In this episode, we’re joined by Jenny Bishop from Nice Group, who shares top marketing tips for restaurant owners looking to build their brand and attract more customers.

What We Cover:

• Marketing Basics – The simplest, most achievable first steps for branding your restaurant
• Low-Cost, High-Impact Strategies – Smart marketing ideas that don’t require a big budget
• Social Media Mistakes – What restaurants often get wrong & how to fix it
• Food Influencer Collaborations – Tips for getting noticed in the right circles
• Engaging Your Local Community – Building a loyal customer base through storytelling
• Handling Negative Reviews – The right way to respond to bad press
• Future Trends – What’s next in food marketing & how to stay ahead

🎧 Tune in now and get expert insights to level up your restaurant’s marketing in 2025!

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New FSA Allergen Guidance

In this episode of Simply Hospitality, we discuss the NEW Food Standards Agency's (FSA) updated guidance on providing allergen information, issued on 5th March 2025. This guidance aims to support food businesses in effectively communicating allergen information to consumers, particularly those with food hypersensitivities.

Key Discussion Points:

• Overview of the Updated Guidance: The FSA's best practice guidance emphasizes the importance of providing written allergen information for non-prepacked foods, such as meals in restaurants, cafés, and takeaways. This written information should be accompanied by a conversation between staff and customers about allergen requirements.
• Best Practices for Providing Allergen Information: The guidance includes recommendations such as:
• • Ensuring written allergen information is always available for non-prepacked food.
  • Encouraging staff to engage in conversations with customers about their allergen requirements.
• Voluntary 'Free From' Claims: The guidance addresses the use of voluntary information, such as 'free from' claims, and emphasizes the importance of clarity to avoid consumer confusion. For example, if a dish is labeled 'peanut free,' it must be ensured that the dish does not contain peanuts and cross-contamination is prevented.
• Staff Training and Communication: Effective communication between staff and consumers is crucial. The guidance recommends that all staff receive training on allergens and food hypersensitivity to appreciate the potential consequences of providing incorrect information, which could be life-threatening.
• Resources:

• FSA's Updated Allergen Guidance: For detailed information, access the full guidance on the FSA website: Allergen Information for Non-Prepacked Foods Best Practice: Summary | Food Standards Agency

This week on Simply Hospitality, we welcome back Emily Capps, Ruth’s Glastonbury EHO buddy, this time she is sharing her expertise in waste management, to discuss the UK's new Simpler Recycling scheme. These changes introduce new waste regulations that businesses need to be aware of.

If your company has ten or more employees, this episode is essential listening to ensure you meet your legal requirements. Plus, you'll gain fascinating insights into food waste that might surprise you!

Tune in for an informative discussion on how these regulatory changes impact the hospitality industry and what steps you can take to stay compliant.