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The Nationwide Caterers Association
 
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Looking after your staff

Happy staff means happy customers. Trade profitably the happy way.


Get the right staff.

Caterers regularly quote staffing problems as one of the biggest causes of stress. Staff cancelling at the last minute, or simply failing to show up can ruin a caterer’s trading day. You need to hire reliable people who’ll work hard and fast, and who you can trust with the till.


5 tips for hiring great staff.


  1. Employ someone with experience in the catering industry if possible

  2. Ask other traders if they know anyone reliable looking for work

  3. If you’re a start-up, family and friends might be your best bet

  4. Don’t be afraid to offer a higher rate of pay to an excellent employee

  5. Don’t trust them? Don’t hire them.

An experienced and reliable staff member will be able to serve at least twice as much food as a newbie. So you want to retain your staff as long as possible. And you can only do that if you keep them happy.


Training eases staff retention.

Stats show that staff are more likely to stay with employers who have invested in them through training. Make sure you provide all legally-required training for your staff – you can find out more about catering training courses here.


You should also do practice sessions before you trade, so that they know what to do from set-up to take-down. Shrewd food business operators also train their staff in customer service. How to handle complaints, what to do if a customer is abusive and how to keep an itchy queue calm are skills that could come in very useful!


Managing and motivating.

Your team’s performance is your responsibility. Show them how to do a good job and lead by example at every stage of service. These tips will help you keep your staff working and smiling:


  1. Have a laugh while you work - you’re in the service-with-a-smile business! If your customers see you having fun with your staff, they’ll enjoy the mobile experience much more.

  2. Ask your staff to come up with new ideas about how to do things better – they’ll feel more involved and they’ll probably have excellent and profitable ideas!

  3. Pay your staff fairly. Obviously you must pay at least National Minimum Wage (or the National Living Wage if they're over 25), but if you want to really motivate them, consider paying extra.

  4. Reward good performances. Praise, thanks and bonuses are a powerful way to motivate staff. If you’re not grateful, why would they want to work hard for you?

NCASS staff are happy staff.

And we love to share ideas about keeping hard-working staff happy with our members. Give us a call if you'd like to chat about joining and put a smile on our faces - 0121 603 2524 is the number to call.



MEMBERSHIP
 
Join the Nationwide Caterers Association for just
£20.25 p/m

 


 
Work opportunities, legal documents, essential and invaluable advice, training codes, cashback and lots more are the name of the game here at NCASS HQ. And with prices starting from just £20.25 per month, why not become the latest member of the NCASS Family? Maximise the profitability of your food business with NCASS membership. > Find out more

Want to talk about membership? Call 0121 603 2524

or to request a call back click here


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Latest News

Number of food fines double since enforcement of new hygiene regulations

by Sophie Haigh | Read Time: 3 Minutes | Jun 05, 2019

The number of fines handed out to food firms has more than doubled since new safety and hygiene regulations were introduced, according to insurance consultancy NFU Mutual.

The Sentencing Council issued 130 fines in 2016 – the year the Health and Safety Offences, Corporate Manslaughter and Food Safety and Hygiene Offences guideline for England and Wales came into force. Just 60 fines were issued in 2013 in comparison.

Some of the failures in basic food hygiene include staff at one takeaway handling raw meat before moving on to touch cooked food, allowing frozen food to defrost at room temperature, as well as using the same cooking utensils for raw and ready-to-eat foods.

The cost of fines have also risen as a consequence, with the average figure up from £2,200 to £7,100 when comparing 10 months pre-guideline with 10 months post-guideline.

Darren Seward, food & drink sector specialist at NFU Mutual, said: “The vast majority of businesses work incredibly hard to meet their hygiene and safety obligation and the irresponsible businesses are being held more accountable for poor conduct.

“Managers have a duty to put hygiene and safety at the heart of the company’s values to prevent getting into a serious situation in the first place, and damage as a result of hygiene issues reach much further than a fine.

“Most importantly, innocent lives could be put at serious risk of harm. Getting it right takes work, but there is no excuse in the eyes of the law, or indeed the public.”

Despite the long list of rules and regulations, maintaining high standards of safety and hygiene when handling food can become second nature to an individual or business if the right training is deployed. NCASS offers City & Guilds accredited hygiene and health and safety courses to companies and individuals working in the food industry.

From basic hygiene training for staff working within an environment handing food, through to more in-depth training for chefs, our training courses can be completed online and are suited to a diverse range of businesses working in direct or non-direct contact with food, including mobile caters, restaurants, schools, care homes and councils.

For more information on our food hygiene training, click here or speak to the team on 0121 603 2514.


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