Involving the team with sustainability
The resounding message of this episode is that hospitality teams want to be involved in the sustainability journey. For Gen Z, both sides of the bar, this is a huge passion point for them and it’s a case of pushing on an open door. Whether it’s rewarding employees for good ideas or sharing more information, involve your team to help everyone to contribute.
Involving the team with sustainability
How can you involve your team when it comes to sustainability in hospitality? We asked Zero Carbon Company, Signature Group, Net Zero Now, Sustainable Restaurant Association and Pizza Pilgrims to share their ideas.
Customer expectations
What customer expectations should be on every operator’s radar? KAM, Achilles, Pizza Pilgrims and So Let’s Talk all take turns in the Hot Seat to share their advice.
Hospitality Non-Negotiables
We asked our experts what their non-negotiables are when it comes to hospitality. Hear from the likes of KAM, Pizza Pilgrims, Star Pubs & Bars, Zero Carbon Company, British Beer and Pub Association plus many more. Flexible working. Help people to love their job. Don’t delay – start today.
Saving money and meeting increased consumer demand to be more sustainable
How can being more sustainable positively affect your bottom line? The likes of getting staff personally invested in the sustainability journey and much more is covered with hospitality sustainability expert, Jonny Lockett of Blue+Yellow, Hamish Stoddart, MD and co-founder of Peach Pubs, and Sarah and Paul Bird, publicans at family-owned pub, The Camelot.
Sustainable swaps for your business
Challenging the status quo. Energy & Environmental Analyst, Roger Harrabin, hosts Celebrity Chef and publican Candice Brown, Belu’s Charlotte Harrington, The Culpeper’s Peter Weeden and Zero Carbon Forum’s Alastair Tyson to discuss how hospitality can look at traditional processes and make them more sustainable.
