What are your thoughts on the future of pubs/restaurants etc?

I'll bite, how can any Government right now solve the problem of countries providing us fuel for less?
Our fuel isn't supplied by other countries, only some of it is. An example being that around 50% of the UK natural gas comes from the North Sea. The other 50% comes from Europe, but not all from Russia. The issue with gas, is that the UK consumer pays the same amount for the North Sea gas as it does for the European gas. Only Government can change that, because right now we do not have ownership or control over any of our energy. There are also issues over how we store our gas (we don't have the facility to store enough).

When it comes to energy, there is no short term reactionary solutions; it takes several years to implement the changes required to combat this and that's where over a decade of Conservative governments has let the country down badly. They have no vision for the future; I don't think we could even describe them as a functional government in any way now.

It's totally obvious that a country like the UK needs to take greater ownership and control of its abundant natural resources, because they are without doubt critical national infrastructure. That means taking decisions that lead to policies that aren't in the interest of the profits made by private business. Unfortunately, the English electorate have been conditioned by the media to be utterly terrified of policies that don't value profit over everything else.

That's why we have a prime minister who has threw in the towel completely, no functioning government to speak of, ministerial positions filled by woefully inadequate individuals.... And the electorate thinks that they're all the same and that there's no point trying to change any of it.

It's now got to the point where people like yourself genuinely think the government is irrelevant, as if there was someone else that could step in and do anything about something so massive and devastating as this.
 
I admit my post was missing some context. Yes it is a different thing all together especially for restaurant fare but for "standard pub" food or home cooking in a small to medium scale I believe there are plenty of good amateur cooks that would just need to learn to cook to scale to be able to put some "chefs" to shame. My point is there are a lot of people who call themselves chefs when they are far from it.

Not at all detracting from the chef profession at all though, an hold housemate of mine was head chef at a country estate around nottingham and he truely knew his stuff and was an amazingly talented chef.
Theres more to it than just cooking.. Theres a lot of H&S. Allergen training (dont want to kill anyone) etc. There is a world of difference between cooking at decent meal for you and 3 mates. Than cooking 27 different dishes for a restaurant.
I can drive a car very well (been a professional driver for 30 years).. But I can guarantee I'd bin an F1 car.
 
Theres more to it than just cooking.. Theres a lot of H&S. Allergen training (dont want to kill anyone) etc. There is a world of difference between cooking at decent meal for you and 3 mates. Than cooking 27 different dishes for a restaurant.
I can drive a car very well (been a professional driver for 30 years).. But I can guarantee I'd bin an F1 car.

Again im not detracting from that. I know how much goes into it from watching my old housemate prepping his delivery orders at 2am in the morning to make sure he has everything he needs for the kitchen. What i am saying is that some kid spending a few years at catering college then thinking they are a chef and demand as chefs wage when they are worse than some amateur cooks. Both you and Mcphee pretty much commented that you have seen young "chefs" that havent a clue, thats what im getting at.
 
Again im not detracting from that. I know how much goes into it from watching my old housemate prepping his delivery orders at 2am in the morning to make sure he has everything he needs for the kitchen. What i am saying is that some kid spending a few years at catering college then thinking they are a chef and demand as chefs wage when they are worse than some amateur cooks. Both you and Mcphee pretty much commented that you have seen young "chefs" that havent a clue, thats what im getting at.
Ah Right. Got it.
Yeah.. We interviewed one the other week then he demanded £40k. for a CDP
 
Not in hospitality. The wages often aren’t high enough for them to get a working visa.
Yep.
I hate the fact that its a throw away profession in this country. As a whole
Not your local Italian restaurant where its the same guys years in years out.
We pay a couple of quid over avg. A: to get the good ones B:staff retention C: Because they make or break your business so are bloody worth it. We also pay that decent rate whether your 18 or 30. If you do the same job to the same level your gonna get paid the same...
 
Yep.
I hate the fact that its a throw away profession in this country. As a whole
Not your local Italian restaurant where its the same guys years in years out.
We pay a couple of quid over avg. A: to get the good ones B:staff retention C: Because they make or break your business so are bloody worth it. We also pay that decent rate whether your 18 or 30. If you do the same job to the same level your gonna get paid the same...

The post I initially replied too was complaining that it’s already too expensive to eat out. And tbh I agree with him.


If you’re going to pay hospitality staff the same as junior solicitors you can expect that to get much worse. We need to be realistic about what prospects are possible in the industry… with or without immigration..
 
For those of you having trouble recruiting, are you taking on apprentices / trainees? ISTM that everyone - not just in hospitality - wants trained staff but is unwilling to train them themselves.
 
When I do go out for meals out, its usually a pub with excellent reviews on their food or foreign cuisine. At lunch time, its a pub or an independent cafe.

Don't visit chains much these days, Plus most of the chain restaurant foods is done by microwave. A friend worked in Bella Pasta for 1.5 years and needed was a pair of scissors and a microwave.
 
One sad thing. McDs will continue to thrive.

What do people see in this awful place?

I remember when McDs first reopened about 45-50 drive thrus only - after the first lockdown, the nearest McDs to here was Eye Green, Cambridgeshire. The day after, a womble found a bag and receipt from Eye Green tossed into a hedge. This idiot drove 85 miles round trip for a quarter pounder. How pathetic!
Value.

Burger, chips and drink is about £6.
Similar in a restaurant is about £16 (or more).

Potatoes are potatoes. If you can pay less for the same nutritional value (because you have to), then it's the option you choose.

It's all about their breakfast menu anyway.
 
Value.

Burger, chips and drink is about £6.
Similar in a restaurant is about £16 (or more).

Potatoes are potatoes. If you can pay less for the same nutritional value (because you have to), then it's the option you choose.

It's all about their breakfast menu anyway.

Yup, even though it’s awful at McDs(agree about their breakfasts though, amazing), you need to find a good pub/restaurant that sells good burgers. It’s like 5 guys, i’ll gladly pay more for a good burger. I just refuse to pay a chunk for a microwaved meal at a Pub/restaurant.
 
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