Simply Hospitality

Ruth Baker and Lucy Branson
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Simply Hospitality

Welcome to Simply Hospitality. Featuring Lucy, a restaurant owner and HR professional passionate about helping the hospitality industry thrive, and Ruth an Environmental Health Officer and the owner of Simply Safer, where she specialises in food safety and health & safety. Together, Lucy and Ruth are here to dive into the hot topics that matter most in the hospitality sector, offering top tips and insights for restaurant owners, managers, head chefs and their teams, they've got it covered from both sides of the pass!

  1. 3 DAYS AGO

    Workers Protection Act 2023: What are your new responsibilities as an employer?

    The Worker Protection (Amendment of Equality Act 2010) Act 2023 came into effect on 26 October 2024, introducing a legal duty for employers to proactively take reasonable steps to prevent sexual harassment. In light of everything in the media recently around high profile figures, this is particularly topical. - We discuss how good employers should be creating psychologically safe spaces to ensure team members feel comfortable speaking up when necessary. - We talk about the need to train our teams in the difference between “banter” and harassment. In hospitality this is an even more potent issue than other industries. - We chat about the need to prepare for situations connected with work including staff parties, where a risk assessment needs to be carried out. We discuss what this looks like and what precautions we can put in place. Listen to ensure you are up to speed on your legal responsibilities. If you enjoy this episode, please click follow or subscribe and give us a follow on social media.

    35 min

  2. DEC 11

    #54 Brand Strategy: with Peter Collingridge from Good Noise

    In this episode of Simply Hospitality, we’re joined by Peter Collingridge, founder of branding and design agency Good Noise, to explore the value of working with experts to elevate your brand strategy. Tune in as we discuss: ⭐️ The key advantages of using a branding and design agency versus managing everything in-house. ⭐️ Common mistakes businesses make when tackling branding and design themselves. How to determine if your business should DIY or partner with an agency. ⭐️ The ROI you can expect when hiring a branding and design agency. ⭐️ Tips for building a successful client-agency relationship. ⭐️ A real-life success story showcasing how Good Noise transformed a business's marketing strategy. Whether you're considering taking the leap into a professional partnership or looking for ways to enhance your brand, this episode is packed with actionable insights. Listen now and start shaping your brand for success! Please follow or subscribe to Simply Hospitality to support the podcast. For more information on working with Good Noise go to https://www.goodnoise.co.uk

    36 min

  3. DEC 4

    #53 Happy Staff = Happy Customers: with Special Guest Andrew Heath from We Thrive

    Understanding Employee Happiness: How Happy Are Your Staff, Really? In this episode of Simply Hospitality, we sit down with Andrew Heath from WeThrive to explore the critical link between employee happiness and performance in the hospitality sector. Here’s what we cover: Why Staff Happiness Matters - Why should hospitality businesses focus on staff happiness and engagement? The connection between happy employees and exceptional customer service. - Real-world examples of measurable improvements when companies prioritize well-being. Measuring Engagement Effectively - Best practices for gauging staff happiness in a fast-paced industry. - How WeThrive’s unique approach makes a difference. The Case for External Surveys - Why unbiased, external surveys provide deeper insights. - How external feedback tools can unlock actionable data. Turning Feedback Into Action - Practical tips for transforming survey results into meaningful workplace improvements. - Prioritizing actions when feedback highlights multiple areas of concern. Engagement Strategies for Small Businesses - How SMEs can embrace employee engagement on a limited budget. - Quick wins to boost staff morale without breaking the bank. Tune in to learn actionable strategies to create a happier, more engaged workforce, and ultimately, a thriving hospitality business. To find out more about how We Thrive could help you, go to https://wethrive.net

    32 min

  4. NOV 27

    #52 Budget Breakdown Part Two: Special Guest Chris Hayers from Match Accounting

    Continuing to discuss the topic of the Autumn Budget with Chris Hayers from Match Accounting, in Part Two, Ruth and Lucy discuss: - Budgeting properly: do you know your most profitable product? - Profit and Loss analysis - know your numbers! - The importance of keeping in regular communication with your accountant. The goal is to cut through the noise and get to the heart of how these updates will impact our teams, our venues, and our communities.  If you’d like to get in touch with Chris at Match Accounting, go to http://www.matchaccounting.co.uk and drop them a line. Please subscribe to the pod if you have enjoyed this episode, and follow us on Instagram and Linked In to keep up to date on all the hot topics in the sector!

