ENTREPRENEUR OF THE YEAR STAFFORDSHIRE UNIVERSITY BUSINESS AWARDS 2024
FLAVOUR MAKER ⭐️ ENTREPRENEUR ⭐️ ENABLER OF PEOPLE ⭐️ FEASTED FOUNDER & CEO ⭐️STORYTELLER⭐️TEDx Speaker
Our hospitality is under performing…
Was the message from a message that shone through from an economist at a recent event in the city.
Some sectors in or city perform above or in line with national markers. But… hospitality falls way short.
There is a need to educate and train our young chefs with high ambitions and what is required moving forward is a broarder opportunity to excel in hospitality driven careers.
Events like this which support the development of young chefs and connect with people that have been successful can bring a greater awareness of what opportunities lie ahead.
We have to educate our chefs and teams for the future as well as create opportunities for them to work and srive to be ambitious in the city of Stoke on Trent.
‘Gastronomy can happen here it’s just that here it means something different’ is our superpower to engage diners inside and outside of our city.
Dining that offers a greater leisure economy that to those looking to have more connected heritage experience.
Dining that is ambitious and engaged people.
We should also look to connect chefs and guests in the broarder context of food across the city.
Let’s see more of the ambition in hospitality across Stoke on Trent.
We have a great opportunity to grow the sector. Excel in the training and development of our teams. Deliver excellence of how we approach food in our city.
Here are the top stories we are following this morning at AdVantageNews.com.
✔️ Former county auditor Rick Faccin dies
✔️ Godfrey restaurant catches fire
✔️ Jersey County Fair is underway
✔️ Lineup released for Alton Jazz & Wine Fest
For complete details on these stories plus more local news, sports, and weather visit AdVantageNews.com.
#LocalNewsFirst#RiverbendHeadlines#BigZMedia#AdVantageNews
Sharing my recent piece about 𝗦𝗮𝗺'𝘀 𝗠𝗲𝗱𝗶𝘁𝗲𝗿𝗿𝗮𝗻𝗲𝗮𝗻 𝗞𝗮𝗯𝗼𝗯 𝗥𝗼𝗼𝗺 from 𝙆𝙞𝙩𝙘𝙝𝙚𝙣 𝙉𝙞𝙜𝙝𝙩𝙢𝙖𝙧𝙚𝙨. Check it out if you're interested in Gordon Ramsay's restaurant revival adventures!
Where’s the best food hall in the UK? There are over 100 to choose from, with - according to industry expert Simon Anderson - more than 30 in development. Currently, it’s Cutlery Works in Sheffield, who have won Best Food Hall at the British Street Food Awards for the past two years. And this year the Award will be more hotly contested than ever. Applications are about to open at https://lnkd.in/e-ZKbGx8. But with a series of closures (including Sale and Stratford) - and Sessions pulling out of a planned project in Manchester - has the Food Hall bubble burst? That’s what BBC Radio 4 asked us. After all, we launched game-changing Trinity Kitchen back in 2013, drawing on the best of the new food heroes. And have now expanded our search for the best street food talent into Europe and the US. Click below.
Food halls seem pretty recession proof. They are staff light and offer a low(ish) barrier to entry into the industry. Market Halls, Seven Dials and Boxpark seem to be making real money. The reasons around failures in Sale and Stratford are peculiar to each site, and don’t offer up any clear evidence of a deep-seated malaise in the food hall business. Although they do seem to suggest that the Manchester market is saturated. However, the feeling from the street food world is that - while food halls can offer great opportunities - all too often they don’t serve the trader’s best interests.
Two previous British Street Food Awards grand champions - Ranie Sirah from Jah Jyot and Helios Gala from Pabellon - reckoned that the management in food halls all too often feels like a ‘landlord’ rather than a ‘partner’. Ranie and Helios felt the fate of their business was taken out of their hands. “The dwell time was 40-50% longer in a food hall” says Ranie, “meaning that people were taking up space, nursing a half for three hours. That’s a table that could be taken up with a paying customer.” Helios agreed. “Most food halls are overloaded with traders, and they expect you to open ridiculously long hours….That isn’t aligned with the realistic numbers that we, as food vendors, need to cover expenses and make a profit.”
#foodhall#streetfood#awards#awardshowSessionsTrinity KitchenMarkethallBOXPARKKERB FoodMarket Place UKMarket HallsMercato MetropolitanoSessionsKommuneEataly
Great to have Stephen Flory from Amps Wine Mechants visit us Thetford Farm Barn. The support they have given in the last decade is a true reflection of their passion, dedication and knowledge. Its no wonder they have so many awards under their belt. 🍷 😍
But I can't imagine it has been an easy ride of late with the struggles the hopsitality industry have faced, and are yet to.
The #budget2024 in March is looming, and the road ahead has become even more arduous for restaurants, hotels, bars, and other establishments. These changes add layers of complexity at a time when many are already facing unprecedented challenges.
THE WINE AND SPIRIT TRADE ASSOCIATION has provided insights into the upcoming legislative changes affecting our industry, and offers a roadmap for championing key initiatives, such as reducing wine duty and advocating for the permanence of temporary easements.
##HospitalitySector#WineAndSpirits#WineCommunity#WineLovers#HospitalityIndustry#WineDuty#GovernmentPolicy#WineAdvocacy#WineTrends#sme
🚨FOOD INDUSTRY NEWS🚨
Squatters who have occupied a Gordon Ramsay pub in central London (Camden) want to open the Grade II-listed building to people who could "previously not afford to visit".
One representative noted that "Camden is a borough with one of the biggest wealth disparities in London, so it seems only fitting that £13m properties that most locals would never be able to afford to visit should be opened up to all." 🍺
#gordonramsay#pub#squatters#foodindustry#newsletter
St. Patrick's Day is approaching! 💚🍀
It's the perfect time to make sure your business has the right coverage, especially if you're a restaurant or bar.
Contact our team to assess your coverage needs and we can tailor your policy that adequately address the unique risks associated with St. Patrick's Day events!
Click the link below to learn more:
🔗https://bit.ly/49Z3J8P#ciesouthington#ctbusinessinsurance#happystpatricksday
My views are quoted on this important question (What Happened to this Roadside Diner Chain) considered by the Beeb.
Not that it would have changed the piece, but I realised after being interviewed that I failed to tie up a key point.
Because these turnaround heritage businesses invariably are running low on capital, the branches are inevitably clapped out.
Therefore if the brand is to thrive again it won’t be down to a strategy of investment in decor. This is why the secret sauce of service I mentioned is so crucial.
Boosting service and morale is tricky but is one of the only affordable and realistic short term levers available to management. When diners feel well looked after their perceptions of the other elements of the experience like atmosphere increases too (boosting satisfaction generally and also helping to offset the inability to invest in decor).
Sadly the PE crowd too often just see staff as an expense line to squeeze so having the opposite effect — hitting morale and hastening the death spiral.
That’s why whoever is leading such a turnaround needs to have a sure feel for the operations not just the numbers.
