Explore every episode of the podcast Simply Hospitality

In this episode of Simply Hospitality, we sit down with Professor Chris Elliott OBE, one of the UK’s leading authorities on food integrity and whose independent review reshaped national food safety policy following the horsemeat scandal. Chris shares his decades of expertise investigating global food crime and explains why food fraud remains one of the most significant threats to the food industry today.

What We Cover:

• Chris’s career-long mission to uncover and prevent food fraud, and how high-profile incidents brought this issue into the public eye.

• How food fraud works in practice: the weak points in the supply chain, the products most at risk, and the evolving tactics used by criminal networks.

• The real cost to businesses — from economic damage to reputational risk — and why prevention must sit at the heart of every hospitality and food operation.

• Practical guidance for operators on staying vigilant, understanding traceability requirements and building safer supply chains.

• An introduction to the Food Industry Intelligence Network (FIIN), a UK-wide initiative that helps businesses protect themselves by sharing industry intelligence on emerging fraud threats and compromised products.

• Why collaboration between suppliers, operators and regulators is the only meaningful path to a safer, more transparent food system.

This is an essential listen for any hospitality professional who buys, handles or serves food — offering practical insight into how to safeguard your business, your customers and your reputation.

In this episode of Simply Hospitality, we bring you highlights and insights from The Source Trade Show, the South West’s premier food, drink and hospitality event held at Westpoint, Exeter on 3 – 4 February 2026. We spoke with a range of exhibitors and industry suppliers to explore what makes this trade show so essential for operators, buyers and producers alike. 

What We Cover:

• Conversations with exhibitors about why they choose to attend and what products, services and innovations they are showcasing. 

• How trade shows like Source help hospitality businesses source new products, discover artisan brands and build relationships face to face. 

• Tips from exhibitors on making the most of a trade show visit. Spotting opportunities for your business.

• Reflections on the value of live events for hospitality growth, networking and staying ahead of industry trends.

Tune in to hear first-hand stories from the show floor, honest perspectives on the challenges and opportunities in hospitality sourcing, and practical ideas you can use in your own business.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram: Insta: @simply_hospitality_the_podcast Linked In: linkedin.com/company/simply-hospitality. 

In this episode of Simply Hospitality, we speak to Mike Anderson about the Source Trade Show in Exeter and the brand new Source Roadshow launching in Somerset. Mike shares what visitors can expect, why in-person trade shows remain so valuable, and how exhibitors and buyers alike can get the most out of attending.

What We Cover:

The history of the Source Trade Show and its role in bringing together producers, suppliers and hospitality buyers from across the South West.

Why face-to-face events still matter in a digital world and how they help operators cut through the noise.

What makes the show unique: 200 exhibitors, artisan producers, service providers and opportunities to taste, trial and test new products.

The launch of the Source Roadshow at the Bath & West Showground and what it offers to Somerset’s food and drink businesses.

Practical advice on visiting a trade show: how to plan your visit, how to network naturally, and why it’s worth going with an open mind rather than a hard sales agenda.

How one good connection or new supplier can make an entire visit worthwhile.

Join us as we explore what these shows offer the hospitality community, why they have become essential fixtures in the calendar, and how you can make the most of them when you attend. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast

In the first episode of Season 3, Ruth and Lucy return to reflect on how the hospitality landscape has shifted since the last season and what operators need to focus on now. This candid conversation explores the challenges facing the sector, the resilience teams continue to show, and the realities businesses are navigating behind the scenes.

What We Cover:

-The current mood in hospitality: resilience, vulnerability and a dose of realism.

-How customer expectations have changed. Traceability, value for money and the demand for ethical sourcing.

-The increasing pressure on teams: communication breakdowns, stress and the impact on service.

-Why operators feel they must train their staff, yet struggle to find the time and why this becomes a false economy.

-What no longer works in 2026: long hours, outdated expectations and ignoring employee wellbeing.

-A preview of Season 3, including conversations on food fraud, sustainable menu design, new dining concepts, industry trends and the fight against no-shows.

-Join us as we kick off a new season with honest reflections, practical insights and a look ahead at the topics shaping hospitality today.

Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast.

How to make a PROFIT

Make your menu work for you.

