RAW

In this episode, we get a bit geeky about admin and prep — the work that keeps your business running, from opening the site and stock takes to food prep and line cleaning.The key point? These tasks add up to a lot of hours, and the more efficient you can make them, the more your business performance will improve.We break down the difference between service tasks vs admin/prep tasks, and explore how some tasks (like pot wash) can be either depending on the day and the volume of trade. We also dig into the idea of fixed tasks vs slack tasks, and the opportunity to shift work into quieter periods without compromising standards.In tough trading conditions, this episode is all about finding ways to work smarter — because we can’t afford to waste time.

In our newest podcast episode, we shine a light on something close to the heart of our industry: the village pub and its role as the last remaining “third space” in many communities.Hamish Stoddart shares stories from his own villages, the challenges facing rural operators, and the creative ways pubs can reconnect with locals, attract new visitors - even in tough trading conditions.

To kick-start the new year, we're talking about the real art of balancing teams — the brilliant administrators, the big‑energy people‑people, and why you almost never find both in one human being. We talk joyful work, recruiting people “just like me”, and the magic that happens when a team actually recognises each other’s strengths instead of pretending they don’t exist. If you’ve ever run a pub, or pretended to run a pub, this one’s for you.

In this episode, Hamish shares his journey from farming in Kenya to leading sustainability efforts in UK hospitality. Discover why going green isn’t just good for the planet - it’s good for business. From cutting costs and reducing waste to engaging your team and winning customer loyalty, Hamish explains practical steps operators can take today.“The best things you can do to save power or reduce waste actually save a lot of money too.”Listen now and learn how to future-proof your pub or restaurant without sacrificing the guest experience.

What makes hospitality truly world-class? In this episode, we sit down with Hamish Stoddart, co-founder of Peach Pubs, to uncover the secrets behind creating unforgettable guest experiences. From building a culture rooted in shared ownership and values to sustaining exceptional service, Hamish shares insights that every hospitality leader needs to hear. Whether you run a pub, a restaurant, or any service-driven business, this conversation will inspire you to rethink how culture and purpose drive success. 

If you’re in hospitality, chances are you’ve heard of Sideways - the video-based training platform that’s shaking up the industry. If you haven’t, today’s your lucky day. We’ve just dropped a podcast episode with Sideways founder John Mason, where we dive into why creating video content that solves real problems for your team is the smartest way to train in the digital age. Gone are the days of shadowing shifts and flipping through manuals. Today’s workforce learns through peers, on platforms they actually use. Training videos need to be quick, sharp, and packed with practical know-how - delivered straight to their screens in minutes. 🎧 Tune in now and discover how to make training work for the next generation.

This episode is all about slack - one of our favourite topics which is all about how to make the most of quiet moments on shift. In a world where the fully wrapped cost of the current NLW is £16.10 an hour, you need to make every team member as efficient as possible. From cutlery polishing to chopping lemons, we explore how slack tasks can boost productivity and improve service. So, whether you’re front of house, back of house, or running the shift, this one’s not one to miss.

Do you remember where you were in Christmas 2007? Richard does - he was in the thick of it at All Bar One Brindley Place, running one of the busiest shifts of his life and chasing a record-breaking Friday. In this episode, Richard and Alastair talk about what it really takes to run a brilliant shift. Not just on mad Friday, but every day of the week. If you have a spare 15 minutes today, give it a listen and subscribe for bi-weekly episodes!

The Tipping Point with TIPJAR’s Dan Hawkie "Happy teams, happy customers, happy sales. It’s how it works.” – Dan Hawkie on the Service-Profit ChainWant to drive stronger performance to improve guest experience? Has service charge and monthly payroll-based distribution disconnected your staff from their effort and earnings and bred complacency?  Richard speaks to special guest Dan Hawkie (TIPJAR) on what progressive businesses like Pizza Express are doing to align tips with service quality in our latest episode of RAW. It's not one to miss!

