This is another cost to businesses – so we talk about how to reduce absenteeism by creating a supportive work environment and investing in their wellbeing by signing up for an EAP.
   
3. Flexible working / 4 day working week and “Right to switch off”
   Start thinking about what your flexible working policies look like now in preparation for any changes to legislation around this.

Ruth suggests the introduction of the “if you’re gonna be a manager don’t be an arsehole” legislation.
If all these changes pass, they could reshape how hospitality businesses recruit and manage their teams. Tune in to learn how to prepare for these potential reforms and ensure your business stays ahead of the curve.

For more support on navigating these changes, information on the support Alice can offer can be found at www.homeofhr.co.uk, alice@homeofhr.co.uk and 07870 982 593

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

In this episode of Simply Hospitality, we dive into the Employment Rights Bill, dubbed the "biggest upgrade to workers' rights in a generation." These changes are designed to benefit your most important asset—your people. A happy team can make all the difference in running a successful hospitality business. To break down what the proposed reforms mean for you, we’re joined by Alice Hosker from Home of HR; an HR consultancy based in Southsea.

Here’s what we cover in Part 1:

1. Fair allocation of tips

Workers have the chance to have a say in how their tips are allocated and employers have to give 100% of tips to the workers. If you don’t have a tipping policy in place, get one in place.

1. National Minimum Wage
   Labour are planning to align a baseline salary across the board for everyone, regardless of age. How will this affect recruitment practices? As businesses we need to be looking at ways to mitigate the impact of the minimum wage by increasing sales and developing our staff. Speak to your accountant if you aren’t already.
2. Unfair Dismissal
   According to the CIPD this is “the most radical change to unfair dismissal law in 50 years”. The proposal shifts the right to claim unfair dismissal from two years of employment to day one. We explore what this means for employers and how to avoid costly claims. We also discuss the importance of good onboarding, clear communication, and managing probation periods effectively.
3. Extension of timescale to make a claim to the employee tribunal.

This is being increased to 6 months (from the previous 3 months). ACAS is a useful tool for support in navigating this.

If all these changes pass, they could reshape how hospitality businesses recruit and manage their teams. Tune in to learn how to prepare for these potential reforms and ensure your business stays ahead of the curve.

For more support on navigating these changes, information on the support Alice can offer can be found at www.homeofhr.co.uk, alice@homeofhr.co.uk and 07870 982 593

Connect with Us

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

Understanding Food Hygiene Ratings and Their Impact on Your Business

In this episode of Simply Hospitality, Lucy and Ruth dive into the world of food hygiene ratings and why they matter for your business. Ruth breaks down what the different food hygiene ratings mean from “0” to “5” and what each score tells your customers about your establishment. The discussion highlights the direct impact hygiene ratings can have on customer trust, revenue, staff morale, and even your business’s reputation. If you've ever wondered what the cost of non-compliance is, or how to recover from a poor rating this episode is packed with insights to help you navigate these challenges.

Key Takeaways:

• Impact on Customer Trust and Reputation:
• Loss of Customer Confidence: Low hygiene ratings (especially a “0”) can scare off customers, affecting trust and driving them to dine elsewhere.
• Negative Publicity: In the age of social media, a poor rating can lead to bad reviews and damage your online reputation.
• Drop in Revenue: With fewer customers visiting, revenue drops, and regular customers may go to competitors.
• The Cost of Compliance:
• Businesses may need to invest in deep cleaning, staff training, new equipment, or hire consultants to ensure they meet the required standards after a poor rating.
• Possible Closure Costs: A temporary closure due to health concerns can result in lost revenue and ongoing operational expenses.
• Effects on Staff Morale and Turnover:
• A low rating can demoralise staff, impacting job satisfaction and leading to turnover if employees feel insecure about their jobs or reputation.
• Legal and Regulatory Implications:
• Enforcement Action: Businesses may face fines or closure orders if standards don't improve.
• Prosecution Risks: Severe negligence could result in legal action, substantial fines, or bans on reopening.
• Supplier and Partner Relationships:
• Strain on Partnerships: A poor hygiene rating can cause suppliers to cut ties, fearing reputational damage.
• Difficulty Establishing New Relationships: Building new supplier relationships become harder with lower hygiene rating.
• Tips for Recovery After a Low Rating:
• Act quickly and transparently to address concerns raised by the Environmental Health Officer (EHO).
• Communicate improvements to customers to rebuild trust.
• Request a reinspection promptly to remove the negative rating as soon as possible.

Special Offer:
Want to know how compliant your business is? Go to www.simply-safer.co.uk and use the code 45qupb3u to download a self-assessment form to check your compliance level.

Subscribe & Share!
If you found this episode useful, be sure to subscribe to Simply Hospitality and share it with others in the industry.
Keeping your hygiene ratings high is key to maintaining a successful and trusted business.

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast
• Visit www.simply-safer.co.uk for more support and resource from Ruth.

Take action now to protect your reputation, staff morale, and bottom line!

Post Summer Food Safety Reset
In this bite-sized episode of Simply Hospitality, Lucy and Ruth dive into the importance of a food safety reset after the busy summer season and before the upcoming Christmas or October half-term rush. They share practical tips to help restaurant owners and managers ensure their teams and kitchens are ready to meet food safety standards.

Key Takeaways:

• Staff Training: Now is the perfect time to ensure your team is properly trained, whether it’s food safety Level 2 for your kitchen staff or allergen procedures for your front-of-house team. With fewer seasonal staff, focus on refreshing the core team’s training.
• Deep Cleaning: After a hectic summer, your kitchen could benefit from a thorough deep clean. From ceilings to floors, this is a great time to tackle overlooked areas like behind units or hard-to-reach places.
• Maintenance: Don’t forget maintenance! Check for broken fridge seals, damaged tiles, or any repairs that need attention to maintain high hygiene standards.
• Review Policies and Procedures: Take time to review your food safety policies, especially with a new menu on the horizon. Make necessary updates to ensure compliance, especially with new dishes that require special attention.

Bonus Tip: For a fun twist, turn deep cleaning into a team-building event. Invite staff in for a cleaning session followed by pizza and wine, making it a social occasion that gets the job done.

Special Offer:
Want to know how compliant your business is? Go to www.simply-safer.co.uk and use the code 45qupb3u to download a self-assessment form to check your compliance level. Subscribe & Share! If you found this episode useful, be sure to subscribe to Simply Hospitality and share it with others in the industry. Connect With Us: • Follow us on Instagram @simply_hospitality_the_podcast • Visit www.simply-safer.co.uk for more support and resource from Ruth.