National Waiters’ Day 16 May

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National Waiters’ Day will take place this 16 May 2017, as the campaign, led by The Springboard Charity and Fred Sirieix, celebrates its 5th anniversary.

Waiters and front of house professionals will again be racing through London’s Hyde Park and other locations across the UK, as part of a celebration and promotion of front of house roles. The day aims to showcase the dedication, skills and hard work of front of house staff, as well as the great potential for rewarding careers in the hospitality industry, which employs 2.9 million people in the UK.

Alongside the waiters’ race, London’s Hyde Park event will involve activities which showcase hospitality employers and the skills needed for front of house roles. Hospitality businesses are opening their doors with careers talks and taster days, while the @WaitersDay_UK Twitter account will lead the social media campaign with the hashtag #NWD2017. Everyone can use the hashtag ahead of and on the day, whether tweeting a front of house team photo, or a photo from a National Waiters’ Day activity.

Fred Sirieix, General Manager at Galvin at Windows, said: “I’m excited to once again lead the race and celebrations in Hyde Park this 16th May – to be celebrating our fifth year of National Waiters’ Day is a wonderful milestone! It’s essential that we promote the ocean of career opportunities hospitality has to offer, celebrate the hard work of front of house professionals, and encourage more people to begin great careers in hospitality. With all the opportunities available, you can work hard and be rewarded with success – there has never been a more exciting time to join this special industry.”

The aim of National Waiters’ Day is to change perceptions regarding front of house roles and highlight the rewarding career progression routes that hospitality offers. Hospitality, leisure and tourism businesses are invited to offer activities, demonstrations and challenges for prospective employees and students.

Anne Pierce, Springboard’s CEO, said: “National Waiters’ Day was created to increase awareness of the range of roles available in front of house, and at the same time, to celebrate the work of the millions who work in the industry. It’s the ideal opportunity for jobseekers and businesses alike, with activities ranging from skills challenges to talks, and of course the waiters’ race!”

The event is sponsored by Bunzl, Chaud Devant, Continental Chef Supplies and the Wine and Spirit Education Trust.

For more information, to register a National Waiters’ Day event, or to sign up, visit: https://nationalwaitersday.com/

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Masterclasses for #Chefs show how to make the most of provisions

The Institute of Hospitality’s membership is made up of hospitality professionals in all types of roles across our exciting industry. Many of our members work within the foodservice sector. Their roles range from restaurant management to chef roles in upscale restaurants or gastropubs, to care catering and teaching.

The Chef Masterclasses can be used by professionals, students and academics to save £££. Ker-ching!
These Chef Masterclasses can be used by professionals, students and academics to save £££. Ka-ching!

If you’re responsible for foodservice or are teaching or studying in this area, these brief Chef Masterclass videos show you how to make the most of your food investment. For example, get practical tips and ideas on how to get more from valuable ingredients and waste less meat, vegetables or fish.

Good for you, good for your business and good for the environment!

 

Drop a dime on food crime with the FSA’s Food Crime Confidential

Do you suspect a business of dishonesty involving food, drink or animal feed? The NEW Food Crime Confidential is a reporting facility where anyone with suspicions about food crime can report them safely and in confidence, over the phone or through email.

Food Crime Confidential is overseen by the Food Standards Agency’s National Food Crime Unit (NFCU), which works with partners to protect consumers from serious criminal activity that impacts on the safety or authenticity of the food and drink they consume.

The facility is particularly targeted at those working in or around the UK food industry. Employees of the hospitality industry are well-placed to provide information which could help the NFCU identify and pursue offenders.

The National Food Crime Unit would like to hear from anyone who has suspicions:

  • that food or drink contains things which it shouldn’t
  • that methods used in your workplace for producing, processing, storing, labelling or transporting food do not seem quite right
  • that an item of food or drink says it is of a certain quality or from a specific place or region, but it doesn’t appear to be.FoodCrimeConfidential

‘Drop a dime’ on suspicious activities: call 0207 276 8787 or email foodcrime@foodstandards.gsi.gov.uk

Allergens in food cost more than you think. Use our #AllergensToolbox to keep your customers safe

The benign looking peanut can kill
The benign looking peanut can kill

The tragic death of a young pub manager after consuming a nut-tainted curry has resulted in a six year prison sentence for the owner of the Yorkshire curry house. The jury determined that the owner had tried to save money by substituting a cheaper nut product, then failed to inform customers.

The UK’s Crown Prosecution Service and the police are warning caterers and the food service industry that they have a duty of care to customers. UK food service businesses must comply with the Food Information Regulations regarding labelling and informing customers about the 14 allergens in their food.

The message is clear: you will be prosecuted if you violate the law. To ensure that you and your staff understand your obligations with regard to allergens and customer safety, use the Institute of Hospitality’s free-to-members Allergens Toolbox.

