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Flexible Work…Good Choice, or Only Option?

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...

in 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, we did it because we saw our industry losing great people because the work conditions and available roles meant they eventually burned out. We figured finding a solution that was good for chefs and F&B staff would be good for our industry too.

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Flexible Work…Good Choice, or Only Option?

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