RESTAURANT
UPDATE
The latest news, products and services from the restaurant industry, for the restaurant industry August 2022
LUXURY OUTDOOR FURNITURE Moda Commercial has been successfully working with hospitality clients, assisting in their operations and providing modular configurations to adapt to changing scenarios.
commercial@modafurnishings.co.uk
modafurnishings.co.uk/commercial
Moda, where outdoor furniture really means business. Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.
of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.
A tailored approach With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements. Expert account managers are on hand to offer a tailored approach, managing site visits and sampling to guide you through the process of your purchase. With Moda’s market-leading 3d rendering service, designs can be modelled into businesses’ properties and space, providing visual impressions and assisting with further planning and decision-making.
Uniquely modular, uniquely Moda Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements. It creates a compelling fusion of aesthetics and adaptability.
The choice is almost limitless, with a host of options of sofa combinations, not to mention dining ranges which incorporate unique features such as drinks coolers and fire pit inserts.
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Moda is well placed to meet the demands of the commercial market with stock available for timely delivery via their impressive fleet of 150 in-house vehicles. This enables Moda Smart furniture to drive to exceed client expectations businesses forward through fast delivery, meticulous installation and aftercare. Their With their all-weather materials team of fully-trained engineers and uncompromising build quality, Moda furniture collections are available to you at no extra cost, covering unpacking, are meticulously engineered to furniture placement and the withstand the demands of the removal of all packaging for modern workplace - and the recycling. great British weather. Every item
Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015 or email: commercial@modafurnishings.co.uk modafurnishings.co.uk/commercial
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August 2022
Adele Roberts Editorial adele@restaurant-update.co.uk 01843 595818 Jodie Little Managing Director jodie@jetdigital.co.uk 01843 593868 www.restaurant-update.co.uk
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RESTAURANT
UPDATE
Piccolino, the Italian dining concept from Individual Restaurants, has reopened the doors to its Heddon Street venue following the completion of a £1.5m refurbishment project. The two-storey restaurant has undergone an extensive internal and external revamp after closing back in April. In that time, a large lower ground private dining and events space has been created, alongside an extensive 82sq metre al fresco garden lounge in front of the site. Updated interiors combine marble flooring and oak furniture with bespoke wallpapers and light turquoise fabrics, establishing a lighter dining atmosphere.
Piccolino completes £1.5m Heddon Street refurbishment
The new summer menu is inspired by the different regions of Italy. Highlights include the arancini tartufo as an antipasti, Caprese burrata salad, linguine all ‘arragosta and an extensive selection of steaks. The menu also features a selection of pizzas made inside the wood fired oven imported from Italy. The drinks menu will see over 50 Italian wines alongside classic Italian cocktails and soft drinks. Heading up the kitchen team will be Sicilian head chef Natale Falcone, who has been with Individual Restaurants for 10 years, having started as chef de partie back in 2011. Also on the team is master baker Davide Argentino, worldwide master consultant and World Champion 2018 of Best Pizza Dough at the World Exhibition in Shanghai. On the venue relaunch, Argentino comments: “We have put a lot of work into our new home on Heddon Street and are incredibly excited to welcome guests back to this prestigious part of London to experience Piccolino’s next level thriving dining destination.”
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New Japanese restaurant and bar Koyn to open in Mayfair London’s Mayfair will soon see a new modern izakaya open its doors – the Japanese take on the tapas bar or gastropub. Koyn, which opens on 9 September, is the fifth restaurant from father and daughter duo Samyukta and Dinesh Nair, whose LSL Capital also owns MiMi Meifair, Michelinstarred Jamavar, Bombay Bustle and Socca, a Southern French, Mediterranean-style restaurant in collaboration with Claude Bosi that is due to open this summer. Izakaya, which can be found everywhere in Japan, is a word made up the of characters or kanji for ‘stay-drink-place’, and is traditionally a place to have a drink (traditionally beer, sake or whiskey) and a variety of dishes with friends. The new venue says it is inspired by Japan’s ancient appreciation for simplicity and harmony and will comprise a contemporary dining experience inspired by Japan’s enigmatic volcano, Mount Fuji, where “a lush alpine environment peacefully co-exists with the fires raging below”. Restauranteer Samyukta Nair Samyukta and Fabled Studio’s Tom Strother have designed the two-storey space “to symbolise the complementary forces at play in the ancient volcano”, they say, reflecting “the balance between calm and volatile energy”.
