industry is suffering. We’ve tried other things and by changing the hours we work at our own restaurant now, we hope it will shift this dynamic for the better.
“It’s a high risk/high reward strategy, but one both Sat and I are committed to take. We’ve come to realise it can be feasible and maybe one, where the long-term benefits may outweigh that initial risk. We need the staff from a business perspective but also from a guest experience one too. We’re always looking to enhance our guests experience with us, but that will only keep evolving with the right workforce.”
Their research has highlighted the three key elements that most candidates and existing workforce are looking for in an employer:
- Good pay and career progression
- Quality time off with friends and family
- Excellent working conditions
By offering all three of these key elements now, they believe they will retain and provide longevity to existing and potential candidates, attracting a new generation of eager, passionate and motivated staff willing to join and help rejuvenate the industry.
One major opportunity chef Sat Bains is looking forward to exploiting from the 4-day week is the time to concentrate on dish research in his own Development Kitchen.
He said: “We’re frequently so busy here, it’s often difficult to get uninterrupted time to just focus on development. Not only is this going to make the team here a very happy bunch of people, but I can also lock myself away on my own for an entire day if I choose, just to experiment with flavours, processes and ingredients.”
