Stay updated with breaking news from ஜார்ஜ் பர்நல். Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
at Bradley, comments: “Even with being restricted to outside only service, we’ve been pleasantly surprised at the level of demand we’ve seen over the last 3 weeks. This has however presented some challenges with resourcing. Like many others in our industry, as reopening approached we experienced a wave of resignations due to staff deciding to leave the industry and based on our initial expectations for outside reopening, we thought we would be ok. However, it quite quickly became apparent that we needed to recruit. Recruitment for chefs and full time front of house staff has proved extremely difficult. We’re seeing low numbers of applications and experiencing high levels of no shows to interviews and trial shifts. Job seekers are understandably weary of applying for jobs in the hospitality industry after the turbulence of the past 13 months, but businesses like mine are at the point where once we do reopen inside, if applicant numbers do not increase we may have to l ....
News Published: 17th February 2021 16:23 Cowplain restaurant, Koop+Kraft, is celebrating reaching its third year in business after overcoming a year of challenges and changes. The restaurant opened in February 2018 and founder George Purnell said he was proud to have reached their third anniversary. ‘We’d usually celebrate our birthday with a big occasion with big discounts and possibly even events over a few days, but obviously with the restaurant being closed, that’s not something we’ve been able to do this year. Fingers crossed we’ll be able to do so later this year. ‘When we first opened our doors in 2018, three years seemed an intimidatingly long way away and to now reach that landmark is something the team and I are incredibly pleased to have done. ....
Submitting. Koop + Kraft, Cowplain. Biscoff Blizzard, The Grinch and Sloe Bells Ring ‘We have added our Christmas food menu items to our takeaway menu as well as our beers and cocktails so people can still enjoy them. ‘We want to thank everyone for their ongoing support and well wishes. It is exactly we what helped us survive this crazy year and this next set of restrictions. Eloise Houghton started Fat Stacks Southsea last year through Instagram, Facebook and Deliveroo, after graduating from her business management with entrepreneurship course at the University of Portsmouth and saw her pancake business boom in popularity. ....
Astronomical amounts of food are being binned by restaurants and pubs because of the substantial meal rule -with scotch eggs and even OYSTERS going to waste Pubs in Tier 2 areas say that they are struggling to deal with a rise in food waste Leftovers are difficult to donate to food waste charities because of safety rules The Prince Albert pub in Stroud said food waste was awful at Christmas time Gary Murphy of Ye Olde Mitre in High Barnet is worried for customers health Dorset pub owner Lee Worsley said food waste comes amid school meal pledge ....