Beer, barbecue and bringing teams together – how EatDrinkSleep are marking Social Sunday

Social Sunday‘s footprint grows apace.

This week, EATDRINKSLEEP, a group of three inns comprising The Old Coastguard and Gurnard’s Head in West Cornwall, and The Felin Fach Griffin in the Brecon Beacons, have announced their plans.

EATDRINKSLEEP’s planned fund-raising efforts include a fundraising BBQ and live music afternoon in the gardens of The Old Coastguard; a sponsored walk between the two Cornwall properties; and the launch of Social Session, a beer that’s been specially commissioned from local brewer Cornish Crown to celebrate Social Sunday. Local businesses have offered up prizes for a raffle, too.

In parallel with these fantastic efforts, the group will be running I’ve Got Your Back, a staff campaign across its three sites that will champion the importance of teamwork and taking care of one other.

As they put it, “The campaign will focus on those small things that the team as individuals can do to make a difference: looking at the person working next to you, checking in with them to ensure all is fine, taking a moment out from the daily workload, remembering the impact of what we say and do.”

There’s much to love about these plans.

First, Social Sunday has its own beer – how exciting is that?!

Second, we love the fact that they’ve used their imaginations to come up with a range of fundraising routes.

And third, and arguably most importantly, we love the way EATDRINKSLEEP are using our campaign to lodge wellness and shared responsibility for their teams’ mental health tighter into the DNA of the group.

Charles Inkin, who runs the group with his brother Edmund, says “The work of Hospitality Action and their national Social Sunday campaign triggered us into thinking about what we want to do to make a difference.

“I’ve Got your Back was the answer: a month of our teams reminding each other that they need each other’s help to make the best of themselves. The challenge of mental health is a very real one and we think good communication is part of the solution.”

Bravo Charlie, both for your support and Edmund’s, and for creating some innovative fundraising ideas that other operators can follow.

Coming soon from Hospitality Action: a mental health awareness toolkit

I couldn’t let the start of another Mental Health Awareness Week go by without blogging.

This time last year, Hospitality Action marked the week with a breakfast event, at the Royal Lancaster Hotel, at which we launched the results of a survey we’d conducted into the prevalence of mental health issues in the hospitality workplace.

The results were as alarming as you’d expect.

Only 5% of respondents reported that their job is rarely stressful. A worrying 80% told us that their job is stressful sometimes or most of the time. And 51% – over half! – described their job as being stressful most or all of the time.

Later last year, we partnered with The Caterer on a special edition of the magazine, focussing on mental health in hospitality. This special report provided bagfuls of research, case studies and advice. What it didn’t do, one or two hospitality leaders pointed out, was address the issue of mental wellness at manager level. It falls to managers to support the mental wellbeing of their teams; but who can they turn to when they experience challenges of their own?

This week, The Caterer’s Kat Price has published Lonely at the Top, an excellent, insightful article that presents three case studies of managers who’ve faced their own mental challenges: Philip Newman-Hall, Giovanna Grossi and Peter Avis.

Hats off to Kat and The Caterer for this important coverage. And huge respect to Giovanna, Philip and Peter for their bravery and their frankness. an excellent read, one that’s sure to give many hospitality managers the courage to reach out for help.

We aren’t marking Mental Health Awareness Week with research or an event, this year. We will of course be playing an active part in the week through social media channels.

Later this year, though, you can expect to see a major new campaign from us, offering a toolkit of print, digital and rich media assets enabling managers to start conversations with their teams, and reassure them that, as Peter Avis said to Kat, it’s okay not to be okay.

We’re your industry charity, and we’re here to help you. It’s what we do.

A postscript: as a result of our work around last year’s Mental Health Awareness Week, I connected with and then met Norfolk chef Charlie Hodson, a force of nature and a force for good. we’re now good friends, and Charlie is one of HA’s most vocal advocates and strongest supporters. Our relationship is proof-positive that it’s #timetotalk.

 

Enjoy a pub quiz, transform hospitality lives

We’re edging closer to the night of Hospitality Action’s annual pub quiz fundraiser, the Big Fat Quiz.

If you haven’t been to the event before, imagine the biggest pub quiz ever, but with a delicious three-course dinner and wines in place of warm beer and a limp burger, and you won’t be far wrong.

