UP COMING EVENTS.
Does Front of House need a re-brand?
Monday 20 November at Tredwell's
Tickets here, includes a glass of wine!
The food and restaurant culture has never been better in this country, and it is still growing. But the industry is still not seen with same sense of professionalism as other career choices, even though the training can be highly specialised.
This is particularly noted from the Front of House perspective. Cooking is beginning to be seen as a career, with chef on tv, with book deals and beautiful food photos on Instagram, but you can't post a photo of clearing a table and get the same aesthetic.
How do we talk about the service side of the industry? How do we award excellence for Front of House? How does this invisibility of the work effect recruitment? Does this country still have class hang ups around 'serving'? How can we engage a new generation and show them what a rewarding and inspiring industry this is?
Leah Kirkland | GM at Michelin starred Trinity
Nick Gibson | Owner The Drapers Arms
Sunna Sethi | Operations / Owner of JKS Restaurants
Gary Usher | Chef, Owner of Sticky Walnut, Burnt Truffle, HISPI, Wreckfish
Mariangela Tuccitto | HR at Marcus Wareing Restaurants