Key points covered:

• What percentage should you be spending on food and labour to ensure your dishes are turning a profit.
• Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.
• Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram:

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality

In this episode we unpack the powerful idea that anticipating your guests’ needs is the ultimate luxury. Great hospitality isn’t reactive — it’s proactive. From noticing empty glasses to preparing for dietary needs before they're raised, anticipation transforms service into something exceptional.

We share real-life examples and practical tips for training your team to anticipate guest needs, create seamless experiences, and boost both customer satisfaction and spend.

Key Takeaways:

• Why anticipation = luxury in the customer’s mind

• How to create a “Table Watch” culture on the floor

• Specific things to look for that signal guest needs

• Quick wins: body language, glass levels, plate positioning

• Empowering your team to act before being asked

• Training ideas to sharpen awareness

If you found this episode useful, don’t forget to subscribe to our socials so that you never miss an episode!

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality

In this episode of Simply Hospitality, hosts Lucy and Ruth sit down with Daniel Leite from FareShare, the UK’s leading charity fighting hunger and food waste. Together, they dive into the staggering reality of food waste in the UK and how FareShare is redistributing surplus food to frontline charities and community groups.

• Inspiring stories from the field that highlight the impact of FareShare’s work

• Insights into how FareShare collaborates with food businesses to rescue surplus food

• Practical tips on what we can all do in our daily lives to reduce food waste

Whether you're passionate about sustainability, curious about the food system, or just want to be part of the solution, this episode is a must-listen.

If you enjoyed this episode don’t forget to like and subscribe on our socials:

Insta: simply_hospitality_the_podcast and Linked In: linkedin.com/company/simply-hospitality

In this engaging podcast episode, Lucy & Ruth interview Ashley from Clear Brew, a company specializing in beer line hygiene and cellar management. They discuss the importance of maintaining clean beer lines to enhance the quality of your pint, the common mistakes made in cellar management, and the unique services offered by Clear Brew. Ashley shares insights from his experience in the hospitality industry, emphasizing the financial benefits of outsourcing beer line cleaning and the challenges faced in the current market. The conversation also touches on hygiene horror stories and the importance of proper training.

Chapters

00:00 Introduction and Trade Show Insights

02:59 The Birth and Growth of Clear Brew

06:02 Understanding Beer Line Hygiene

09:03 Common Mistakes in Cellar Management

12:01 The Importance of Beer Quality

15:13 Market Challenges and Customer Education

17:58 Hygiene Horror Stories and Lessons Learned

20:59 Clear Brew's Unique Selling Proposition

23:51 Conclusion and How to Get in Touch

If you enjoyed this episode don’t forget to like and subscribe on our socials:

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Simply Hospitality Podcast

If you’re a chef who’s ever considered becoming a Food Inspector, this episode is packed with the information you need. We’re joined by three fantastic guests to explore what the career path looks like and how you can take the first steps.

First, we speak with Iain Ferris, Lecturer in Food Safety, Food Standards, and Food Law at the University of Birmingham. Iain shares insights about the course he offers for those wanting to become Food Inspectors, including entry requirements, course content, and costs.

Next, we’re joined by Chloe Goodship, a Food Regulatory Officer and former chef. Chloe completed the Birmingham course and talks to us about her experience both studying and transitioning into her role as a Food Inspector, a career she has now been in for nearly two years.

Finally, Jon Buttolph, Executive Director at the Chartered Institute of Environmental Health (CIEH), joins us to explain the wider opportunities available in Environmental Health careers.

If you're interested in learning more about courses and careers in Environmental Health, visit the Chartered Institute of Environmental Health website: www.cieh.org.

In this episode of Simply Hospitality, we sit down with Hannah Youell to discuss the importance of employee wellbeing and inclusivity in the hospitality industry.

What We Cover:

🔹 Hannah’s Journey – What led her to focus on wellbeing and inclusivity in the workplace.
🔹 Defining Wellbeing & Inclusivity – How these concepts apply in hospitality and why they matter.
🔹 Common Barriers – The challenges small businesses face when trying to implement effective wellbeing initiatives.
🔹 Practical Tips – Actionable steps for restaurants and food businesses to create a supportive and inclusive work environment.
🔹 Measuring Success – How to track and assess the impact of wellbeing efforts.