We’ve got DJ legend Pat Sharp playing the part of quizmaster for a second year. And the inimitable Brian Turner will again be running the auction, armed only with his usual bundle of passion and energy, and a large ladle pinched from the Hilton kitchens.

Is it cheesy? Yes. Fun? Hell, yes.

Our quiz is a perfect opportunity to get in some team-building and some fun with your colleagues. Who knows, you might even be crowned the brainiest hospitality business in the land. Imagine the bragging rights over your competitors …

So: pub quiz, fun with your mates, great food, oodles of wine, some wonderful raffle and auction prizes – reasons enough to come along, right?

Here’s another reason.

By attending our quiz next month, you’ll be directly supporting our work to help people who work or have worked in hospitality and find themselves in difficulty or crisis.

If that doesn’t inspire you to commit to memory the last ten Presidents of the United States, the world’s longest river and the order of Henry VIII’s wives, and make a beeline for the Hilton Park Lane, nothing will.

A rare chance to network with the cream of UK hoteliers – and have some fun!

This year, the cream of the UK’s hoteliers will again don aprons and white gloves to work as waiters and sommeliers at our fourth biennial Back to the Floor event.

The idea is simple: eminent hoteliers dredge their service experience from the dustiest corners of their memories and negotiate some fiendish tasks (think silver service-d peas …), while their table guests reach for umbrellas and sou’westers to avoid a drenching by the hapless sommeliers.

This year’s event takes place at the Dorchester Hotel on 26 April, when 75 hoteliers, from Jason Adams of the Lygon Arms to Pim Wolfs of Dormy House, will be going back to their roots in aid of Hospitality Action.

I’ve been a sommelier at the previous three incarnations of this event. In Year One, at Pennyhill Park in 2013, I had the dubious honour of being named the lowest tipped sommelier, for which I was awarded a bottle of Blue Nun and the trophy pictured above. As I recall, Jeremy Rata helped me drown my sorrows with a steady supply of Laphroaig, later, in the hotel bar.

As well as the 75 hoteliers waiting at table, the Dorchester’s ballroom will be jam-packed with hotel teams who’ve come to watch their bosses’ ritual humiliation. We think this, and the storm of social media attention the event aways creates, makes Back to the Floor eminently sponsor-able.

Interested? Give me a call on 07919 324978.

HA’s 2018 in five defining moments …

It’s a year, now, since I moved from The Caterer to Hospitality Action. I thought I’d round off 2018 by capturing my thoughts on the past twelve months. Here’s my 2018 in five defining moments.

When the chips are down, sometimes only chips will help 

Back in January, as I was trying to get my head around the sheer breadth of services our charity offers, a colleague suggested I rifle through the “thank you” file. In it, I found a note, handwritten in pencil, from a little boy called Liam. Liam and his dad had enjoyed a family day out to the cinema on us and had written to thank us. Our Family Days Out scheme gives families that are under the cosh a little ‘us’ time, a chance to regroup in the face of ongoing difficulties.

Liam’s thank-you letter hit home: for the cost of a couple of cinema tickets, some pop, a bag of chips and a ride on the bus, we’d given Liam and his dad a memory to treasure.

Liam’s story demonstrates how support can come in many shapes and sizes.

As well as Family Days Out, we run our Golden Friends scheme to keep loneliness and isolation at bay for industry retirees. We offer an Employee Assistance Programme that helps employers keep their teams happy, healthy and work-ready. We award grants to people in financial difficulty. We facilitate a phone friends scheme that provides lifelines for the elderly. And we offer bespoke counselling for a wide range of issues.

As hotelier Sally Beck said in February, once you understand what we do, you fall in love with us!

Enter Mitchell … 

By his own admission, until his life hit a bump in the road, Mitchell Collier thought he was the last sort of person HA helps. Young, healthy, forging a career at Le Manoir aux Quat’Saisons, he felt indestructible. It turned out he was exactly the kind of person HA helps.

In early 2017, Mitchell’s health and confidence took three body blows: his relationship broke down, he was overlooked for a promotion, and he received a cancer diagnosis. HA arranged for counselling to put Mitchell back on his feet. By Spring of this year, he was back on track, and he approached us to volunteer as a case study. The resulting video drew an enormous response on social media. An HA star was born.

Too often, the perception of HA is that we exist solely to help drunk or substance-addicted chefs. Of course, we do help chefs with addiction issues, and anybody else fir that matter, and we’re proud to do so. But that’s just a small part of what we do. We help people with all sorts of problems, from all types of business, in all spheres of hospitality.