Join hospitality experts Gareth Thomas and Tom Marshall for a special episode on increasing margins with operational excellence. Recorded during our live webinar event, Gareth and Tom break down how leading operators are unlocking that hidden 3-5% with real examples, actionable tips and a Q&A session that was recorded live on the day.So, grab a cuppa and get ready for some insights from two seasoned operators.

Scheduling a hospitality workforce isn’t easy, especially when demand is unpredictable. Have you ever scheduled someone who wasn’t actually available, because their availability was anecdotal, not recorded? Or had a day like a big sporting event when everyone suddenly wants it off? These moments can derail your operations and leave you scrambling to fill gaps. In our latest podcast episode, Alastair and Richard discuss how preferred availability can help you take control by matching demand, reducing scheduling errors, and building a more responsive team. 

You have to be confident in your systems and processes to deliver for your business and the people in it. Today's episode proves that exact point - join Alastair and guest Sam as they discuss a real-world scenario in which Alastair's hospitality business was investigated by HMRC. It's not one to miss.

Kitchen design is probably not at the forefront of your mind when you’re busy running the business, but we’ve made a quick case for why it should be.  Often, kitchens are designed with the wrong end point in mind, without thought towards how you’re going to run it. Where are the demand points? Where are the spikes?   Richard and Alastair have come up with some actionable tips that you can use today to drive your kitchen efficiency.

Bold. Bright. Brilliant. Today, Richard and Alastair discuss the value of our young workers, and our pretty antiquated rules on them. From gaining life skills to boosting your business, we're here to make the case for hiring the next generation of talent!

Single shifters work fewer hours per week and are employed to accommodate variable demand in hospitality businesses. Discover the benefits of flexibility and cost savings that come with single shifters in our latest episode with Alastair and Richard.

Is your hospitality business leaving money on the table?  Good news! You hit your sales forecast – but at what cost? Listen to our latest episode on the true cost of stress now. A stressed team faces more than just unhappy customers; the work environment becomes less enjoyable, and financial incentives like tips may drop.  Consequently, team morale declines, leading to higher turnover rates as employees look for less stressful opportunities elsewhere. The long-term impact on businesses is harmful as well. If customers don't receive timely service, they might not revisit, directly affecting future revenue streams.  Ask yourself: How were the team?  How was the service?  You might notice tables not being cleared promptly, guests looking frustrated, or orders delayed. It's a clear sign of the true cost of stress. 

Do you align your company values with the talent that walks through the door?  Finding and nurturing the right candidates will give you productive teams that drive your business forward. If you’d like to know more about the recruitment and development strategies to deliver this for your business, give this week’s episode a listen.In conversation with Talentheads’ Sam Spoors, we discussed the transition from external recruitment to internal team building, how to identify the right candidates, and the importance of values and alignment, focusing on:  Handling interviews Setting clear expectations from the start Addressing challenges in both front-of-house and kitchen settings 

The New Labour Rates Have Hit – Are You Maintaining Your Profits? It’s the first pay day since the National Living Wage increases and you may not feel prepared to handle the shift.  We’ve teamed up with hospitality and payroll expert, Sam Wignell, to tackle the topic: how can you manage rising costs without compromising profitability?  Understanding the new wage rates and their impact Smarter staffing strategies to reduce financial strain Pinpointing the real cost of employees before planning shifts Adjusting pricing while staying competitive Now is the time to get better at labour management.

Multiskilled managers aren’t just good for team morale – they’re key to managing the labour line, avoiding over- or understaffing, and ensuring front of house and kitchen teams work effectively together.In the first podcast episode of Season 2, Richard and Alastair discuss how understanding all areas of your pub – especially the kitchen – can improve your rota planning, improve team dynamics, and drive stronger business results.

Are we getting tipping right?Ever wondered how tips should be fairly allocated in the UK hospitality industry? In this episode, Richard and Alastair dive deep into the evolution of tipping and service charges, shedding light on how the system impacts staff motivation.