The green Midori room, on the ground floor is inspired by the landscape of Japanese zen gardens and the striking pink moss growing on the fertile volcanic soil of the snow-capped peak. It houses the marble Verde Cipollino boutique sushi bar, which is backed by an illuminated mirror skyscape. This calm room has been designed to contrast with the charred Magma room below it, which represents an active, bubbling volcano. This will feature a traditional binchotan-charcoalfuelled robata grill, made from black slatted timber and rainforest marble and lined with burnt orange leather stools, where guests can sit close enough to the flames to feel the heat. Executive chef Rhys Cattermoul, previously of Nobo London and Hong Kong has devised a menu inspired by this same natural balance, showcasing Japanese cuisine that uses locally sourced produce. Dishes include sushi classics such as native lobster tempura sushi roll with chargrilled red pepper & creamy yuzu lemon and Applewood smoked Japanese A5 Kagoshima wagyu sushi roll with asparagus, kanpyo & black truffle, along with freshly grilled dishes such as hojicha-smoked lamb marinated with spicy kuromame miso, hispi cabbage grilled with homemade koji dressing or wagyu ishiyaki, served on a sizzling hot stone. Other dishes include steamed clams ‘nabe’ (seafood broth) with cordycep mushroom, yuzu sake soy, spinach and samphire and Red mullet tempura with yuzu kosho tosazu and homemade kombu salt.
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RESTAURANT
UPDATE
HOW TO ELEVATE FOOD WITH AMERICAN CRAFT BEER
In America pairing beer with food is far more prevalent than in the UK and much sought-after, high demand events take place annually. They draw huge interest from across America, and further afield, where the world of gastronomy and American craft beer collide in an exclusive, unique culinary extravaganza.
SAVOR is a ‘hot’ ticket for breweries too. Brewers participate in a lottery to be selected, and then present two beers they want to showcase. Dulye and team go about evaluating the beers and creating the ultimate pairing that will showcase the flavours of both the beer and the food.
One such example is SAVOR, a oneoff carefully curated beer and food pairing event organised by the Brewers Association, the trade association representing small and independent American craft brewers. SAVOR is an annual showstopper that pairs 110 American craft breweries serving 225 beers with 65 exquisite small bites. Each dish is masterminded by the Brewers Association’s Executive Chef and international beer and food pairing expert, Adam Dulye supported by a team of award-winning chefs. Now in its 11th year running, SAVOR is a mecca for gastronomes and attracts 2,500 guests from all over the world.
SAVOR is different to most beer events because it allows guests the opportunity to engage with the people behind the brewery and the beers. Brewers/brewery owners are present at each station to pour their beers while talking and interacting with guests. This allows beer lovers to get up close and personal with some of the ‘rockstars’ of the American craft brewing world which helps to heighten their whole SAVOR experience.
Adam Dulye explains: “The biggest challenge is organising the layout because 220+ beers need to be placed in a flow that works and the corresponding dish for each beer has to be assigned a kitchen location, map and service plan.”
The high quality and full flavour of American craft beer combined with a wide diversity of innovative beer styles, lends itself perfectly to pairing with food, for examples:
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The Bruery Portified Black Tuesday with sticky toffee pudding, cream and ginger.
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Oskar Blues Brewery Imperial Stout Aged in Port and Rye Whiskey Barrels with grilled flat iron steak, roasted fig miso.
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DC Brau Brewing Co Imperial Oatmeal Stout with burnt ends and fennel slaw
In the UK, American craft beer is available from selected wholesalers or direct from www.cascadeclub.co.uk or www.uk.athleticbrewing.com www.brewersassociation.org
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Survey: Digital Workplaces Help Frontline Teams Look Beyond the “Big Quit” Hospitality and retail workers want engagement and opportunities for personal growth YOOBIC, the digital workplace leader, today announced the publication of the 2022 State of the Frontline Employee Experience survey —a major global report offering unique insights into the challenges facing hospitality and retail workers and their employers in an era of COVID-19, labour shortages, supply chain disruptions, and economic uncertainty.