    29 min

  5. NOV 27

    #51 Budget Breakdown Part One: Special Guest Chris Hayers from Match Accounting

    Ruth and Lucy step a little out of their comfort zone for this episode, diving into the UK Autumn Budget and its impact on the hospitality sector. While they’re neither politicians nor finance experts, they’re asking the questions that matter most to hospitality business owners—because we all want to understand, in plain English, what these changes mean for us.   Here’s what we’re exploring in Part One: 🔹 Significant Changes: Now that the dust has settled, what are the key takeaways for hospitality? Topics like the National Insurance increase and Minimum Wage changes are front of mind. 🔹 Support for Hospitality: Are there measures or financial support available to ease the adjustment period for our industry? 🔹 Consumer Spending: Will the budget influence how much customers are willing to spend? The goal is to cut through the noise and get to the heart of how these updates will impact our teams, our venues, and our communities.   If you’d like to get in touch with Chris at Match Accounting, go to www.matchaccounting.co.uk and drop them a line. Please subscribe to the pod if you have enjoyed this episode, and follow us on Instagram and Linked In to keep up to date on all the hot topics in the sector!

    25 min

  6. NOV 20

    #50: Cellar Safety: Special Guest Simon Ambridge

    In this episode of Simply Hospitality, we dive into best practices for conducting a risk assessment to create a safer, more efficient cellar environment. Ruth and Lucy speak with Simon Ambridge an industry professional with over 20 years of experience in drink distribution, about the essential steps for identifying, assessing, and managing risks in cellars. Whether you’re managing a pub cellar or a large storage facility, this episode will guide you through the key aspects of cellar safety. Key Takeaways 1. Identifying Common Hazards - Cellars come with unique risks like slips and falls, manual handling injuries, CO2 leaks, fire hazards, and confined space risks. Each cellar setup may require customized safety precautions. 2. Assessing Who Could Be Harmed - Beyond staff, cellar risks can affect visitors, customers, and nearby businesses. Identifying all possible people at risk is critical for a comprehensive safety plan. 3. Implementing Control Measures - Ventilation to prevent CO2 buildup. - Regular cleaning and drying to reduce slip hazards. - Lifting aids and equipment for safe manual handling. - CO2 detectors for gas safety. - Fire extinguishers and fire-resistant storage for hazardous materials. 4. Advanced Safety Precautions - In some cases, additional measures like emergency procedures, health monitoring, equipment maintenance checks, and clear signage may be necessary to ensure a safe cellar environment. 5. Ongoing Risk Assessment - A risk assessment isn’t a one-time task - it needs to be reviewed regularly, especially with changes in staff, equipment, or cellar layout. Staying proactive and continuously improving safety practices helps prevent incidents. Final Advice from Simon: To maintain a safe cellar, stay vigilant. Regularly review your procedures, take feedback from your team seriously, and make safety a daily priority. Connect With Us If you found this episode helpful please follow us here and find us on Instagram @simply_hospitality_the_podcast

    32 min

  7. NOV 13

    #49: Recruitment: Where are the good ones hiding? Special Guests Liz Tarvey from Hospitality Skills Bootcamps and Sam Brown, co-founder of Candid Hospitality