This week, we are discussing Sunday lunches and getting them right to scale from 300 to 600 covers without compromising on quality.Tune in to uncover:  Proven techniques for scaling your Sunday roasts  Tips for maintaining high-quality dishes throughout the day  Strategies to keep customer demand consistent and satisfied 

The Great British Sunday Roast – everyone loves to eat it, but not everyone loves to cook it, which is what makes it a significant opportunity for pubs, gastropubs, or any venue that offers it. Get the operations right, and you are looking at a high-profit Sunday, every week. If you haven’t already, it’s time to shift your mindset and start enhancing your Sunday volume and revenue: In this episode of RAW, Alastair and Richard talk Sunday Lunch – touching on all things operational from four table turns to the importance of booking systems.  Want to know how to turn the most profit every Sunday? Listen now!

Introducing: The Player Coach – The multi-functional role managers should be playing to:  Become active participants in operations  Demonstrate on-the-job coaching to improve team performance  Move dynamically around the business and be better equipped to handle varying demands Ensure productivity across all areas of hospitality operations by evolving the outdated role of the ‘floater’ to The Player Coach.

New Year, New HabitsAs we step into the new year, it's the perfect time to kickstart lasting change! Did you know it takes 66 days to embed a new habit?In this episode, Richard and Alastair dive into 9 key service habits that will make a tangible difference to your staff and your customer experience. Tune in for practical tips that will help you to elevate your hospitality business in 2025 and beyond. https://s4labour.co.uk/?utm_source=spotify&utm_medium=podcast&utm_campaign=raw+podcast⁠

Are you ready to tackle the busiest and most profitable time of the year in your bar or restaurant?  Tune in to our Christmas special, where Richard and Alastair share essential tips to sail through the festive period without burning out your team. With great profitability comes an even greater workload. But worry not - we’ve got some quick and easy last-minute tips for you to conquer the holiday hustle:  Preventing Team Burnout  Pre-ordering & Pre-mixing: Streamlining the Flow  Advanced Prep: Gravy for Days, January Ready  Goodbye Tables: Rethinking the Space  Setting Limits: Managing Capacity with Ease  Be a part of the journeyWe’ll be uploading bi-weekly episodes available for you to stream on Spotify, Apple Podcasts and YouTube. Subscribe, leave us feedback and share with other hospitality experts you think may enjoy. https://s4labour.co.uk/?utm_source=spotify&utm_medium=podcast&utm_campaign=raw+podcast⁠

If you were trying to improve your kitchen, what would you do?​From running casual dining Italian restaurants, to leading the kitchen project at M&B, Richard and Alastair reflect on the focus areas for highly effective kitchens.​Timestamps:​ 3:42: Stepping off the line and effective kitchen design​ 5:40: When is the right time for a pot wash? ​ 8:20: Peaks and troughs – are there too many cooks in the kitchen?​ 10:52: How prep times can give your teams a better work-life balance

In this episode of RAW, hosts Alastair Scott and Richard Hartley discuss ways for single-site hospitality businesses to excel. The discussion ranges from the benefits of large-scale operations to the efficiencies required for small sites to thrive. Key points include staying curious, knowing your numbers, and building strong networks within the industry. The episode emphasises continuous improvement, learning from other successful operators, and the importance of innovative thinking in day-to-day operations.Timestamps:00:32 Maximising Single-Site Efficiency02:39 The Importance of Curiosity and Numbers09:04 Building a Strong Networkwww.s4labour.co.uk

It's here! Labour management experts S4labour bring you RAW - the hospitality podcast dedicated to helping businesses thrive. Join business owner Alastair Scott and operations expert, Richard Hartley, as they dive into insights and stories alongside other industry pros. Tune in to bi-weekly episodes. https://s4labour.co.uk/?utm_source=spotify&utm_medium=podcast&utm_campaign=raw+podcast   Music from #Uppbeat (free for Creators!):  https://uppbeat.io/t/oliver-massa/innovate  License code: MY9QRIELHSRY442U