In this episode of Simply Hospitality, we dive back into the Employment Rights Bill, dubbed the "biggest upgrade to workers' rights in a generation." These changes are designed to benefit your most important asset—your people. Check out Episode 1 for further insight here. We’re joined by Alice Hosker from Home of HR; an HR consultancy based in Southsea.

Here's what we cover in Part 2:

1. Zero-Hours Contracts
   While exploitative zero-hours contracts will be banned, employers will still have some flexibility. Alice delves into what this actually means for our industry where hours naturally fluctuate seasonally, and how we could look at alternative types of contract. We share tips on how to plan rotas using Workforce Management Software like Rotaready and offer predictable hours, and using Standby shifts.
   
2. Sick Pay
   Under the new rules, statutory sick pay will become a basic day one right. This is another cost to businesses – so we talk about how to reduce absenteeism by creating a supportive work environment and investing in their wellbeing by signing up for an EAP.
   
3. Flexible working / 4 day working week and “Right to switch off”
   Start thinking about what your flexible working policies look like now in preparation for any changes to legislation around this.

Ruth suggests the introduction of the “if you’re gonna be a manager don’t be an arsehole” legislation.
If all these changes pass, they could reshape how hospitality businesses recruit and manage their teams. Tune in to learn how to prepare for these potential reforms and ensure your business stays ahead of the curve.

For more support on navigating these changes, information on the support Alice can offer can be found at www.homeofhr.co.uk, alice@homeofhr.co.uk and 07870 982 593

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

In this episode of Simply Hospitality, we dive into the Employment Rights Bill, dubbed the "biggest upgrade to workers' rights in a generation." These changes are designed to benefit your most important asset—your people. A happy team can make all the difference in running a successful hospitality business. To break down what the proposed reforms mean for you, we’re joined by Alice Hosker from Home of HR; an HR consultancy based in Southsea.

Here’s what we cover in Part 1:

1. Fair allocation of tips

Workers have the chance to have a say in how their tips are allocated and employers have to give 100% of tips to the workers. If you don’t have a tipping policy in place, get one in place.

1. National Minimum Wage
   Labour are planning to align a baseline salary across the board for everyone, regardless of age. How will this affect recruitment practices? As businesses we need to be looking at ways to mitigate the impact of the minimum wage by increasing sales and developing our staff. Speak to your accountant if you aren’t already.
2. Unfair Dismissal
   According to the CIPD this is “the most radical change to unfair dismissal law in 50 years”. The proposal shifts the right to claim unfair dismissal from two years of employment to day one. We explore what this means for employers and how to avoid costly claims. We also discuss the importance of good onboarding, clear communication, and managing probation periods effectively.
3. Extension of timescale to make a claim to the employee tribunal.

This is being increased to 6 months (from the previous 3 months). ACAS is a useful tool for support in navigating this.

If all these changes pass, they could reshape how hospitality businesses recruit and manage their teams. Tune in to learn how to prepare for these potential reforms and ensure your business stays ahead of the curve.

For more support on navigating these changes, information on the support Alice can offer can be found at www.homeofhr.co.uk, alice@homeofhr.co.uk and 07870 982 593

Connect with Us

• Follow us on Instagram @simply_hospitality_the_podcast

• If you enjoy this episode please give us a follow!

Understanding Food Hygiene Ratings and Their Impact on Your Business

In this episode of Simply Hospitality, Lucy and Ruth dive into the world of food hygiene ratings and why they matter for your business. Ruth breaks down what the different food hygiene ratings mean from “0” to “5” and what each score tells your customers about your establishment. The discussion highlights the direct impact hygiene ratings can have on customer trust, revenue, staff morale, and even your business’s reputation. If you've ever wondered what the cost of non-compliance is, or how to recover from a poor rating this episode is packed with insights to help you navigate these challenges.