Drawing on input from 1400 frontline workers from the United Kingdom, United States, Canada and France, the survey reveals that despite the challenges they face, frontline workers aren’t rushing to join the Great Resignation. In fact, almost two-thirds of frontline workers remain fiercely loyal to their employers, and plan to remain in their current positions for at least another 4 years — even as they feel increasingly burdened by the strains of their jobs. To reward, engage, and retain these vital frontline employees, the survey shows, retail and hospitality businesses need to find creative ways to provide meaningful engagement and growth opportunities. Today’s frontline workers crave fulfilling careers with employers that give them:
Efficient workload management. The great resignation left many retail and hospitality companies understaffed, and 81% of workers say they want managers to support them with upgraded processes to ensure teams aren’t overburdened. Opportunities for growth. More than half of employees feel their organizations are investing in them, but six out of 10 crave even greater opportunities to keep learning and to grow into bigger roles. Recognition. Six out of 10 employees say they’re proud of the work they do, and more than four-fifths want their employers to clearly acknowledge their contributions and the value they bring. A sense of shared mission. More than two-thirds of frontline employees feel close to their co-workers, but they want their employers to do more to create connected workplaces and share HQ’s leadership vision with frontline teams.
Support and empathy. Seven out of 10 employees feel they’ve been kept physically safe during the pandemic, but many would also like their employers to do more to support their mental health and overall wellbeing. The survey shows that employers in the UK have the room to grow in these areas. Nearly half (47%) of UK hospitality and retail workers describe inadequate staffing as the biggest challenge they face in their role, compared to 31% in Canada and 36% in France. Perhaps because of these strains, the U.K.’s frontline workers were less likely than employees based elsewhere in the world to view their jobs as lifelong careers. Just 29% of UK hospitality and retail workers plan to stay in the industry until retirement, for instance, compared to 37% of French retail workers and 36% of Canadian workers. But frontline teams are also eager to work with their employers to find positive solutions to the challenges they face. Half of workers would welcome new tools, such as digital messaging apps or task-management tools, to streamline workflows and boost collaboration. Almost four-fifths say they want more opportunities to connect with co-workers, and more than two-thirds want employers to give them a better understanding of their role in the broader organization. “There has never been a more exciting, meaningful, and bountiful time to choose retail as a career. Why do I say that? As a retail professional, you are an entrepreneur. You are a leader and coach. You can influence company decisions at any level across the company. You are making a memorable, positive impact on the lives of everyone around you,” writes Ron Thurston, bestselling author of Retail Pride, in the foreword to the report. “Frontline store teams can now be equipped with cutting-edge tools and technologies such as digital workplace apps and become knowledge workers, no less critical than anyone in a corporate role.” “Over the past year, frontline teams have rightfully gained widespread recognition for the vital work they do. This survey shows that despite the very real challenges they face, frontline teams remain loyal to their employers and eager to make even greater contributions,” says Fabrice Haiat, CEO and co-founder of YOOBIC. “With digital workplace solutions to drive collaboration, engagement, and learning, employers can reward their frontline teams, boost employee retention and productivity, and help turn hospitality and retail work into lifelong careers of which frontline workers can feel truly proud.” To access the full survey report, visit this link. PAGE
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RESTAURANT
UPDATE
Restaurant booking technology innovation means constantly staying ahead of the game and delivering a functional product to make clients’ lives easier, explains Jaipal Yadav, Managing Director at restaurant software business Favouritetable in this exclusive interview.
Favouritetable - innovation on the menu for restaurateurs
How did Favouritetable come into existence? In 2010 I was enjoying a meal in a friend’s restaurant and afterwards he showed me a hefty bill from his booking software provider. When I asked why it cost so much, he explained: ‘There’s no alternative. These guys have a monopoly and so I have to pay whatever they ask.’ This sparked the idea of a service that would help restaurateurs by offering an innovative web-based and cost-efficient software solution. Developing technology has always been my passion and I love writing applications that solve complex problems. Our journey to create Favouritetable started from this point and we quickly developed the most innovative restaurant software product on the market. What is the most innovative element? I initially designed a fledgling system which allows restaurants, café bars and pubs to take and manage online bookings, boosting their revenue in the process. We have continued to innovate by expanding our love of contemporary technology, meaning we must constantly stay ahead of the game and deliver a functional product, which makes our clients’ lives easier in an intuitive and user-friendly way. A good example of this is our ‘Collection and Delivery’ module, which we developed, tested, and released in less than two weeks after the Covid pandemic hit using the most up-to-date tools. This
