Chat with Lauren Barnett founder of Home Hospitality.
We recently had the pleasure of sitting down with founder of Home Hospitality, Lauren Barnett. Home Hospitality is a personal recruitment service for small businesses, in hospitality without the giant fees. Lauren comes with a world of knowledge after her many years in the biz and her approach to recruitment is one we should all be taking notes on.
KC: Could you please give us a brief introduction to yourself and the work you do at Home Hospitality?
LB: Founded in 2018, it was time for me to leave the rat race and choose balance over the great work hustle. I started Home because after many years in management, most recently running an ops team, I wanted to offer an alternative to the existing recruitment proposals on offer. Recruitment agencies have a bad rep for lots of reasons, but I think the key issues was that they had almost never worked in the roles they were recruiting for. I have done it all, boh, foh, mgmt, ops, restaurants, cinemas, clubs, even opened a restaurant myself. And Hayley has also worked in kitchens all around the country, good and bad and so can genuinely understand the work involved for each role.
Hayley and I only work with progressive, forward thinking business, those who give consideration to the physical and mental wellbeing of their teams, have a focus on diversity and inclusion and those who are too looking to make changes to the way they work to help the improve the face of our industry. We regularly turn down the opportunity to work with those who don’t share our values.
KC: Since the pandemic, it’s no secret our industry has experienced turmoil in regards to recruitment, could you detail the difference you have noticed in recruitment in the industry?
LB: Huge differences, yes. But the change has simply come from people putting their needs ahead of the needs of their employers. That’s all. After so long of everyone missing family occasions, burning themselves out and working excessive hours to try to show their commitment and therefore get promoted, those days are gone. People don’t see the point anymore. Money isn’t as important as having time for yourself, and the industry will continue to struggle to retain or attract people all the time employers don’t acknowledge this and make necessary changes.
KC: Why do you think this has happened/happening?
LB: As an industry we have survived on cheap labour. Many of us have been willing to work way over our (already ridiculous) 48 hour contracts for free. Now barely anyone is willing to do that, and so who is going to do those missing hours now? So many people have left the industry because they felt they didn’t have options by staying. We must re-present our industry all over again in a new light to job hunters. A positive, progressive, exciting and diverse industry, where you can build a life long career.
KC: Based on your experience with both employees and employers, what are the top 5 tips you think businesses can implement to improve staff recruitment and retention?
LB:
Offer a 40 hour working week. This would bring us in line with almost all other industries. Why would you choose to work 48 hours when you can work 40 elsewhere for the same money.
Pay overtime.
Don’t expect people to work late into the evening and then again first thing in the morning. 11 hours between is the law, honour that.
Ensure your values are put out there for job hunters to see, but make sure you genuinely live and breathe them within your business. There is no point in saying you’re diverse when in reality the senior team in made up of only white men.
Consider your benefits, are they good enough? Supplier visits, mental health first aid, amazing daily staff meal together, personal development for your team, regular social outings.
KC: What is next for Home Hospitality?
LB: Just more of the same, continuing to work with great partners, making more exciting introductions and continuing to try and make some positive change in the industry. But most excitingly, meeting everyone face to face. No more zoom, enough now.
KC: What’s the best thing you have eaten this month and where can we get it?
LB: Pork and Prawn stuffed chicken wing with hot sauce at Brunswick House. It’s in a class of it’s own.
KC: It has been a treat to share this conversation with you. Thank you for sitting down with us and continuing to excel this entire industry.