Tune in for valuable insights and practical advice to help make hospitality a better place to work! 🎙️✨

In this episode, we’re joined by Jenny Bishop from Nice Group, who shares top marketing tips for restaurant owners looking to build their brand and attract more customers.

What We Cover:

• Marketing Basics – The simplest, most achievable first steps for branding your restaurant
• Low-Cost, High-Impact Strategies – Smart marketing ideas that don’t require a big budget
• Social Media Mistakes – What restaurants often get wrong & how to fix it
• Food Influencer Collaborations – Tips for getting noticed in the right circles
• Engaging Your Local Community – Building a loyal customer base through storytelling
• Handling Negative Reviews – The right way to respond to bad press
• Future Trends – What’s next in food marketing & how to stay ahead

🎧 Tune in now and get expert insights to level up your restaurant’s marketing in 2025!

📲 Follow & Subscribe to Simply Hospitality across the Social Platforms for more hospitality insights.

New FSA Allergen Guidance 

In this episode of Simply Hospitality, we discuss the NEW Food Standards Agency's (FSA) updated guidance on providing allergen information, issued on 5th March 2025. This guidance aims to support food businesses in effectively communicating allergen information to consumers, particularly those with food hypersensitivities.

Key Discussion Points:

• Overview of the Updated Guidance: The FSA's best practice guidance emphasizes the importance of providing written allergen information for non-prepacked foods, such as meals in restaurants, cafés, and takeaways. This written information should be accompanied by a conversation between staff and customers about allergen requirements. 
• Best Practices for Providing Allergen Information: The guidance includes recommendations such as:
• Ensuring written allergen information is always available for non-prepacked food.
• Encouraging staff to engage in conversations with customers about their allergen requirements.
• Voluntary 'Free From' Claims: The guidance addresses the use of voluntary information, such as 'free from' claims, and emphasizes the importance of clarity to avoid consumer confusion. For example, if a dish is labeled 'peanut free,' it must be ensured that the dish does not contain peanuts and cross-contamination is prevented. 
• Staff Training and Communication: Effective communication between staff and consumers is crucial. The guidance recommends that all staff receive training on allergens and food hypersensitivity to appreciate the potential consequences of providing incorrect information, which could be life-threatening. 
• Resources:

• FSA's Updated Allergen Guidance: For detailed information, access the full guidance on the FSA website: Allergen Information for Non-Prepacked Foods Best Practice: Summary | Food Standards Agency

This week on Simply Hospitality, we welcome back Emily Capps, Ruth’s Glastonbury EHO buddy, this time she is sharing her expertise in waste management, to discuss the UK's new Simpler Recycling scheme. These changes introduce new waste regulations that businesses need to be aware of.

If your company has ten or more employees, this episode is essential listening to ensure you meet your legal requirements. Plus, you'll gain fascinating insights into food waste that might surprise you!

Tune in for an informative discussion on how these regulatory changes impact the hospitality industry and what steps you can take to stay compliant.

In this bitesize episode we delve into the unglamourous details that every start up needs to think about, including:

- Kitchen planning: walls, floors and ceilings: is it durable and cleanable? Do you have a wash hand basin and have you thought about your potwash set up?

- Do you have the right equipment, lighting and electricity supply?

- Think about pest proofing, deep cleaning and extraction systems.

- Get yourself registered as a food business 28 days before you open.

- STAFF TRAINING! Food hygiene and people management go hand in hand so invest in both and you'll be off to a strong start :)

And oodles more about looking after your people from the lovely Lucy.

Enjoy and follow us on social media if you like what you hear!

Instagram: @simply_hospitality_the_podcast

Apprenticeships make sense BUT how can we make a success of them in our industry where labour costs have to be kept as lean as possible, and quality over quantity seems to be the best route forward?

Phil Trevett, L&D Manager from Somerset Larder, explains how they run a successful Apprenticeship Programme and the boundless positive outcomes that come from it.

Don't forget to give us a follow on our social media platforms so you don't miss an episode!

Simply Hospitality: The Podcast (@simply_hospitality_the_podcast) • Instagram photos and videos

Continuing to discuss the topic of the Autumn Budget with Chris Hayers from Match Accounting, in Part Two, Ruth and Lucy discuss:

- Budgeting properly: do you know your most profitable product?

