The difficulty of dealing with stress in the workplace is having the time or opportunity to do anything about it, which is what makes M Restaurants new ‘M-indful’ campaign, that allows staff to take days off to help them better cope with the pressures of work and long hours, is such a breakthrough initiative.
As anyone working in a bar, restaurant, hotel or the wider supportive industry will know, the hospitality sector is facing what has often been described as a ‘perfect storm’ of challenges. Whilst this is indeed true, there is a compelling argument that people in hospitality whilst famous for demonstrating the epitome of kindness and warmth to paying guests and being notable champions of charitable causes, lack the same empathy and support to our own industry.
As of late, each week sees a new restaurant company falling into a CVA, administration or closure. Add to this the chronic staff shortage we face in the new unwelcoming world of Brexit. The void of talent looking to join our industry is arguably the biggest challenge the industry faces today, yet we have the opportunity to help overcome this issue, if together we choose to support ourselves and everyone in the industry together.
This Tuesday night sees the first of twelve ‘Finalist Pop Up nights’ at the M & Bookatable by Michelin Young Chef of the Year Contest, in association with Champagne Pommery, sponsored by industry champions Collins King, Foodism, Bragard and Blenheim Forge. The competition was created by M’s executive chef, Michael Reid, the fine people of Bookatable by Michelin (notably Nadia) and myself, to champion and nurture the young talent in our kitchen. The Young Chef Contest continues for a few weeks and is a genuine opportunity to show your support to these fantastic young chefs and the hospitality industry.
M’s Young Chef of the Year competition is now into its second year and looks to give new talent an opportunity in a live kitchen
Time to champion
Naturally, the industry is filled with empathetic kind individuals. Before more restaurants reach crisis point we need to pull together to champion it. We need more great chefs, more great reasons to join the industry as a whole and more quality throughout. These chefs are the future, so if you are in recruitment, a supplier, a bank or PE house, a restaurant leader, a journalist or have an interest in any other way in restaurants, I urge you to support this campaign and to also look internally at how we make our special world of restaurants, bars and hotels the most dynamic environment anyone would like to work and the finest quality offering and experience that the public would love to experience.
So how we make the hospitality industry a more attractive environment to work in? Each of us need to make a decision on how we do this, but let me share three initiatives that we have introduced at M with you to improve quality of life and work for our teams,
We are a little ‘start up’ company, so if we can do this, any company can!
M Restaurant has looked to take a lead in how it treats its customers through premium hospitality. It’s also keen to do the same in how it treats its staff
Time to be M-indful
Andre Mannini, our operations director at M, is announcing today his latest initiative to promote mental well-being in hospitality – ‘M-indful’ days for all M employees!
It is being introduced to improve the mental well-being of all our staff. Four fully paid working days a year will be gifted to each full-time employee working at M to be used in a variety of ways – each will be respected as their own individual ‘M-indful Day’.
Staff and managers may use the days in whichever way they want, including a ‘mental health day’ to lower stress levels, or to enjoy some extra rest after a tough week. ‘M-indful Days’ will be encouraged to be used for all sorts of reasons, if someone knows they have a party planned, they might notify the company they are ‘taking a ‘M-indful day’ to recover from an over indulgent night, eradicating an environment of guilt and resentment from both sides.
For employees who do not use all or part of their four days, the remaining M Days will be added to their holiday allowance and ultimately paid if not utilised.
It is an issue that both myself and Andre feel very passionate about. As Andre says: “The hospitality industry must catch up with other industries and adopt an environment where a younger generation of employees have solid mental wellbeing and are inspired to perform to their finest when at work. M-indful days will help nurture this environment.” (See below for Q&A with Andre Mannini).
All too often we see amazing talent in kitchens, bars and restaurants in London burning out and leaving the industry. We challenge the rest of this industry to make this a standard practise.
Helping social
M Restaurant has also teamed up and supported more unusual charities such as ‘Not For Sale’ to fight against human slavery
We also adopt and encourage recruitment through charity and social change focused organisations.
That has meant recognising the opportunity of improving the restaurant group through introducing charitable partnerships into the DNA of M. Both Andre Mannini and Michael Reid have driven huge opportunity and success for individuals within their employment by introducing a series of individuals to M through apprenticeships and work experience. This has included partnering up with Terrence Higgins Trust (Live Positive), School of Hard Knocks, The Hive and The Clink projects. M also partners with ‘Not for Sale’ – a non for profit organisation founded by David Batstone which fights human slavery through the creation of self-sustainable business models that offer themselves as an alternative option for ex-slaves throughout the world.
Encouraged sabbaticals
Since 2018, M managers at all levels are also assigned up to six extra days of fully paid holidays per year upon reaching key people related bonus targets, such as staff retention and great staff survey results, to incentivise further a culture of learning and development.
We want to create a smarter and more appealing hospitality industry. In an environment which sees itself forced to change to survive.
Is it not time that both the industry and government see this way of working as a standard. DON’T LET OUR SPECIAL INDUSTRY BECOME A CHARITY CASE!
Andre Mannini explains why he believes so much in ‘M-indful’ initaitive
- To find out more M Restaurants’ Young Chef initiative click here visit, https://mrestaurants.co.uk/young-chef-awards/. The competition also has the backing and support of a number of UK’s top chefs and journalists including Adam Handling, Andy Lynes, Claudio Cardoso, Sophie Michell, Daniel Watkins, Jose Pizarro, Michael Wignall, Steve Dinneen, Sudi Pigott and Tom Kemble.
- M’s Young Chef initiative continues for the next few weeks and members of the trade can go and receive a glass of welcome Champagne and four courses each night for £38.00 (reduced from £45 for those involved in the hospitality industry). To book a table at the Young Chefs Finalist Pop Up Nights week one visit, https://mrestaurants.co.uk/2018/06/26/the-young-chef-of-the-year-uk-pop-up-nights/ simply type Industry 15% in the special requests box at https://www.bookatable.co.uk/m-young-chef-of-the-year-london?c=prev_restaurant&q=sf427261 to receive the industry discount.
