PRESSURE
COOKER
As kitchens head into their busiest season, we ask industry experts to share practical tips to support your team, look after your own wellbeing and thrive when the heat is on...
the bustling lead-up to Christmas, teams often go above and beyond to deliver memorable festive experiences to their customers. However, longer hours, new menus and busier services can take their toll. With four out of five hospitality professionals already experiencing at least one mental health issue, taking proactive steps to support your team and their wellbeing has never been more important.
KEEPING YOUR COOL
Hospitality is fast-paced by nature, and while the pressure of service can
be rewarding, it’s vital that teams have the support they need to thrive.
Recent research highlights why wellbeing is becoming an increasingly
important conversation across the industry.
SMASHING STEREOTYPES
Stigma surrounding mental health can still be found in the catering world and support organisations have called for an industry-wide shift in perspective.
“Improving this starts with radical candour,” says Chris. “We need to move away from ‘toughening up’ and toward creating psychological safety where check-ins are as routine as prep lists.”
A 2024 survey by Mental Health First Aid England found that 45% of employees feel uncomfortable discussing mental health with their managers, fearing negative repercussions.
LEAD BY EXAMPLE
During party season, how can managers begin to foster a healthier work environment for the festive period and beyond? An effective strategy is to demonstrate prioritising your own mental health and wellbeing.
“Before any busy period, I would encourage managers, owners and operators to try a wellness or support resource themselves and then speak candidly about the experience with their team,” says Jas. “A pre-shift meeting can be a great opportunity to share something you’ve explored."
CHANGE STARTS NOW
Supporting wellbeing shouldn’t stop after Christmas. Small, practical changes can help teams feel healthier and more resilient all year round.
Introducing mental health days to company policy, booking training courses for management and standardising mandatory breaks for staff are all practical changes that can make a big difference over time.
It can also help to make support visible around the workplace. The Burnt Chef Project has a wealth of free, downloadable resources available on their website.
A CHAT WITH
TOM CENCI
With years of experience under his belt at home, abroad and in Michelin starred establishments, we ask prominent chef and Beder (beder.org.uk) ambassador, Tom Cenci, what’s changing in the industry for the better?
