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Food and Ingredients News

T.G.I. Friday’s expanding rapidly and recruiting 700!

Would you consider your cooking to be up to scratch to serve at the fastest-growing casual dining outlet in the country? Well, be prepared to dust off your CV (or get yourself booked onto some of our cookery courses if your culinary expertise needs a dust-off) as T.G.I. Friday’s is ‘bucking the trend’ in the face of austerity, growing at an unprecedented rate.

It’s been a busy few years for the American restaurant, that has gone from strength to strength incorporating three new key criteria: bosses, burgers and belief.

First and foremost, they appointed a new UK Managing Director in the shape of Karen Forrester. Firstly, she has guided them through fourteen consecutive quarters of growth, not bad when you consider that period of time covers, nay, almost mirrors, the times of hardship we have encountered since the banking world collapsed in 2008 and the global financial meltdown that ensued and will not go away.

Secondly, she has seen the chain grow to over fifty restaurants in the UK last year, with an additional six planned for this year. Three confirmed sites are Halifax, Manchester and Wembley with three to be pinned down later in the year. There will be around 700 jobs created in total, including cooks, front of house staff, waiting staff and, often over-looked but nevertheless key to an outlet’s success, experienced, quality management.

Many of these positions will be sourced from outside the existing chain as their second ingredient for success is investment in high-calibre staff across all roles. It is their intention to continue this ‘people-led strategy’ and emphasis on the ‘team members’, according to UK Operations Director Tim Cullum. They will be looking to employ the best in the market for the roles they envisage available before the restaurants open their doors, so now’s the time to get your accreditation at the cookery school of your choosing to stand you in good stead when the time comes.

The third and final element attributed to the chain’s turnaround in the face of adversity is a complete overhaul to their burger range, which now accounts for one third of all meals the chain serves. In actual terms, this means 50,0000 main courses of the new burger range are served across the fifty+ outlets every week, combining to help growth whilst showing initiative and innovation by identifying with the market and meeting that demand.

If you have the management skills or proficiently high experience in other roles to meet a ‘rewarding and challenging career’ opportunity, you can get in touch through their blog: TGI Friday’s Blog

Categories
Cook Books News

Good food guide warn of dupe company demanding cash

It would appear that some restaurants, hostelries and cookery schools have been targeted by fraudsters looking to charge them for inclusion in the next edition of the Good Food Guide. In a recent statement, the legitimate publication and victim of this duplicitous act is trying to warn anyone in the hospitality trade not to fall for this scam.

The letter’s circulation has been brought to the attention of the legitimate The Good Food Guide after restaurants received invitations from an organisation calling itself the ‘Good Food Guide Limited‘, who allegedly have sent the erroneous letter in a mass mail marketing drive asking for cash in exchange for page space in their publication. It would appear that some establishments, seeing the opportunity of a bit of extra good publicity, have already parted with readies to the fraudulent organisation; they have not been named.

However, it is not saying that there will not be a collection of restaurants who have paid for space and will, at some stage, appear in a collection from a company called ‘Good Food Guide Limited’.  If the restaurant owners who have paid for that privilege appear in such a book, it is unclear what law will have actually been broken.

The legitimate The Good Food Guide denies any connection

The first and most important point that the real The Good Food Guide wishes to point out is that it never charges organisations to appear in its pages. If it did, it would be nothing more than a series of advertisements and page space would go to the restaurants willing to part with the most money. It has never, nor ever will, ask for cash donations from restaurateurs, landlords, breweries or caterers in return for prime page location.

Joe Public helps decide who’s in the publication

The only way restaurants can get into the established guide is by being good at what they do. Based on recommendation by members of the public, incognito members of The Good Food Guide will visit a premises and rate them accordingly.

Or, if public sway is voluminous and persuasive enough about their fine dining experience, that will not necessitate a visit. Either way, it is the verified quality, by inspection or popularity, that gets restaurants into the popular annual publication.

Vigilance urged by The Good Food Guide spokeswoman

The publisher of the compilation of the best restaurants and eateries in the UK, Angela Newton, spoke out on behalf of all the staff involved in putting this tome together, year after year.

She denied outright any involvement with either the production of the letter or association with the organisation behind it, Good Food Guide Limited, although she did admit to knowing of the letter’s circulation. The culprits are being sought out and the matter investigated.

Rules of inclusion spelt out and underlined

Newton went on to stress that featured restaurants only ever appear in their book following the readership’s feedback or their own visits to restaurants and subsequent inspections carried out anonymously to verify recommendations or see if standards are being maintained from eateries that have featured in previous editions of the tome.

If your restaurant, café, public house or cookery school has received such a letter, Newton confirmed ‘…it has not come from us!’ Anyone who has received such a demand should e-mail the publication direct at [email protected]

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