Book our forthcoming webinar on the 31st May, 3pm – Achieving Top Food Hygiene Ratings HERE. The webinar is presented by Melissa Thompson MIH, Director at Safer Food Scores. Melissa was a contributor to the Institute’s Allergens Toolbox and will answer your questions about food hygiene and allergens during the webinar. Seats are limited so book now!

 

 

Students & foodservice managers: “7 Steps to Food Cost Control”

It’s great when industry executives share wisdom gathered from years of experience in the industry and influential teachers and mentors. Kirby Payne’s succinct article, recently published by the experts at HVS Consulting, shows how a former professor still inspires Payne.

Use these 7 steps to see if your business is managing its food costs effectively
Use these 7 steps to see if your business is managing its food costs effectively

In his article, Payne highlights “7 Steps to Food Cost Control”. The list is derived from the teachings of Payne’s former professor at Florida State University, the respected hospitality academic and author Peter Dukas.

The hospitality industry adapts to the business world, but in many areas, i.e. customer service or fine dining, the tried and tested methods never lose their importance for the industry. Similarly, the 7 steps are still applicable today even though they were developed and taught over 40 years ago.

Find Payne’s practical article outlining the 7 steps HERE. Reading between the lines, however, we’d say this article is more than a practical list of how to control costs; it is a subtle tribute to the impact of Professor Dukas’s teaching.

How secure is the UK’s £200b food & drink industry?

FoodCrimeFollowing the horsemeat scandal in 2013, food crime hasn’t been making front page headlines. However, that doesn’t mean the problem has gone away. Food and drink crime often occurs ‘under the radar’ and can be difficult to detect. In addition, the sheer volume of the UK’s food and drink outlets in an industry worth £200 billion means the sector is particularly vulnerable to illegal activities from lone fraudsters to organised criminals.

The impact of food and drink fraud shouldn’t be underestimated.  The harm caused to the consumer by fake or adulterated products can result in serious illness, injury or even death. For example, the dangers of fake vodka come to mind. In business terms, this type of fraud undermines legitimate companies, the government and the sector as a whole.

Here in the UK, the Food Standards Agency’s recently formed National Food Crime Unit (NFCU) focuses on the security of food and beverages by working with UK police, Europol and Europe’s Food Fraud Network. The NFCU’s aim is to protect consumers from unsafe, adulterated or bogus food and drink by helping to prevent, detect and prosecute criminal activities involving food and drink fraud.

An excellent new NFCU report examines the issue of threats to our food and drink. Food Crime Annual Strategic Assessment: a 2016 baseline makes informative reading for anyone working in or researching the foodservice industry from kitchen staff and students to contract caterers and business owners. The report explains the impact of food and drink crime and assesses the threats posed to particular commodoties – from meat and fish to olive oil and supplements. It also highlights criminals’ techniques to help flag up suspicious activities and affected products for both consumers and the industry.

If you suspect food or drink fraud or have concerns about the provenance of a product, contact your local authority or the NFCU so they can undertake an investigation. Use the FSA’s online search facility to find the local authority’s food law enforcement officer, or send details to the National Food Crime Unit at: foodfraud@foodstandards.gsi.gov.uk.

Service on a Plate: a must-have title for academics, students and food service managers

A very readable title that examines contract catering's beginnings and looks to its future
A very readable new title that examines contract catering’s beginnings and looks to its future

Service on a Plate – The Story of Contract Catering is a new hospitality title that is essential reading for anyone studying, or working in, hospitality and food service. It reveals the unexpected twists and turns in a sector that has created more millionaires than any other part of the UK’s hospitality industry!

Co-authors Miles Quest FIH and Jim Cartwright, chairman of Dine Contract Catering, examine the sector’s lively beginnings in the chop houses and Livery Halls of Victorian London, its increasing relevance through two world wars, and the ensuing boardroom coups and takeovers in what has become a multi-billion pound industry. Today, contract catering employs over 110,000 people in the UK and is firmly embedded in many sectors including leisure, the military, healthcare and education.

“We have written a book about the industry for the industry and I hope it will both interest and entertain those who are working in it as well as encourage young people to grow their careers in contract catering,” says Jim Cartwright.

“There has been a great deal of noise recently about the increasing career opportunities in the hospitality industry and about a lack of skilled people to fill them.  At a time when many are struggling to find jobs after leaving education, the contract catering sector offers a dynamic career that has led many to a personal fortune.”

This book brings to life a sector which has provided many thousands of people with a highly successful career path and extraordinary opportunities for professional and personal growth.

Recognising the importance of Service on a Plate to budding hospitality professionals, Nestlé Professional® has provided copies of the book to catering colleges across the UK, but the Institute recommends the title to managers with an interest in the sector, for use in hospitality and business management libraries, and in academic programmes because it provides a well-written and enjoyable look at contract catering’s history and, perhaps more importantly, highlights how canny hospitality professionals recognised opportunities, strategised, and built an integral sector that now spans the globe. The book is sponsored by Dine Contract Catering Ltd and is published by H2O Publishing.

To get your copy of Service on a Plate – The Story of Contract Catering, go to Amazon www.amazon.co.uk