business

After COVID – what’s going on, and what happens next?

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Health, Safety and Environment, Hospitality, Kitchen Staff, Our Business, Safety, Temporary Staff

One of the greatest challenges for anyone running a business at the moment is the lack of any certainty about what to expect next. As the holiday season approaches there are two critical factors that we are finding extremely challenging. Firstly, when will the borders around the country open? Secondly, where can we find the[...]

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

When it costs somewhere between 15% and 20% more than employing someone yourself, why would you use Agency staff – and when does it make sense?

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

One of the most disturbing things about the impacts COVID-19 is having on people is the progressive destruction of whatever degree of trust and unity we once had in the community.

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

The last 5 months have been extremely challenging for everyone – possibly none more than employees and their employers. The provision of elevated levels of social support through JobKeeper and JobSeeker programs have no doubt allowed many people to survive what would otherwise have been a much more significant set of consequences from the shutdowns[...]

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

I grew up in a world where we trusted – and respected – our leaders. Political, Church and Business leaders were people we looked up to and had respect for. I may just have been young and naïve, but I really do think things were quite different.

in Awards, Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

When we started Chefs On The Run 30 years ago, our aim was to keep good chefs in the industry for longer. Given the hours and the culture, the prognosis for even the best chefs was quite often mid-40’s alcoholic burnout...

in Bar and Wait Staff, Catering Staff, Chefs and Cooks, Environment, Health, Hospitality, Kitchen Staff, Our Business, Temporary Staff

In truth, there’s no way to answer this question both simply and accurately...

Stay Connected:

After COVID – what’s going on, and what happens next?

Agency Casual Staff – why pay a premium?

Time for a “Reframe”

Getting people back to work – a Social and Commercial priority.

Respect – what is it really? And how does it work in this day and age?

Flexible Work…Good Choice, or Only Option?

Is bigger “better” when you’re looking to work with a recruitment agency?

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