Mitchell’s generosity of spirit and willingness to act as an ambassador for HA was a crucial development. He debunked the myth, once and for all, that HA is for other people.

A social whirl for a good cause …  

Principal patron, Jason Atherton had already been running Social Sunday for three years, when I joined HA. The summer fundraising initiative across his London restaurants was his way of supporting the charity, and had already raised many tens of thousands of pounds for us.

This year, Jason and I drew a line in the sand: from 2018 onwards, we agreed, Social Sunday would be opened up to the whole industry. Our vision was to establish a date in the hospitality calendar when the industry looks to itself, and looks after its own.

The response was heart-warming. From Leith to Land’s End, hospitality operators concocted their own ways to support Social Sunday. In the end, more than 50 businesses across the country took part, raising a huge amount of money in then process.

In 2019, Jason and I plan to go nuclear with Social Sunday. Watch this space.

The mental health imperative 

In May, we marked Mental Health Awareness Week  by hosting an event at the Royal Lancaster London, to shine a light on the issue of stress in the hospitality workplace. Research conducted before the event suggested that a worrying 80% of hospitality professionals regard their job as stressful sometimes or most of the time, while 51% – over half! – described their job as being stressful most or all of the time.

The event and its ripples across social media proved – as if proof were needed – that there’s a ticking mental health time bomb under UK hospitality.

On World Mental Health Day in October, two Michelin-starred chef Sat Bains blogged for us and set a lofty goal:

“Beyond our four walls, we are fortunate to have Hospitality Action to support people in our industry through the hardest of times. Together with HA, we can break the stigmas that stop so many people asking for help and create an environment where people feel they have both the support of their line manager or a friendly ear at the end of HA’s action line.”

Amen to that, Sat. This’ll be a clear goal for us next year.

The need for help never goes away … 

Like the magic porridge pot in the children’s tale, the HA in-tray never seems to get any emptier. This winter, the delays around universal credit payments and the continuing fear, uncertainty and doubt around Brexit have sparked a steep rise in requests for support from HA.

Into 2019, we’ll move Heaven and Earth to help as many people as we can – but we’ll need your support in this. I look forward to working with you next year, to make UK hospitality a happier, healthier and more nourishing place.

Meanwhile, Happy Christmas from the whole HA team.

Listening, engaging, empathising: steps to reducing suicide in the hospitality industry

I want to talk about suicide. Specifically, I want to open a debate on how to help hospitality workers reaching the point of despair by offering practical and emotional support; and by propagating a culture across the industry in which people are able to talk about their darkest thoughts and, crucially, are listened to and spoken to sensitively and appropriately.

It’s been heartening to hear the industry talk more about mental health issues over the past few months. At HA, we’ve played our part. We were proud, for example, to work with The Caterer on their recent mental health awareness themed issue.

But, as an industry, we’re still losing far too many precious lives to suicide.

We live in a hectic and overwhelming world. For some people, this can spark feelings of helplessness, hopelessness and depression; and these in turn can set off a downward spiral of negative thinking.

People contemplate suicide for many reasons. According to the Samaritans, it’s often caused by an accumulation of difficulties that leave people feeling there is no way out. The kinds of difficulties that might increase the risk of suicide include relationship breakdown, painful or disabling illness, bereavement, bullying, loneliness and financial difficulties.

People with conditions such as severe depression, bipolar disorder and schizophrenia can be particularly vulnerable. There is also a very high correlation between suicide and substance abuse.

Add the particular stresses hospitality people encounter – pressure, adrenaline peaks and crashes, long hours – and you have a dangerous cocktail.

According to research from mental health charity, Mind, suicide rates are higher in men than in women across all age groups. Suicide is now the single biggest killer of men under 45 in the UK.

Suicidal feelings are driven by the fear that you’ve reached the end of your resources. But with the right kind of support, resources can be restored and replenished, pain can be processed, and new ways to live life can be found.

In 2019, we’re determined to create a step-change in attitudes and prevention strategies across hospitality.

Suicidal behaviour is often described as a “cry for help”, as if it’s not to be taken seriously. But passing off talk of suicide as attention-seeking is dangerous. Anyone thinking or talking in these terms is in deep distress. If someone you know is talking like this, don’t be afraid of engaging with them. Talking about suicide with a sympathetic listener has never driven anyone to kill themselves.