- Profit and Loss analysis - know your numbers!

- The importance of keeping in regular communication with your accountant.

The goal is to cut through the noise and get to the heart of how these updates will impact our teams, our venues, and our communities. 

If you’d like to get in touch with Chris at Match Accounting, go to http://www.matchaccounting.co.uk and drop them a line.

Please subscribe to the pod if you have enjoyed this episode, and follow us on Instagram and Linked In to keep up to date on all the hot topics in the sector!

Ruth and Lucy step a little out of their comfort zone forthis episode, diving into the UK Autumn Budget and its impact on the hospitality sector. While they’re neither politicians nor finance experts, they’re asking the questions that matter most to hospitality business owners—because we all want to understand, in plain English, what these changes mean for us.

 

Here’s what we’re exploring in Part One:

🔹 Significant Changes:Now that the dust has settled, what are the key takeaways for hospitality? Topics like the National Insurance increase and Minimum Wage changes are front of mind.

🔹 Support forHospitality: Are there measures or financial support available to ease the adjustment period for our industry?

🔹 Consumer Spending: Will the budget influence how much customers are willing to spend?

The goal is to cut through the noise and get to the heart of how these updates will impact our teams, our venues, and our communities.

 

If you’d like to get in touch with Chris at Match Accounting, go to www.matchaccounting.co.uk and drop them a line.

Please subscribe to the pod if you have enjoyed this episode, and follow us on Instagram and Linked In to keep up to date on all the hot topics in the sector!

Is Glass the Biggest Sustainability Issue in Wine? 🍷♻️

The wine industry has a major sustainability challenge—glass bottles. While they’ve been the standard for centuries, their environmental impact is huge.

Here are some eye-opening stats:
📊60% of a wine bottle’s carbon footprint comes from producing and transporting glass.
♻️Only 70% of glass is recycled in the UK, with millions of tons still going to landfill.
🚛Heavier bottles = higher emissions—switching to lighter or alternative packaging can cut transport emissions by10-40%.
🔄Refillable bottles can be reused up to 30 times, massively reducing waste.

With growing awareness of sustainability, we need to ask:
✅ Areconsumers ready to embrace refillable bottles or alternative packaging?
✅ How canproducers and distributors reduce glass waste?
✅ Whatgovernment policies or initiatives could support a shift toward sustainable wine solutions?
✅ Whatinnovations are on the horizon for wine packaging?

Don't forget to follow us on Linked In, Instagram and wherever you get your podcasts :)

Live from The Source Trade Show in Exeter, listen to visitors and exhibitors share what they have to offer and what they one thing they would ask for they had direct line to Mr Keir Starmer!

Featuring...

Fleming Howden (4) Fleming Howden: Overview | LinkedIn

ScrocchiarellaSouth West Food Group

https://swgroup.co.uk

South West Sandwich Company

https://sandwichcompany.co.uk Blackthorn Salt

www.blackthornsalt.co.uk

NFU Mutual

www.nfumutual.co.uk

The Ginger Cat Deli

https://gingercatdeli.co.uk

The Michael Caines Academy in Exeter College

Michael Caines Academy - Exeter CollegeHale Events

www.hale-events.com

The Bar Teignmouth

Instagram:

(@thebarteignmouth) • Instagram photos and videos

Shandy Shack

www.shandyshack.co.uk

When in Rome Wine

www.wheninromewine.com

Glassworks International

https://glassworksinternational.com

Purbeck Ice Cream

www.purbeckicecream.co.uk

Westpoint

https://westpointexeter.co.uk

Scott's Crispy Onions

www.scottscrispyonions.com

Advanced Disposables

www.advanceddisposables.co.uk

Greg Parsons from Food Drink Devon

https://fooddrinkdevon.co.uk

Don’t forget to follow, like and subscribe on:

Instagram: Simply Hospitality: The Podcast (@simply_hospitality_the_podcast) • Instagram photos and videosLinked In: https://www.linkedin.com/company/simply-hospitality/

Jam then cream, or cream then jam...?

One of the many pivotal questions we'll be asking the suppliers at The Source Tradeshow next Tuesday and Wednesday.

Simply Hospitality is excited to be a media partner of the show, where we will be recording live from the trading floor! Listen to this week's episode to hear why this show needs to be in your diary - whether you're South West born and bred, or just fancy a jaunt to this beautiful part of the world to gain must have inspiration ahead of the busy season.