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become a critical feature for our clients, offering a new sales channel which in many cases ended up generating an additional £15,000 per month for restaurants. The Favouritetable online restaurant management system additionally features an all-in-one suite of functionality to turn compliance into happy customers. This includes modules for online booking and pre-ordering, special event bookings, table pre-ordering and payment, and timeslot scheduling. Add to this an intuitive booking diary, graphical table plans, marketing module and customer database, and you’ve got a system that’s been built by a team who are restaurateurs at heart and understand the everyday challenges these businesses face. Of course, the other and perhaps most revolutionary aspect of Favouritetable is its price. We opted for a fixed, monthlysubscription model, rather than topslicing the restaurant’s hard-earned cash like so many of our competitors do. How have you developed and expanded your customer base? In the early days I was juggling multiple projects so Favouritetable started as a part-time activity with me working late evenings while travelling around my local area and literally knocking on restaurant doors to showcase the product. However, as word spread and our customer base grew, we gradually recruited a new team of friendly faces and experts in their field to help with sales, development and partnership building. Today the Favouritetable brand represents our team’s own core values,
which are perhaps best expressed by our slogan- ‘Passionate about restaurants.’ The company has grown considerably and our software now supports a diverse range of restaurants, pubs and cafés across the UK. Innovation remains at the heart of the Favouritetable mission and we’re driven by two key factors: Our love of contemporary technology, and our drive to give customers product functionality that makes their lives easier in an intuitive and user-friendly way. What’s next for Favouritetable? As new customers join us we benefit from their feedback, which continually informs our development cycle. We understand this is a very competitive market and so never stop innovating. Our focus remains tightly locked on technical infrastructure, new and improved operating models, and finding money-saving efficiencies for our customers. We fully appreciate that in a postpandemic world, as well as providing a high level of food and drink, ambience and service, restaurant owners now have the added pressure of applying health measures to encourage and retain customers. Done properly and with the right technology new ways of working can be introduced which comply with legislation and actually increase client satisfaction, enhance the experience and generate a high level of customer support. We couldn’t be more excited about the future.” For further details: restaurant.favouritetable.com
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7 Most Common Problems I Find in Hotel Bedrooms on a Photoshoot
A perfectly prepared bedroom
I’ve been lucky enough to experience some truly seamless photoshoots; the ones where I arrive, the staff have everything styled and ready for me, and I find every space is immaculately presented and ready to shoot.
7 Most Common Problems I Find in Hotel Bedrooms on a Shoot
However, not every shoot is perfect. Sometimes, external circumstances get in the way and sometimes there are a lot of small things that hold up the shoot that could have been avoided with a little more preparation.
Wrinkles in Bedsheets I have often walked into a room to find the bedsheets fresh and clean but wrinkled, with creases from where they’ve been stored. These are often creases and lines we don’t notice when we’re stood in the room, but through the lens of a camera, becomes obvious. The solution? Ask one of your housekeeping staff to steam iron the bedsheets in any bedrooms being photographed the day before the shoot.
Why You Should Prepare Bedrooms Beforehand Save Time – You pay your photographer for their expertise and eye for a photo, and while that certainly does include spotting that chair that would give the room a much more put-together feel if it was at just a slightly different angle, you probably don’t want them spending their time pulling the bedspread straight. Save Time in Post-Production – With the prevalence of photo manipulation in the media, people tend to rely on tools like Photoshop to perfect any issue. The thing is, however, is a photo that’s ready to use as soon as my finger leaves the capture button (bar maybe a little lighting changes or colour correction) will always look better than one I’ve spent an hour or more fiddling with in Photoshop. Get Your Assets Faster – Don’t forget that if there’s little to do in post-production, you’ll get your assets much faster, ready to give to your web developer, marketing team, or anyone else that needs them. Get the Best From Your Photographer – If your photographer is constantly looking out for what needs to be fixed, they’re going to have to do more to get in the right headspace for capturing the image and angle that will best convey the story of staying at your hotel to those viewing the image. Remember that the camera is the tool, the photographer is the one with the skill, Re so you need to ensure they’ve got the right environment to work with and aren’t spending their time picking up a stray receipt from under the bed and pulling the curtains straight. You’re also much more likely to get extra shots the photographer saw as they moved around your space, rather than simply the shots on your list.
