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SHORTLISTED FOR THE BEST EMPLOYER CATEY


EGO RESTAURANTS In a nutshell 14 restaurants/pubs in the Midlands and North West serving Mediterranean dishes in a family-friendly environment Employees 622 Average staff turnover 15.7% Annual sales turnover £18m


It’s not insignificant that Ego’s chief executive is James Horler. Having built up brands such as La Tasca and Frankie & Benny’s, he’s no stranger to commercial success. But as a life patron of Springboard, a charity that encour- ages young people to work in hospitality, he also understands about nurturing people.


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Certainly, people are at the heart of Ego. To keep staff in the loop, the company’s weekly newsletter shows key financial updates and includes a message from Horler recognising hard work and notable achievements. Gen- eral managers also add congratulations to the named employee of the week. Staff perks include meals during shifts, plus discounts across the portfolio. There’s scope for spontaneous fun, too, as illustrated by a recent competition devised by group executive chef Neil Morris. He used the Head Chef WhatsApp group to challenge the teams to create the best special dish of the day and win a £50 John Lewis voucher. They


simply had to post a photo of the dish with costings and full description, plus a photo of the floor team trying the dish in their pre-shift briefing. The result was immediate. Every site entered within five hours and as well as gen- erating fun, banter and interaction among the teams it saw the sale of 73 special dishes against 44 the previous Saturday. It is company events such as these that are no doubt responsible for 70% of staff reporting they are happy working there “all the time”. Some 94.62% (against a benchmark of 79.47%) valued being part of a team that respects each other and 95.06% (82.61%) reported they had good communication with their manager.


28 April 2017 | The Caterer | 39


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