18

APR,17

The Importance of Uniforms in Hotels

 10
18/04/2017

If you are in the hospitality industry, you’ll know just how important your brand image is. It forms part of your service to your customers, so having the right clothing is very important. Hotel’s need to put a lot of time and effort into their uniform choices and think about how it can ...

03

APR,17

Instagram – a restaurateur’s friend or foe?

 8
03/04/2017

Instagram is arguably one of the biggest photo sharing sites globally and can either be a restauranteur’s asset or a massive liability. These days you simply have to go online to see pictures of ‘food porn’ everywhere. There’s a massive trend of posting pictures of delicious ...

28

MAR,17

Chefs Shortage

 7
28/03/2017

Where have all the chefs gone??!!! I have been working in the catering & hospitality sector of recruitment for nearly 2 years now. I am slowly feeling the effects of the shortage of chefs in London. As a resourcer one of my main tasks is to be constantly recruiting especially for chefs. However ...

20

MAR,17

Being a temp Kitchen Porter

 20
20/03/2017

Being a temp Kitchen Porter   “What does a temporary kitchen porter job consist of?” This is a typical text message I receive on a daily bases. I work in the back of house temporary department and we deal with so many different skills, backgrounds and personality. I found ...

13

MAR,17

Reduced working hours in Restaurants – An increasingly common tactic across the UK – but for what end?

 20
13/03/2017

Reduced working hours in Restaurants – An increasingly common tactic across the UK – but for what end? It is no secret the recruiting for quality chefs at the moment is an almost impossible job – the demand far exceeds the supply and restauranteurs are having to make ...

07

MAR,17

Sunday Lunch in the Country

 20
07/03/2017

Sunday Lunch in the Country   Going out for a Sunday roast is somewhat of a tradition our family, along with many families living in Britain. It’s the heart of the week where the family from generations can get together to catch up on the weekly events and talk about future plans. ...

27

FEB,17

My ‘not so’ secret love affair – A year on

 20
27/02/2017

So last week I didn't only get to eat in the brand new restaurant Barbecoa Piccadilly.  I fulfilled a life-long dream of meeting Jamie Oliver. With such an amazing personal experience, some might say it would be hard for me to review the food and experience without being bias, but here ...

20

FEB,17

Immersive Dining – The Restaurant’s a Stage

 19
20/02/2017

Immersive Dining – The Restaurant’s a Stage   Nowadays, diners are demanding more than just good food when they go out. They are getting tired of fancy fine-dining and jellies and foams and are looking for new, unique experiences that tantalise not just their taste buds, but all ...

13

FEB,17

The Gastropub - Let’s raise a glass to an unsung Hero

 22
13/02/2017

It is commonly accepted that the The Eagle in Clerkenwell, opened in the early 1990s, was the first self-proclaimed “Gastro Pub”. However, it wasn’t until the latter half of the same decade, and early part of the next, that the fad for more sophisticated pubs, serving high quality ...

22

AUG,16

WHO WOULD OF THOUGHT CHEESE DOUGHNUTS COULD TASTE SO GOOD!

 50
22/08/2016

It is not often I would travel out of my comfort zone of Central London on a Friday night to the East End to eat out when you have so many choices of great restaurants on your doorstep but I have to say a visit to Adam Handlings new restaurant – The Frog is certainly worth the journey. I ...

Permanent Division

Permanent Division

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

Read more
Temporary Division

Temporary Divisions

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

Read more
Renard Division

Renard Training

We hope to help people reach new opportunities and develop themselves

Read more

Latest Jobs

View More