Now we know why it’s worth paying attention to the details, here are a few key areas I often find haven’t been properly prepared:
Dirty Windows This is an easy one to overlook when you’re in the room but shows up in photos. It’s not unusual to see the vague outline of a pigeon wing distorting the view out the window. Make sure you get the outside of the windows cleaned a few days before the shoot, and clean the inside as soon as the room is vacated by the last guest before the shoot to get rid of any fingerprints. Stray Marketing Materials We’ve all seen the leaflets in hotel rooms advertising the hotel’s services and local attractions, especially if the hotel caters to families, but they don’t need to be displayed in your photos. Make sure any leaflets and other marketing materials are removed from the room (or put away) before the photoshoot. Wrinkled Curtains Curtains are an area easy to overlook in a hotel room, especially if the focus of the room is on the incredible view. Most drapes are heavy and dark to block out light outside, but it’s still not uncommon to find wrinkled curtains in rooms. Make sure your staff ensure the curtains are wrinkle-free, and steam iron them if necessary. Broken Lightbulbs I will often use artificial lighting to support natural lighting in rooms, especially on darker days. I’ve found lightbulbs to be out a surprising amount, which either means I have to work with subpar lighting or wait for the staff to replace the bulb. It’s a seemingly small thing, but it can seriously hold up a shoot or mean I have to work harder in post-production to make the room look warm and welcoming. Check all light sources before the shoot and replace any bulbs as necessary. Dirty Carpets This is such a simple fix, yet you’d be surprised how many times I’ve found a room with a dirty, stained, or old carpet. Ideally, get the carpet cleaned before the photoshoot, or if the carpet’s old, choose a room with a better quality carpet. Faulty Fixtures, Fittings & Furniture In older hotels, it’s not uncommon to find a well-loved piece of furniture that has frayed edges, a lamp with a shade that doesn’t sit straight, and other minor issues. While some of these may not bother your guests, they don’t give the right message to your future clientele. Make sure you look at the room objectively and have these issues fixed (or hide them) before the shoot. If that’s not possible, consider using a room that’s in a better state of repair.
VIKTOR KERY HOTEL PHOTOGRAPHER
www.hotelphotos.co.uk | viktor@hotelphotos.co.uk Approved and trusted by renowned hotel brands and operators. Join The Creative Click and keep your fingers on the pulse of hotel marketing from a photography perspective:
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RESTAURANT
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Leading global architect on ‘the beauty of awkwardness and daring to be different’ and what’s next for the wellness travel industry as the world opens up… Where do you seek inspiration from? Inspiration is a strange and wonderful thing. It very rarely comes from a pure focus on the brief nor the end product for me. Inspiration is the journey itself, a journey of discovery through trial and error. I remember in school; I had a strange habit of stepping away from my painting / artwork very frequently and gazing at it from a far. It helped me physically step out of my thoughts and relook at what I was creating. Hilariously this habit carried though to when I was working as a young architect even as the industry moved away from physical drawing boards and into computers. Halfway through working on something on my computer, I would stand up take a few steps back from the screen and with a tilt of my head, reassess what was being created in the virtual world. My colleagues found great mirth in this strange quirk. I love that inspiration tends to blindside me, it may come from a conversation with someone, while painting, reading – or even taking a step away to design something else – as well as exploring what is inspiring the fashion runways that season, or revisiting seasons past.
probably needs a bit of explanation. On a personal note, I’d occasionally consider myself a bit of a gawky person, and the beauty of this is that I tend to quickly pick up on the quirks and awkward spaces in architecture. S p a ce s s u c h as hotel arrival sequences that m a ke g u e s t s walk across a flooded square to get to a beautiful view or a sitting meditation deck under a huge hanging rock seemingly about to collapse upon you, are all examples of awkward moments that make fantastic spaces and memories – and as well as awe-inspiring and creating lasting memories of our place, tap into our primordial need to explore and discover – it’s our design DNA.
We need to step out in courage and embrace imagination and playfulness. Word of warning though, it all needs to be balanced carefully. Playfulness without foundation or reason will instantly become indulgent and unrelatable.
As Architects and Designers, it is easy for us to fall into the trap of the ‘norm’. As our work is grounded in function, buildability, construction methods and the pragmatic side of architecture, it’s easy to forget the joy and wonder that architecture really creates.
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Some of my favourite inspiration points are unusual atmospheres, the beauty of awkwardness and a sense of daring to be different. The atmosphere of a place is magical, it moves everyone in a different way, it makes us feel
Chin Lim architect at HKS Photo by Sisi Burn
different. The most powerful thing about it is that it is very subtle and elemental. I enjoy exploring ways of making guests feel different without obviously knowing why. This brings me to, ‘the beauty of awkwardness’, which at first glance
Four Seasons Bodrum, HKS
How has inspiration changed over the course pandemic? The knowledge we all share of the world, and particularly within our industry has changed greatly over the years. In the past, we would only be able to physically experience the best hotels of the world if we moved in the right circles to hear about them and had to means to go. Today, the internet has opened up our world and provides a lens into places and spaces we might only be able to dream of visiting – voyeuristically voyaging the newest, most innovative and creative designs in the world. This hyper-availability means of course that there is rarely an occasion where your client isn’t aware of what their competition is across the globe; clients are now more knowledgeable and sophisticated than ever, so in order to offer anything of true value, we must be creative and provide design solutions that amplify their vision and then some!