But how? And how do we spot the signs, if someone isn’t actually talking about suicide?

The time has come to put strategies in place across the industry.

We’re not experts in this field, and there are many experts out there. We’ll seek their their expertise, then focus it through the lens of hospitality.

At this point, we’re looking for expressions of interest. Does this post resonate with you? I’m at mark@hospitalityaction.org.uk, or you’ll find me on Twitter (@marklewis32).

By collaborating on this important project, we can save lives.

 

The Staff Canteen helps Hospitality Action as it helps build careers …

Support for Hospitality Action comes in all shapes and sizes.

Some people like to skydive, others prefer to ease into a bath full of baked beans. Troy Smith opts for Tough Mudders and other endurance sports. Meanwhile, Denise this summer cycled from London to Paris in memory of her husband, Paul.

Next month, our friends at the Staff Canteen, the UK’s largest online network of professional chefs, are supporting us at the first of a new series of events aiming to celebrate hospitality as a great career choice.

UK hospitality will never resolve its enduring skills shortage until it takes proactive steps to sell itself as a career of choice – and that starts with showcasing why it’s such an amazing sector to work in.

The Staff Canteen Live college tour is taking top chefs back to college in a first step to tackling the chef shortage at grass roots level, by highlighting the many and varied career options available in foodservice. The tour aims to inform students on how to forge a successful career in hospitality. It’s being run in partnership with the Royal Academy of Culinary Arts.

The tour’s first stop is at Westminster Kingsway College, on Monday, 3 December, where students will be able to quiz a panel of chefs comprising Michelin-starred John Williams MBE, Executive Chef at The Ritz; Alyn Williams, Chef Patron of Alyn Williams at The Westbury and The Wild Rabbit; Rob Kennedy, Culinary Director at Compass Group UK and Ireland; Glenn Evans, Head of Food Development at Las Iguanas; and Ruth Hansom, Head Chef at Luton Hoo Hotel.

For John Williams and Ruth, the event will be a trip down memory lane – both studied at Westminster Kingsway.

John is encouraging students to “listen and learn from us as we have been there and done it”.

And Ruth agrees. “It’s important to nurture and encourage young people into the industry”, she says. “It can be tough but it’s also rewarding, which is why it’s important to find the best route for you. It’s key to show young people all the avenues as they are so diverse.”

Mark Morris, Founder of The Staff Canteen, says: “on our panel are some of the most successful chefs working in the industry today. They all began their careers in a very similar environment to the students who join the tour. I hope we communicate that our panel have been successful through hard work; and that all that’s separating the students and them, is a structured career path and a strong work ethic.”

The event will be live-streamed on The Staff Canteen’s Facebook page and YouTube channel from 5pm. It’s the first of four events at colleges around the UK, in the coming months.

If you’d like to get involved in future tour events, email jen@thestaffcanteen.com or call 0330 202 1051.

And what’s in it for HA? The Staff Canteen will be donating £1000 to us on behalf of the chefs on the panel, to reflect the fact that we provide a safety net to catch chefs and other hospitality workers, if they fall.

Thanks, Staff Canteen.

Could 2019 be the year you host an event to support your fellow hospitality people?

An amazing thing happened last Tuesday. Jose Pizarro joined forces with Chris and Jeff Galvin to cook up a storm at a gala fundraising dinner in aid of Hospitality Action at Jose’s eponymous restaurant at the top of Bermonsdey Street.

The result? A wonderfully enjoyable gourmet evening – and £17,000 in the HA kitty to spend on helping hospitality people in difficulty.

A full house of Galvin and Pizarro fans gathered to enjoy a spectacular feast, celebrating the very best of Spanish/French cuisine:

  • Croquettas squid ink with Alioli Jamón Ibérico 100%, 5J, Acorn fed Brochette of Autumn Vegetables
  • Escabeche of Yellow fin Tuna, smoked Aubergine caviar
  • Presa Ibérica 5J , Mushroom and Romesco sauce
  • Saint-Marcellin, Torta del casar
  • Apple tarte Tatin & Normandy crème fraîche.

As well as benefiting from ticket sales, we profited from a live auction, silent auction and £20 prize draw.

At HA, we run a full schedule of fundraising events aimed at generating revenues that we can then disburse as grants. And we’re immensely grateful to everyone who supports these events, which range from cycle challenges to pub quizzes, and from polo days to blue riband chefs’ dinners (check out our Raymond Blanc Dinner in London, next month).