Check out The Source trade show – Inspiration and opportunity on a plate to register and we will see you there!

Don't forget to follow us on here and on our social media platfroms to ensure you don't miss an epsiode.

Are you doing enough to attract families to dine with you?

This week, we’re joined by hospitality research expert Katy Moses, founder and MD of KAM Insights, to explore what makes or breaks the family dining experience.

With over 600 million family dining occasions annually and an average spend of £4,015 per family per year on eating out, families are a key demographic for hospitality businesses.

In this episode, we cover:

• What a child-friendly atmosphere really looks like and how venues can balance it without alienating other customers.
• How to train staff to accommodate families, even during busy periods.

• Tips for smaller, independent restaurants.
• Examples of better kids' menus and why they matter.

Plus, we share insights from KAM’s 2024 Family Dining Report, which surveyed 1,000 parents and guardians of 0–12-year-olds to uncover top frustrations, key stats, and actionable ideas for creating a family-friendly experience that benefits both parents and kids.

Key Stats:

• 600 million family dining occasions annually in hospitality venues.
• £4,015 is the average family spend on dining out each year.
• 68% of parents want venues to focus more on being family-friendly.
• 49% think kids' menus are uninspiring.

Top Frustrations for Parents:

1. Long wait times.
2. Unfriendly staff.
3. Chaotic or noisy environments.
4. Lack of interesting kids' menu options.

What Families Want:

• Parents: Reasonable prices, cleanliness, a kid-friendly atmosphere, and friendly staff.

• Kids: Tasty food, fun atmospheres, friendly staff, fast service, and exciting desserts.

Don’t miss this insightful episode packed with practical tips to turn family dining into a win-win for your business and your guests!

Don't forget to follow or subscribe to Simply Hospitality to ensure you don't miss an episode.

In this episode of Simply Hospitality, we’re joined by the incredible Kat Thorne, an international keynote speaker, teacher, and consultant specializing in positive habits and well-being.

Kat is the founder and director of The Morning Gamechanger, an initiative dedicated to helping teams lead happier, healthier, and high-performing lives through intentional habits and personalized morning routines.

Here’s what we cover in this inspiring conversation:

🌟 The Morning Gamechanger Initiative

• What inspired Kat to create The Morning Gamechanger, and how her personal journey from workaholism and burnout has shaped its development.

💡 Advice for Leaders

• Insights on balancing well-being and work: Kat shares practical advice for restaurant owners and leaders who are struggling to juggle career demands with personal health.

🙌 Workplace Well-being

• Why workplace well-being is essential, especially in demanding industries like hospitality.

• The impact of positive habits on teams working long hours and in physically demanding environments.

• Strategies for overcoming unpredictable schedules to create a positive morning routine, even in hospitality.

• Real-life success stories where implementing a morning routine transformed performance and well-being.

Don’t miss this insightful episode filled with practical tips and inspiring stories that can help you and your team thrive.

Please follow or subscribe to Simply Hospitality to make sure you never miss an episode!

Building your network: you don’t have to do it all alone

In this episode Ruth and Lucy discuss the importance of using the skillset around you to build a team of people to support you in your venture.

You can find support both internally and externally in:

• Social media management

• HR support

• Health and Safety compliance

And much more.

Thinking about what you can delegate is key so listen to gain more insight into how you can spend time working ON your business and not IN it.

Like, follow and subscribe and check us out on social media to ensure you don’t miss out on any future episodes.

Bitesize: Hospitality New Years Resolutions

This week Lucy and Ruth discuss what to focus on to give you the best chance of success and growth in 2025.

- Lucy reminds everyone of the importance of one to ones – that 99% of your problems are caused by a lack of communication and how issues can be avoided with preventative action!

- Ruth discusses the importance of making sure you have everything in place to get a 5 in 2025.

Listen for more top tips in this bitesize episode of intention setting and action planning.

Please follow, subscribe and check us out on social media to make sure you don’t miss out on any future episodes!

Happy Christmas One and All!

To all those working in our vibrant sector this season, we hope you have a wonderful festive time and we look forward to sharing more insights with you in 2025!

