News Brigad
Will hospitality still see a skills shortage?
This question is as relevant now coming out of the lockdown as it was four years ago when Brexit was voted for by the people. In 2016, EU nationals represented between 12% to 24% of the workforce in the hospitality sector
Top tips to be a freelance chef today
What is it like to be a self-employed chef today?
Clyde, chef working through Brigad for over two years, is talking about being an independent chef in London nowadays.
UPDATED: Financial support for your businesses
Whilst shops, bars and restaurants have started to open again, we are still far away from ‘business as usual’. Below we dig with our partner Coconut into the financial support still currently available to self-employed people, small business owners and the hospitality industry as a whole.
LAST UPDATE : 25th September 2020
How to keep trading safely with new regulations
The government has announced a curfew of 10pm for restaurants, bars and pubs from Thursday (24th) with compulsory table service. For hospitality operators, this decision is a major blow for the industry and would need to be followed by support measures from the government.
LAST UPDATE : 25th September 2020
Will hospitality still see a skills shortage?
This question is as relevant now coming out of the lockdown as it was four years ago when Brexit was voted for by the people. In 2016, EU nationals represented between 12% to 24% of the workforce in the hospitality sector
Valter Bianchi, Chef
Valter Bianchi, a chef from Brazil is sharing his experience and journey with Brigad
Inspiring stories from businesses during lockdown
How was business during lockdown? Brigad’s users shared their stories on how they managed to keep their business afloat and how they anticipated the reopening.
Government’s new steps to help the hospitality industry.
Government decided to go further to support the hospitality industry and announced on Wednesday its decision to cut hospitality VAT to 5% and introduced a new voucher system to encourage people to eat out again.
Restaurant, Bar & Pub Reopening: Learnings from France
To assist in the reopening of UK hospitality businesses on the 4th July, four French operators spoke to Brigad to share their insights experienced since their reopening on the 2nd June.
Re-opening: What does the post-covid restaurant look like?
Without waiting on the government’s specific guidance for restaurants, pubs & bars concerning the re-opening, the industry is acutely aware that reopening is really about winning consumer confidence.
Simple steps to a successful social strategy
What should you post? How do you do it time efficiently? These easily actionable ideas & tools will provide structure to your social media strategy. As well as providing tips on remaining visible through Covid-19.
How the Grand Outdoor Cafe could restart the hospitality industry
Heard of the Lithuanian initiative that’s saving their capital’s hospitality sector? We have some guardian angels in our industry looking to do the same thing, across the UK.
What do you need to know about the Job retention scheme
Since the beginning of the crisis, the government has announced a series of measures to help limited companies, and small and medium-sized businesses directly affected by the Coronavirus crisis.
Help and support from government for Business
The current situation has impacted many of the businesses in the UK. Brigad has gathered some information that could potentially help you gain some benefits and advantages in crisis that we are all going through right now.
#HospitalityUnited : Our support program to hospitality businesses
As announced by the government, restaurants, bars and pubs will stay closed until further notice. Therefore, we have decided at Brigad to launch a new program to support and help hospitality businesses called #HospitalityUnited. This program will gather information and guidance to help you with your business, teams or finances.
A press request?
Contact florence.boyer@brigad.co who will be happy to discuss with you and answer your questions.