However, we’re never happier than when kind people like Jose, Chris and Jeff reach out and tell us they’re freestyling an event themselves, on our behalf.

Could you have an HA event in you? Would you like to engage with your client base and show them you’re proud to support your own industry charity?

We’d love to hear from you.

Celebrate the Mandarin Oriental team’s big hearts – and share in our good fortune

A wise man once said that “misfortune nobly born is good fortune.”

I quoted Juvenal at the Worshipful Company of Innholders dinner, last week; now I’m referencing Marcus Aurelius. I wonder how you say ‘get me’, in Latin?

When a fire broke out at her hotel this summer, just one week after it had unveiled a multimillion-pound refurbishment, Mandarin Oriental Hyde Park GM Amanda Hyndman must have wondered what she had done to deserve such misfortune. That the fire struck two days into Amanda’s stewardship of the hotel only added insult to injury.

“It’s at times like this that you discover the great pride and loyalty the staff have in the hotel,” she told The Caterer at the time. “There has been a real ‘can do’ spirit amongst everyone. The London Fire Brigade has been amazing and we have had tremendous support from our neighbours with hampers arriving from Harrods and hotels such as the Berkeley, Bulgari and  Jumeirah being so incredibly generous.”

Demonstrating a stoicism that Marcus Aurelius would have applauded, and humbled by the support they received, Amanda and her team quickly decided to turn a negative into a positive.

In days, they had launched FANtastic London, a charitable initiative that aims to thank their local community for its support and care after the fire.

FANtastic London is deploying 400 of the hotel’s workforce to support charities and organisations active or based in the capital, as repairs to the hotel continue. Amanda estimates as much as 40,000 working hours will be donated before the property’s reopening, later this year.

Beneficiaries of the scheme include Walking With The Wounded, Age UK, Thrive Battersea Garden Project, Oxfam, the London Fire Brigade, the Felix Project – and Hospitality Action.

Each week, volunteers Ksenia (pictured with HA’s Astrid Wears-Taylor) and Malin spend a day at our Farringdon office, supporting our fundraising and grant-giving efforts.

And, this week, a crack team of envelope-stuffers will converge on our boardroom to help despatch the Autumn edition of our Golden Friends newsletter.

From a terribly difficult situation, Amanda and her management team have found a way to galvanise their workforce, give them valuable life experiences, and help further the work of many good causes.

It’s been our good fortune at HA to benefit from the altruism shown by the Mandarin Oriental Hyde Park, and for this we’re hugely grateful.

The hotel’s support of HA continues next Thursday, 20 September, when Amanda and her team host a reception on the Serpentine Solar Boat, Hyde Park, in aid of us.

If you’re free, we’d love you to join us. Tickets are £95 per person. Please email mlewis@hospitalityaction.org.uk if you’d like to help celebrate a noble and philanthropic initiative over a glass or two of fizz.

SME alert: the business case for subscribing to HA’s employee care programme

I’ve outlined the value our Employee Assistance Programme (EAP) delivers subscribing clients previously, on this blog.

Our EAP provides employers with a means to increase their teams’ well-being, morale and performance. It offers a comprehensive suite of benefits that takes a holistic approach to employee welfare, providing specialist, independent and confidential advice, support and assistance, 24 hours a day, 365 days per year.

I know what you’re thinking. Comprehensive support of your whole team – that’s got to be expensive, right?

Actually, no. Far from it, in fact. Subscribing to our EAP costs just £5 per employee per year, with a base threshold of £250, which we apply to cover set-up costs.

In other words, any hospitality SME with up to 50 team members pays just £250 to keep their workforce happy, healthy, engaged and work-ready for a full year.

Beside all the philanthropic, emotional reasons for wishing to subscribe, there are clear business reasons for doing so.

Taking into account the agency cost of hiring a full-time employee, if buying into our care programme stops just one team-member from leaving, you’ve already more than recouped your return on investment.

The same cold logic applies when it comes to staff absences. If our EAP can keep just one member of staff at work for a few days rather than off dealing with a personal problem, so saving you the cost of temporary cover, again you’ve more than covered your initial outlay.

I’d urge you to look at our EAP, not as a ‘nice to have’ a cost to the business, but as a means of boosting productivity and profitability.