The fact that information is so readily available, it forces innovation within our industry which is so refreshing and is something we should absolutely embrace. What’s next for the wellness industry & how does your approach to design and where you seek inspiration from move with these changes in the wellness travel sector? Wellness and hotels have a very different relationship in today’s world. Long gone are the days where spa and wellness facilities were a token gesture of a few pokey rooms that the hotel had forgotten to renovate for the last 20 years. Not only does wellness play a big part in the key selling points of the hotel of today, but it is also actually a prerequisite of almost every guest be it for business or leisure. We are seeing all the hotel brands offering increasingly sophisticated wellness facilities and some, such as the 1 Hotels
brand, even stretch the definition of wellness further by integrating it into the architecture and the very fabric of their buildings. Coming out of the pandemic, the world has had a renewed sense of putting oneself first in terms of wellness and experiences. We are seeing a surge in guest indulging on their getaways. A pre-pandemic 3* or 4* holiday maker is now willing to splurge on a 5* and ultra-luxury stay. Life is unpredictable and short – the pandemic has taught us that. At the forefront of all these guests’ wish lists is to have a memorable experience and engage in wellness – and in some cases, transformative wellness. Medical wellness offerings in hospitality are set to increase as the general population ages and seek out light medical interventions during their wellness stays – an MOT and service for the body while on retreat if you like. As designers we need to find innovative ways to create an environment for these often-unsettling experiences to take place, an environment that will sooth, engage and reconnect the soul to nature and oneself. With the lens of the world increasingly focused on this aspect of the travel industry, we at HKS are responding with an inclusive, forward-thinking approach to create bespoke designs for our clients, their guests and communities. We are balancing beauty and performance in each environment we create - it’s a vastly exciting growth ‘space’ to work in!
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Top tips: preparing apprentices for assessments Are your hospitality apprentices assessment-ready? Paul Kelly, Qualifications Director at Professional Assessment Ltd (PAL), shares his top five tips on how to ensure your apprentices have the support they need to pass with flying colours
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s the hospitality sector continues to be hit by staff shortages, training has become more important than ever. For hospitality firms struggling to meet skills gaps in their teams, offering apprenticeships for staff at all levels of the business will help to meet these gaps, while fostering loyalty by showing they are prepared to invest money and effort in boosting the skills and qualifications of their workforce. If you’re considering introducing an apprenticeship programme, or are thinking about how you might best support an existing apprentice when it comes to their assessments, there are steps you can take to provide the learning and development opportunities that will help them perform to the best of their abilities. National apprenticeship standards have come a long way in recent years, helping apprentices acquire a broader understanding of their industry and ensuring they have developed the skills, knowledge and behaviours to be job-ready on completion. As such, apprenticeship qualifications are a benchmark of the skillset and competence required for a specific job role in a particular sector. In line with these new standards, a combination of methods are currently used to assess apprenticeships, helping to produce highly skilled workers who meet a national standard. But there is much you can do as an employer to help your apprentices to do the best they can at assessment time. Here are my five top tips:
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1. Familiarise yourself with assessment plans The first step in supporting your apprentice on their assessment journey is to ask your training provider for their assessment plan. This will give a clear outline of each assessment method that will be used to grade your apprentice, which gives you the opportunity to support them in preparing for their end-point assessment from early on in their apprenticeship. For example, if a portfolio of work is required, encourage them to think about the aspects of their day-to-day work that would be worth reflecting on and including in their evidence of what they’ve learned. Assessment plans also include useful practical details, such as how long any formal assessment will take. Arming an apprentice with this information earlier in their training will go a long way to helping them feel prepared and in control.
2. Get to grips with Professional Discussion Professional Discussion (PD) has become an increasingly popular means of assessing apprenticeships at all levels. Essentially a two-way conversation between an assessor and an apprentice, PDs centre around a list of set questions aimed at gaining a deeper understanding of the level of knowledge an apprentice has about their role. This is an ideal opportunity for apprentices to show their skills and expertise in a less formal setting, but it’s natural they may feel nervous at the prospect of taking part in an interview. To help ease their nerves, give them a chance to practice through mock PDs where you ask them questions. If possible – and if they feel comfortable – film those so they can watch them back and review their performance.
