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Stay up to date with the latest from the world of hospitality staffing. From seasonal trends and chef recruitment advice to success stories and insider insights, the Bookachef insights page is your go-to resource for everything hospitality.
Whether you're looking to hire a temporary chef, improve your kitchen operations, or navigate your career as a relief chef or private chef, we share practical tips to help you thrive in a fast-moving industry.
May has continued to reflect a consistent picture across 2026: UK hospitality is operating under sustained cost pressure, with a market still adjusting through closures, restructuring and selective expansion.
read moreMay has continued to reflect a consistent picture across 2026: UK hospitality is operating under sustained cost pressure, with a market still adjusting through closures, restructuring and selective expansion.
read moreDespite ongoing recruitment efforts, many restaurants, hotels, and catering businesses are finding it difficult to build and retain reliable kitchen teams.
read moreApril 2026 has now passed, and for many hospitality businesses, the impact of the new cost increases is becoming very real.
read moreAccording to a survey reported by The Caterer, around six in ten hospitality businesses are now planning to reduce staff numbers.
read moreDrawing on reporting from The Caterer and other UK sources, here’s your April round-up and what it actually means for restaurants, gastro pubs and chefs:
read moreIndustry reports say food halls are growing fast. The UK went from 114 food halls to 149 between 2025 and 2026, and another 65 are being built. This is one of the biggest growth stories in the industry right now.
read moreWhen people think about hospitality jobs, they usually picture restaurants or hotels. But food service in places like nursing homes is just as important, and sometimes even more so. Nursing homes are one of them.
read moreThe 90s. Big hair, neon lights, boy bands, and the comforting sense of “simpler times”. It’s no wonder people are loving the nostalgia right now. But even though the style is returning, hospitality works very differently than it did back then.
read moreReporting from The Caterer shows a sector increasingly split between decline and growth. On one hand, operators are closing sites at pace under cost pressures. On the other, new openings, contract wins, and industry investment continue to push forward.
read moreFor years, bars, gastro pubs and restaurants relied on alcohol sales as a significant revenue driver, but a noticeable shift is happening among the youngest adult consumers, Gen Z.
read moreChefs are always looking for inspiration, not just for menus, but for new techniques, ingredients, and experiences that can elevate their kitchen’s offering. The UK is full of culinary hotspots that spark creativity.
read moreAt Bookachef, we’ve spoken to chefs across the UK to uncover what they want their employers to know.
read moreThe hospitality industry has settled into 2026 and its realities: tighter margins, sharper competition and a clear divide between operators who are adapting quickly and those being left behind.
read moreChefs are some of the best people to ask about great food. When the service ends and the kitchen lights dim, they’re out finding inspiration for their own menus.
read moreIf you’re in Manchester or Liverpool, we’ve spoken to some of the chefs on the Bookachef platform to uncover their favourite local eateries, cafes, and casual spots where they eat, drink, and unwind.
read moreGreat kitchens aren’t a coincidence. They are built by great people, in great places, with the right support. That’s exactly why Bookachef was created.
read moreWith our headquarters proudly in Chester, this week feels like a celebration of the city we call home and the incredible restaurant scene we are lucky to work alongside every day.
read moreTemp to perm allows you to bring a chef into your kitchen on a temporary basis, with the option to offer them a permanent role once you’re confident they’re the right fit.
read moreIf your chef has left after Christmas, it can put immediate strain on service - especially when budgets are already stretched.
read moreJanuary has always been one of the hardest months for hospitality, but this year the pressure feels greater than ever.
read moreJanuary has become one of the best months of the year for diners across the UK, with restaurants offering generous discounts to keep things lively after the festive season.
read moreChange is coming fast, and those who adapt quickly will be the ones standing strong.
read moreDecember pushes even the best of chefs to breaking point. Here's the letter your head chef wants to send you, but is too scared.
read moreAs we edge closer to January, hospitality businesses are bracing for the festive rush while also worrying about the cost pressures that hit hard in the new year.
read moreThe Chancellor’s Autumn Budget 2025 delivered a tough package for small businesses, and hospitality sits right at the sharp end.
read moreAs any professional in the hospitality industry knows, recruiting and retaining talented chefs is one of the biggest ongoing challenges. Kitchens thrive on skill and teamwork, but finding chefs who tick all those boxes, especially at short notice, isn’t easy.
read moreBookachef has rounded up the must-visit stalls and foodie finds at this year’s Manchester Christmas Markets:
read moreAt Bookachef, our chefs are at the heart of everything we do. This Christmas, we’re taking a moment to say thank you.
read moreFreelance chefs are quickly becoming a vital part of how modern hospitality operates, and for good reason.
read moreWhether you’re exploring the rugged edges of Stanage or strolling through the charming villages of Bakewell and Castleton, the region has some incredible welcoming pubs that offer the perfect post-hike experience.
read moreThe UK hospitality industry is under pressure. But with the right strategies, and the right support, it’s possible to stay competitive and profitable.
read moreAt Bookachef, we work closely with chefs and venues across the region, giving us a unique perspective on the kitchens and concepts making waves right now.
read moreBirmingham isn’t just the UK’s second city, it’s fast becoming one of the most photogenic foodie destinations in the country.
read moreAs we approach November’s Autumn Statement, hospitality businesses are watching closely. What help, if any, can we expect? And what should operators be doing now to protect their margins?
read moreBookachef proudly champions the country’s thriving pub scene because great food deserves to be celebrated and shared.
read moreIf you're working as a freelance or agency chef, you’ve probably heard terms like limited company, PAYE, and umbrella company. But what do they actually mean, and which is right for you?
read moreWhen your kitchen is underpowered, and you’re short-staffed, the impact can be more damaging than many realise.
read moreGreat kitchens are powered by great chefs. That’s why the Bookachef platform was built: to connect hospitality venues with experienced, reliable chefs, quickly and transparently.
read moreIf you're a freelance or contract chef working in restaurants, at events, or in private homes, you've may have thought about the structure of your company.
read moreIf you're a restaurant or gastropub owner, chances are you’ve thought of temporary chefs as a last resort. Here’s why hiring temp chefs may actually save you money, reduce risk, and improve your kitchen’s performance.
read moreThe UK hospitality sector is evolving quickly, and one of the most notable changes is the rise of freelance chefs. As restaurants, gastro pubs, private dining businesses, and catering companies adapt to a more flexible, fast-paced environment, the demand for on-demand chef services is higher than ever.
read moreIn the high-pressure world of hospitality, staff burnout is a very real challenge. Long hours, unpredictable demand, and the constant pressure to deliver perfection make kitchens particularly prone to stress.
read moreBefore the season hits, take a moment to audit your current team. If you don’t have a flexible staffing plan in place, your kitchen could struggle to keep up with demand.
read moreTemporary chefs not only fill the gaps but help you maintain service consistency, protect your reputation, and support your team.
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