    Recruitment: Where are the good ones hiding? In this episode, where we discuss effective approaches to navigating the recruitment challenges faced by hospitality, we welcome two guests! Liz from Whitehead Ross Education talks about their innovative Hospitality Skills Boot Camps, which are designed to get people back into the workforce with leadership skills tailored for the hospitality industry. Liz discusses how these boot camps focus on not only essential hospitality skills but also critical leadership qualities like effective communication, customer service, and team management, helping candidates level up to supervisory roles. Sam Brown, founder of Candid Hospitality, discusses the talent shortage currently affecting the hospitality industry and the innovative approaches needed to attract, recruit, and retain high-quality employees. Sam shares insights on what’s driving the current recruitment challenges, the importance of a positive candidate experience, and how smaller operators can effectively compete in a tight labour market.   Connect with Whitehead Ross: https://www.wrecltd.co.uk/ Local restaurants and hospitality businesses are encouraged to reach out via the Whitehead Ross website to connect with new talent and explore opportunities for ongoing collaborations.   Connect with Candid Hospitality: https://candidhospitality.co.uk/   Connect With Us:   • Follow us on Instagram @simply_hospitality_the_podcast   • If you enjoy this episode please give us a follow!

    43 min

  8. NOV 6

    #48: Boosting Sales in Quieter Times: 5 Top Tips for Autumn/Winter

    In this episode of Simply Hospitality, we discuss how to navigate the slower periods between summer and Christmas, as well as the post-holiday lull in January and February. We share five actionable tips to help boost sales during these quieter months. Some strategies may already be on your radar, but others might inspire new ideas! 1. Maximise Key Date Promotions Use upcoming events like Halloween, Black Friday, Christmas, New Year, and Valentine’s Day to drive sales. Plan ahead with a calendar, and consider unique dates relevant to your business, such as National Sausage Roll Day or Beaujolais Nouveau. At The Coastal Kitchen Family, we plan our promotional focus quarterly to stay ahead of the curve. For example, our Halloween children's platter became so popular last year that it’s now a tradition. 2. Gift Vouchers for Special Occasions Tap into the gift-giving season by offering beautifully packaged vouchers. Whether it's blank vouchers or specific experiences like “High Tea for Two” or a “Chef’s Table Experience,” creating immersive gift options adds value and appeal. People are increasingly looking for experiences rather than cash gifts. 3. Host Themed Nights Themed events can attract customers during slower times. From Mussels Wednesdays to Oyster Happy Hours, seasonal or niche offerings bring in a crowd. Consider special nights for holidays like Burns Night, which adds a festive atmosphere and benefits both guests and staff. 4. Loyalty Cards Build a returning customer base with loyalty cards, especially crucial when relying on local foot traffic. Be creative with rewards; instead of another free coffee, offer something unique, like breakfast or a takeaway cake, to encourage repeat visits and introduce customers to new menu items. 5. Turnover Tables, Reduce Table Hoggers Prevent low-spend, long-time customers from affecting your bottom line by limiting remote workers who linger for hours. Take inspiration from coffee shops like The Collective and Milk and Bean, which have implemented restrictions on laptop use during peak hours to boost table turnover and enhance the venue's atmosphere. Tune in for these practical tips to help your business thrive through the quieter seasons! Connect With Us:   • Follow us on Instagram @simply_hospitality_the_podcast   • If you enjoy this episode please give us a follow!

    23 min
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About

Welcome to Simply Hospitality. Featuring Lucy, a restaurant owner and HR professional passionate about helping the hospitality industry thrive, and Ruth an Environmental Health Officer and the owner of Simply Safer, where she specialises in food safety and health & safety. Together, Lucy and Ruth are here to dive into the hot topics that matter most in the hospitality sector, offering top tips and insights for restaurant owners, managers, head chefs and their teams, they've got it covered from both sides of the pass!

Information

  • Creator
    Ruth Baker and Lucy Branson
  • Years Active
    2K
  • Episodes
    58
  • Rating
    Clean
  • Copyright
    © Ruth Baker and Lucy Branson
  • Show Website
    Simply Hospitality

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