Why you need a good ‘sole’ to work in hospitality at the moment


A UK restaurant chain has revealed that workers across some of its six venues have been walking up to 30,000 steps a day since reopening outside was permitted – 10 times the daily average.

According to wagyu burger specialist Solita, the whopping step counts are a product of restaurants being jam-packed with back-to-back bookings and outdoor table service making for longer walks from the kitchen and bar.

Group general manager, Eddie Kirby, said: “We’re extremely fortunate that each of our six sites across the UK have outdoor areas, so have been able to begin trading again from 12 April. Our bookings have been flying in and it’s beyond great to finally have our industry back once more.

Story continues below

“The large number of bookings, combined with the fact that customers can currently only dine outside, makes for a hefty number of steps that myself and the rest of the floor teams take each day. It can be a hard graft, but the staff are thrilled to be back doing what they love after months of being at home furloughed.

“Many people often overlook the fact that working in a restaurant can be a physical job, but every drink carried, dish served, and table cleaned really adds up when you’re racking up 30,000 steps a day.”

Chris Harrison, CEO of Solita’s parent company Shoot the Bull, added: “What industry leaders in hospitality need to be aware of right now, more than ever before, is just how hard their teams are working to get through this craziness of reopening.

“It’s our responsibility to make sure that our staff are happy and well, both mentally and physically, as adjusting from furlough to one of the busiest periods the hospitality industry has ever seen can be a difficult task.

“Regular breaks, fair working hours and wellbeing check ins are all vital to ensure that hospitality workers will enjoy this busy period and feel proud of their industry again, rather than becoming overworked and stressed.”

Solita has six sites across the UK and can be found in Manchester’s Northern Quarter, Didsbury, York, Harrogate, Beverley and Hull.

It originally began its journey as two American style restaurants before it was taken over last year and reimagined as a British wagyu restaurant chain. It is planning to launch further venues to expand its portfolio.

Prep machine takes the pain out of stretching dough for aching pizza chefs

Tags : outside diningRestaurantsSolitawaiters
Andrew Seymour

The author Andrew Seymour

Leave a Response