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NEWS & VIEWS SPICE BUSINES S Cinnamon group looks to boost lunch trade


IN a recent interview with Big Hospitality, the new operations manager of The Cinnamon Group claimed expanding lunchtime trade was a prime target for the future. Hari Nagaraj, recently promoted from manager at The Cinnamon Club, said the company was looking at boosting lunch demand to offset lower than expected growth in business elsewhere. Nagaraj said,”Our menus are all seasonal but for the spring and summer


we will be looking at producing some lighter options.” He also revealed that the company is planning to develop the all day dining Cinnamon Soho concept, with multiple sites in London under review. There will also be a renewed focus on staff training.“We are looking to bridge the gap between fl oor and kitchen,” he said,”My aim is to get 10% of our workforce as apprentices and we are working with some training providers to bring in apprentices both back and front of house.” n


Top chefs launch new


apprentice skills programme


CHEFS and owners of some of London’s most celebrated spice restaurants recently came together at the Michelin-starred Tamarind of Mayfair to launch and support a government- backed initiative to boost jobs and skills opportunities in their sector through specialty courses and apprenticeships. The event was attended


by representatives from top restaurants, including The Cinnamon Club, Café Spice Namaste and Chakra, and they were joined by Sir Bob Kerslake, Head of the Civil Service from the Department for Communities and Local Government. He was representing the Communities Secretary, Eric Pickles, who has backed a number of


42 MAY/JUNE 2013 ISSUE 48


apprenticeship schemes around the UK to help younger people fi nd employment. This was the start of a series of fundraising events which will help to support scholarships for British students aiming to enter the Asian cuisine industry. Guests were treated to a 3-course meal prepared by Tamarind Collection Executive Chef, Alfred Prasad.


The Asian Restaurants Skills


Board was formed following a request from Eric Pickles to help raise the profi le and prestige of high-end Asian cuisine so that people view the Asian cuisine sector as offering an attractive and rewarding career. The Asian Restaurants Skills Board will work with students at the new Centres of Excellence in Asian


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