Thank you for your support in 2024. Please continue to follow, subscribe and check us out on social media.

The Worker Protection (Amendment of Equality Act 2010) Act 2023 came into effect on 26 October 2024, introducing a legal duty for employers to proactively take reasonable steps to prevent sexual harassment.

In light of everything in the media recently around high profile figures, this is particularly topical.

- We discuss how good employers should be creating psychologically safe spaces to ensure team members feel comfortable speaking up when necessary.

- We talk about the need to train our teams in the difference between “banter” and harassment. In hospitality this is an even more potent issue than other industries.

- We chat about the need to prepare for situations connected with work including staff parties, where a risk assessment needs to be carried out. We discuss what this looks like and what precautions we can put in place.

Listen to ensure you are up to speed on your legal responsibilities.

If you enjoy this episode, please click follow or subscribe and give us a follow on social media.

In this episode of Simply Hospitality, we’re joined by Peter Collingridge, founder of branding and design agency Good Noise, to explore the value of working with experts to elevate your brand strategy.

Tune in as we discuss:

⭐️ The key advantages of using a branding and design agency versus managing everything in-house.

⭐️ Common mistakes businesses make when tackling branding and design themselves.

How to determine if your business should DIY or partner with an agency.

⭐️ The ROI you can expect when hiring a branding and design agency.

⭐️ Tips for building a successful client-agency relationship.

⭐️ A real-life success story showcasing how Good Noise transformed a business's marketing strategy.

Whether you're considering taking the leap into a professional partnership or looking for ways to enhance your brand, this episode is packed with actionable insights.

Listen now and start shaping your brand for success!

Please follow or subscribe to Simply Hospitality to support the podcast.

For more information on working with Good Noise go to https://www.goodnoise.co.uk

Understanding Employee Happiness: How Happy Are Your Staff, Really?

In this episode of Simply Hospitality, we sit down with Andrew Heath from WeThrive to explore the critical link between employee happiness and performance in the hospitality sector.

Here’s what we cover:

Why Staff Happiness Matters

- Why should hospitality businesses focus on staff happiness and engagement?

The connection between happy employees and exceptional customer service.

- Real-world examples of measurable improvements when companies prioritize well-being.

Measuring Engagement Effectively

- Best practices for gauging staff happiness in a fast-paced industry.

- How WeThrive’s unique approach makes a difference.

The Case for External Surveys

- Why unbiased, external surveys provide deeper insights.

- How external feedback tools can unlock actionable data.

Turning Feedback Into Action

- Practical tips for transforming survey results into meaningful workplace improvements.

- Prioritizing actions when feedback highlights multiple areas of concern.

Engagement Strategies for Small Businesses

- How SMEs can embrace employee engagement on a limited budget.

- Quick wins to boost staff morale without breaking the bank.

Tune in to learn actionable strategies to create a happier, more engaged workforce, and ultimately, a thriving hospitality business.

To find out more about how We Thrive could help you, go to https://wethrive.net

In this episode of Simply Hospitality, we dive intobest 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.

Connect With Us
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 theirinnovative 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 levelup to supervisory roles.

Sam Brown, founder of Candid Hospitality, discusses thetalent 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, theimportance 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 PromotionsUse 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 OccasionsTap 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 NightsThemed 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 CardsBuild 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 HoggersPrevent 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.