But don’t necessarily pick a quiet day or a lull in service to hold a practice observation, as there’s every chance a formal assessment will take place in a busy period. Your apprentice is likely to feel far more overwhelmed if they haven’t had a chance to practice an observation at busy times.
4. Preparing for a written exam Some apprenticeships include a formal written test, which is also a common source of nerves.
Above all, remind apprentices that PDs aren’t an interrogation, but instead a great opportunity to show how much they’ve learned. Giving them plenty of chances to practice will help them feel more confident in presenting their ideas, giving evidence and communicating clearly.
3. Hold mock observations Being observed by an assessor in their workplace gives an apprentice the opportunity to show their practical ‘real-world’ skills and behaviours. However, as with PD assessments, they might feel nervous about this, so it’s a good idea to give them the chance to practice an observation scenario.
Exams are held on a closed book basis and usually centre on multiple choice or short answer questions, so it’s important for apprentices to have a good factual understanding of skills and issues relating to their role. To help ease any pre-exam nerves, remind apprentices to give themselves time and read the questions carefully. There are no trick questions and it’s simply a case of achieving a pass.
5. Create opportunities for success It may sound obvious, but some apprentices will naturally perform better in certain assessment scenarios than others. For example, some will thrive in the context of a professional discussion, while for others, missing out on the chance to gather their thoughts and revisit their answers as
they would in a written assessment could hinder their performance. Once you have an idea of which assessment methods will best suit your apprentice, play to their strengths and give them the chance to practice those first. This will help build their confidence as they progress to prepare for the assessment styles they’re less comfortable with. Following these top tips will help both employers and their apprentices to better prepare for the assessment, but don’t be afraid to ask for help. End-point assessment organisations (EPAOs) are on hand to support employers through the process and there are a number of useful resources available. For instance, The Institute for Apprenticeships and Technical Education has published a video with a simple overview of some of the most common assessment methods used for apprenticeships (see below). While it’s natural to find any assessment potentially daunting, just remind apprentices that they’re an opportunity to show off just how much skills and knowledge they’ve gained and to make the most of it through thorough preparation. For more information about Professional Assessment Ltd visit: www.professionalassessment.co.uk
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Staff shortages continue to hit hospitality sector Study shows hospitality firms are holding back from training opportunities despite benefits to staff retention Almost two-thirds (62.5%) of hospitality businesses have struggled to retain staff over the past two years While almost 90% of managers in the sector believe that further training investment would help to recruit and retain staff, three-quarters are put off by the perceived time investment for junior team members in particular Yet almost 90% of hospitality employees would be more likely to stay in a role longer if their employer invested in training from the outset Following the ‘Great Resignation’ of 2021 – when employees around the UK left their jobs in record numbers – new research has revealed that almost two-thirds (62.5%) of hospitality businesses say they’ve struggled to retain staff over the past two years. Yet while almost 90% of hospitality firms believe that further training investment would help with recruitment and retention, 62.5% are put off by the risk that an employee would leave after completing their training. This is despite almost 90%[1] of hospitality employees saying they would be more likely to stay in a role if their employer invested in their training from the outset.
2021. Yet while most hospitality businesses see the value in training when it comes to attracting and retaining staff, too many believe they don’t have the time to invest in this. But those continuing to struggle with staff shortages can’t afford not to. “As well as playing a role in attracting and retaining valuable team members, apprenticeships have always been one of the best ways to unlock skills quickly and fast-track staff into positions where they can make a real impact. New flexible training models under consideration by the Government are set to make this process even quicker. For example, front-loaded training will be invaluable in helping apprentices to hit the ground running and operate efficiently for their employers from the very beginning.” The study showed that most hospitality businesses are interested in flexible training options, with almost two-thirds of employers saying they would consider front-loaded training to help speed-up the process.
