21

MAR,16

Keeping the A-TEAM!

 99
21/03/2016

Keeping the A-TEAM!   A common frustration with casual staffing is how to retain your key staff. Of course it will never be forever, but are there ways we can help towards keeping those key members of staff? A decades worth of staffing experience has taught me some lessons at keeping your ...

29

FEB,16

My ‘not so’ secret love affair

 66
29/02/2016

I was recently asked why I love Jamie Oliver so much……………….   For me it was an easy question to answer, it had started way back in 1999 when he was better known as the Naked Chef.  At this time i was doing my apprenticeship to become a chef ...

23

FEB,16

Word of Mouse – Social media and the impact on the hospitality industry.

 69
23/02/2016

Word of Mouse – Social media and the impact on the hospitality industry. Social media impacts almost every aspect of our lives. Which restaurant to go to, or what hotel to stay at used to be based largely on word of mouth, however this has all changed with the huge online presence ...

15

FEB,16

The joy of recruitment

 78
15/02/2016

It is a common assertion that recruiting for temporary staff poses a much less difficult task than finding candidates for permanent positions. It's only a pair of helping hands for a day or so, right? WRONG!    Every time a chef attends a shift they are representing you as a ...

08

FEB,16

The Eye of a Tiger

 56
08/02/2016

“You need to have the eye of a tiger in the kitchen! If you want to see your dreams come true then you always need to push yourself and work hard, very hard!” Here it is the determination from a young and talented Carlo Scotto, the Head Chef of the AA Babbo Restaurant in Mayfair ...

02

FEB,16

Where are all the chefs?

 53
02/02/2016

Where are all the chefs? This is one of the most asked questions in hospitality recruitment at the moment. It seems chefs are in more demand now than ever. With an abundance of restaurants and hotels opening on a regular basis, the search for good quality chefs is proving difficult in all areas of ...

19

OCT,15

Your special dining experience

 57
19/10/2015

Are you looking for a special dining experience? Well, I have few tips for one of the most iconic business in London: Fortnum & Mason. Fortnum’s was established in 1707 by William Fortnum and Hugh Mason, now privately owned by Wittington Investments LTD. Since then, the business improve ...

12

OCT,15

To Qualify or Not to Qualify

 53
12/10/2015

One of the biggest challenges an aspiring Hospitality & Leisure Accountant faces at the start of their career is whether they should start and hopefully complete a recognised Accountancy & Finance qualification. In many other sectors, particularly within listed or larger corporate ...

12

OCT,15

5 STAR LONDON? CHILTERN FIREHOUSE!

 60
12/10/2015

Chiltern Firehouse is the brain child of Boston Born restaurateur Andre Balazs. Although Balazs is renowned for his properties around America such as ‘The Mercer Hotel’ in New York and Chateau Marmont in Hollywood, Chiltern Firehouse not only declares his first furore into the ...

Permanent Division

Permanent Division

Through this approach we are able to offer you candidate-centred recruitment.

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Temporary Division

Temporary Divisions

We can offer you flexible hours, so you choose when you want to work.

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Renard Division

Renard Training

We hope to help people reach new opportunities and develop themselves

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