Episode Title: Employee Wellbeing After a Busy Summer Season in HospitalityHosts: Lucy & RuthEpisode Summary:In this episode of Simply Hospitality, Lucy and Ruth tackle a vital yet often overlooked topic in the hospitality industry—employee wellbeing, especially after the demanding summer season. The summer rush can leave teams exhausted, making it crucial for leaders to refocus on supporting their people as things slow down. Lucy shares three actionable tips to help you nurture your team’s wellbeing, boost morale, and set the stage for long-term success.Key Takeaways: • The Importance of Wellbeing: • Research shows happier employees are 13% more productive (Oxford University). • Investing $1 in employee wellbeing can yield up to $2.30 in productivity (PwC Australia). • • Tip #1: Acknowledge and Celebrate Efforts • Hosting post-summer events, sending personalized thank-yous, or creating awards like “Summer Stars” can significantly boost morale. • Action Idea: Create a peer-nominated award to foster a culture of appreciation. • Tip #2: Offer Flexible Recovery Time • Provide opportunities for staff to take shorter shifts or rest with some annual leave after the summer season to prevent burnout. • Action Idea: Implement a “recharge rota” for a couple of weeks, allowing team members to work reduced hours to recover. • Tip #3: Focus on Long-Term Wellbeing Initiatives • Go beyond immediate recovery by introducing ongoing wellness programs such as mental health resources, workshops, or fitness classes. • Action Idea: Partner with a wellness professional to offer monthly workshops on topics like stress management or mindfulness.Final Thoughts:Employee wellbeing is an ongoing commitment. By taking these steps, you can ensure your team feels valued, rested, and supported. As a result, you’ll see positive impacts on their productivity, job satisfaction, and ultimately, your business's success.Subscribe & Share:If you enjoyed this episode, don’t forget to subscribe to Simply Hospitality and share it with others in the industry. Remember, taking care of your team is the key to taking care of your business.Connect With Us: • Follow us on Instagram @simply_hospitality_the_podcast • Visit Ruth's website www.simply-safer.co.uk for more support and resources.Until next time, take care of your team, and they’ll take care of your business!

Welcome to Simply Hospitality. Ruth and Lucy are back for another season of unfiltered discussion to help real restauranteurs to tackle the highs and lows of the hospitality sector! With insights from experts, combined with their own experience, Simply Hospitality will empower you to take small actions to help your restaurant and teams thrive. Let’s go!

Hello! Welcome to Simply Hospitality!

Hello From The Other Side Of The Pass! And hello from the other side of the pond! As this week Ruth joins us from Long Beach, California as she attends the International Food Safety Conference and recounts for us some of the interesting and helpful things she has learned!

Hello From The Other Side Of The Pass!

This week Ruth and Lucy chat multi-generational teams and the key to adapting your communication style to get the best out of every single team member regardless of their age. They dive into the wonderful world of Gen Z and talk strategies for engaging and motivating this unique generation and unlocking their potential. They are our future after all! Happy listening

Hello From the Other Side Of The Pass!Emma joins Ruth and Lucy once more to highlight the risks of “Sole Trader” status, and what we should be aware of when it comes to signing contracts with suppliers. One of those nitty gritty issues, that’s so useful to get right now, in order to avoid paying the price in the future. 

Hello From The Other Side Of The Pass!This week our hosts discuss all things music, lighting and ambiance with our special guest and Interior Designer Charlie Smith.

Hello From The Other Side Of The Pass! Our host Ruth is live from Glastonbury festival talking to food stall owners about the challenges of operating at the biggest festival in the country!

Hello From The Other Side Of The Pass!

Ever wanted to know what goes on inside the workings of one of the most prestigious racecourses in the world?

James shares his story of a deep-rooted passion for this English Insitution and the challenges that come with running such a large scale operation in the current climate.

Hello From The Other Side Of The Pass!

Ruth and Lucy record from Hampshire Fare and Portsmouth City Councils local food and drink expo to launch Southsea Food Festival. They meet suppliers, educators and the CEO of Portsmouth City Council 🎉

Hello From The Other Side Of The Pass!

Ruth and Lucy discuss the struggles and strategies navigating short term staff recruitment. You are not alone! Listen for top tips on how to retain staff and where to find them.

Hello From The Other Side Of The Pass!

From floods, to dodgy oysters, Ruth and Lucy discuss some contingency plans that can help you to be ready for when the worst happens. Panic not! Keep Calm and Carry On 💪🏼

Hello From The Other Side Of The Pass! Our Host Ruth has done a 'thing', and that is a whistle stop tour of HACCP (Hazard-Analysis-Critical-Control-Points) so that next time Jeremy Clarkson does a 'thing' he knows what he needs to do to keep Cheerful Charlie happy.

Hello From The Other Side Of The Pass! Campylobacter the biggest cause of Food Bourne illness in the Uk. Take a listen to learn where it comes form and how to prevent becoming ill or making your customers ill. Also, very useful for home cooking – the same rules apply. 

 

Hello From The Other Side Of The Pass! Had somebody leave unexpectedly? Always be one step ahead with a solid succession plan in place. Listen to this weeks episode to get the lowdown on why it’s so vital and how to get one in place 💪🏼