Almost 70% of employees in hospitality would be more willing to start an apprenticeship or training course if they could condense learning into a shorter period. HIT Training has released a toolkit answering common questions about apprenticeships, with advice on how businesses can maximise them through flexible training options. To download the toolkit visit: https://hittraining.co.uk/resources
Three-quarters of all hospitality managers surveyed are concerned about the time it takes to upskill new members of staff at junior level in particular. This was particularly due to factors such as the impact this would have on customer service and extra pressure on other members of the team. Commenting on the research, Jill Whittaker, Managing Director at HIT Training, said: “Since the pandemic began, staff shortages have been rife across a wide range of sectors, culminating in the ‘Great Resignation’ of
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[1]
Survey of 1,000 employees across a range of business sectors conducted by 3GEM and HIT Training (March 2022)
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HARRISON CHARCOAL OVENS PUT T I N G T H E C H E F IN CONTROL OF THE FIRE Famous for our innovation in marrying high performance with iconic design, Harrison Charcoal Ovens continue to evolve. Due to the ever-changing demands of the professional kitchen, we at Harrison do not stop exploring ways in which to contain fire, control it and deliver the Harrison cooking experience in a way that puts the chef in control. In order to maximise the potential of charcoal cooking, the development of our ovens uses clever engineering as a way to channel the heat into ingredients in a multitude of ways to create exceptional flavour and moisture retention. Meanwhile, the considered insulation enables the ovens to minimise their impact on the kitchen environment and keep it a pleasant place to work. Robust enough to withstand the most challenging professional kitchens, the Harrison Professional range has something for every creative chef and helps to deliver fast, seamless service and exceptional cuisine.
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Stay ahead of the game this summer! Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway. From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts? It can be a little confusing, which is why we have put together a quick guide to help you stay ahead of the game this summer. Please visit pplprs. co.uk/seasonal-music/summer-sports/ for more information. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally, allowing you to choose the music that reflects the atmosphere you want to create in your hospitality based business.
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RESTAURANT
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Why Automation is Bridging the Gap Between Craftsmanship and Efficient Coffee Business
Will automation take over for the baristas or will it take them to the next level? How can we run an efficient coffee business without losing the passion for the product. Whereas coffee evolved from a morning pick-me-up towards a high-end delight served by tattooed baristas in big city coffee bars, customers are now also expecting high quality coffee in general catering businesses and restaurants. Jan Adriaens, Belgian engineer behind - award winning smart milk steamer Perfect Moose, pioneered by introducing automation in specialty coffee business. “Unfortunately, you can’t run a business on passion alone. Real issues such as time management, temporary staff and training costs are not always taken into account. Hospitality trends are asking for smart solutions. When you know the classic latte is still the most popular coffee order nowadays, automating the milk steaming process is the next logical step for profitable quality coffee business.” Getting the milk froth right is a true skill and quite a timeconsuming part of the coffeemaking process. By automating it you can provide consistent quality no matter the maker and improve workflow efficiency without ever losing the passion for the product.
Will automation lead to sameness and boring uniformity Adriaens continues: “For us, the passion of creating always remains key. It is never our intention to impose a certain taste or uniformize the coffee experience by automation. We encourage baristas, bars and coffee chains to keep an open mind.
Jan Adriaens and his wife Ingrid Bogaert always keeping a finger on the coffee pulse.
coffees and profitable business. Just consider (partial) automation as the next step forward in coffee business.”
How to handle the moose Thanks to smart rfid technology, Perfect Moose recognizes the type and amount of milk you are dosing, and then automatically turns it into top barista quality microfoam. Just pour your milk into a smart pitcher, put it on the device, let go, take off when ready. Simple, but smart.
Visit perfectmoose.com/contact to find your distributor.
The Perfect Moose can be used with the milk or plant-based alternatives of your choice, you can use standard settings or customize temperature and pouring texture, choose the exact amount to fit your cups… all things enabling the coffee professional to create unique signature drinks, offer more plant-based options, use local fresh milk, reduce costs, save on cleaning and waste… automation yes, but always with the option for a personal twist.”
So, will automation take over for the barista? “Perfect Moose is offering coffee bars an extra pair of professional barista hands to guarantee consistent top quality milk
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While the barista pulls the espresso shots, Perfect Moose is steaming the milk for your cappuccino or other.
the stuff they think of these days.
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*THIS IS NOT A WASHING MACHINE
An automatic washer has proven not to be a lazy making box of dark sorcery. Automation is a thing of all times, aiming to improve quality of life. Same goes for the coffee bar. If consistent top quality, less stress and profitable coffee business are on your list, think smart. Perfect Moose is the automated milk steamer offering an extra pair of professional barista hands. Using any milk or plant-based you like.
*not for laundry
Without the talented, hard working music creators, they’re just instruments... By purchasing TheMusicLicence you are supporting the future of music by ensuring those people who write, perform, compose, record or publish music are fairly paid for their work.
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