The challenges of the last few years have created a revolution in hospitality, with a better working environment and more opportunities than ever, and with programmes like the Diploma in Culinary Management from Le Cordon Bleu London, you can gain all the skills you need to get started.
Recent events have made people reassess their priorities when it comes to work/life balance, and as such hospitality businesses have had to rethink how they operate. People in hospitality have realised that they don’t want to work unsociable and excessive hours, and businesses are recognising that it’s not necessary either. Olivier Eynard, Co-founder of Meraki Restaurants said ‘A few years ago if you told me I would have some part-timers in my team I would have told you no... however, now things have changed completely, so we need to be a lot more flexible, a lot more nimble, and a lot more open-minded as to the different people we bring in.’
Another positive that has come as a result of the pandemic is more flexibility in business models. Versatility came from necessity as businesses tried to figure out a way to bring their services to the customer as the customer couldn’t come to them.
Fine dining establishments who wouldn’t have dreamed of offering an ‘at home’ service now can’t stop raving about it, and surely some wouldn’t be in business without it. This format has also meant that new businesses could still be launched over the last few years. In a similar way to pop-ups, the boom in delivery only restaurants meant that there was no need to invest in space, and products can be tested to gauge the demand before investing too much money.
As much as it’s a great idea to get into the hospitality industry now, its important to first get the knowledge to prepare you for a successful career. Whether you want to start something yourself or step into an established business, its essential to know the ins and outs of running a hospitality business.
Le Cordon Bleu London offers the ideal solution for students who are looking to start their own business or enter a management position. The Diploma in Culinary Management is designed to provide the knowledge and skills to succeed in a culinary career. It is a full-time course that focuses on advanced culinary skills, gastronomy, creativity, business and restaurant management. By the end of the course, you will be able to demonstrate innovative ideas in the setting up and development of your own business profile.
Chris Galvin, Chef Patron of Galvin Restaurants commented ‘The Culinary Management programme gives you the wisdom beyond cooking, beyond service, beyond wine service… Coming through a traditional route of City and Guilds and British colleges, further education, higher education, that business side always got missed. So there are great opportunities now to become involved in business.’