Key Takeaways:

• Impact on Customer Trust and Reputation:
• Loss of Customer Confidence: Low hygiene ratings (especially a “0”) can scare off customers, affecting trust and driving them to dine elsewhere.
• Negative Publicity: In the age of social media, a poor rating can lead to bad reviews and damage your online reputation.
• Drop in Revenue: With fewer customers visiting, revenue drops, and regular customers may go to competitors.
• The Cost of Compliance:
• Businesses may need to invest in deep cleaning, staff training, new equipment, or hire consultants to ensure they meet the required standards after a poor rating.
• Possible Closure Costs: A temporary closure due to health concerns can result in lost revenue and ongoing operational expenses.
• Effects on Staff Morale and Turnover:
• A low rating can demoralise staff, impacting job satisfaction and leading to turnover if employees feel insecure about their jobs or reputation.
• Legal and Regulatory Implications:
• Enforcement Action: Businesses may face fines or closure orders if standards don't improve.
• Prosecution Risks: Severe negligence could result in legal action, substantial fines, or bans on reopening.
• Supplier and Partner Relationships:
• Strain on Partnerships: A poor hygiene rating can cause suppliers to cut ties, fearing reputational damage.
• Difficulty Establishing New Relationships: Building new supplier relationships become harder with lower hygiene rating.
• Tips for Recovery After a Low Rating:
• Act quickly and transparently to address concerns raised by the Environmental Health Officer (EHO).
• Communicate improvements to customers to rebuild trust.
• Request a reinspection promptly to remove the negative rating as soon as possible.

Special Offer:
Want to know how compliant your business is? Go to www.simply-safer.co.uk and use the code 45qupb3u to download a self-assessment form to check your compliance level.

Subscribe & Share!
If you found this episode useful, be sure to subscribe to Simply Hospitality and share it with others in the industry.
Keeping your hygiene ratings high is key to maintaining a successful and trusted business.

Connect With Us:

• Follow us on Instagram @simply_hospitality_the_podcast
• Visit www.simply-safer.co.uk for more support and resource from Ruth.

Take action now to protect your reputation, staff morale, and bottom line!

Post Summer Food Safety Reset
In this bite-sized episode of Simply Hospitality, Lucy and Ruth dive into the importance of a food safety reset after the busy summer season and before the upcoming Christmas or October half-term rush. They share practical tips to help restaurant owners and managers ensure their teams and kitchens are ready to meet food safety standards.

Key Takeaways:

• Staff Training: Now is the perfect time to ensure your team is properly trained, whether it’s food safety Level 2 for your kitchen staff or allergen procedures for your front-of-house team. With fewer seasonal staff, focus on refreshing the core team’s training.
• Deep Cleaning: After a hectic summer, your kitchen could benefit from a thorough deep clean. From ceilings to floors, this is a great time to tackle overlooked areas like behind units or hard-to-reach places.
• Maintenance: Don’t forget maintenance! Check for broken fridge seals, damaged tiles, or any repairs that need attention to maintain high hygiene standards.
• Review Policies and Procedures: Take time to review your food safety policies, especially with a new menu on the horizon. Make necessary updates to ensure compliance, especially with new dishes that require special attention.

Bonus Tip: For a fun twist, turn deep cleaning into a team-building event. Invite staff in for a cleaning session followed by pizza and wine, making it a social occasion that gets the job done.

Special Offer:
Want to know how compliant your business is? Go to www.simply-safer.co.uk and use the code 45qupb3u to download a self-assessment form to check your compliance level. Subscribe & Share! If you found this episode useful, be sure to subscribe to Simply Hospitality and share it with others in the industry. Connect With Us: • Follow us on Instagram @simply_hospitality_the_podcast • Visit www.simply-safer.co.uk for more support and resource from Ruth.

Welcome to Simply Hospitality. Ruth and Lucy are back for another season of unfiltered discussion to help real restauranteurs to tackle the highs and lows of the hospitality sector! With insights from experts, combined with their own experience, Simply Hospitality will empower you to take small actions to help your restaurant and teams thrive. Let’s go!

Hello! Welcome to Simply Hospitality!

Hello From The Other Side Of The Pass! And hello from the other side of the pond! As this week Ruth joins us from Long Beach, California as she attends the International Food Safety Conference and recounts for us some of the interesting and helpful things she has learned!