What #VATsTheProblem means for hospitality labour planning
Tom Kerridge is spearheading #VATsTheProblem, a hospitality campaign calling for the UK Government to reduce.
RotaSmart resources
Practical labour planning guides
Forecast trade, plan labour, control wage %, then build the rota.
Built by a hospitality operatorForecast before schedulingWage % before publishIndependent hospitality focus
What small operators can learn from operational discipline in pub estates
Large pub estates often talk about operational discipline: investing in the right sites, controlling costs, watching.
What the temporary 5% VAT rate for children's meals means for rota planning
HMRC has published guidance for a temporary reduced VAT rate for certain children's meals and family attractions.
Food-led pub experiences need rota planning, not just a good menu
Special menus, chef collaborations, tasting nights and themed suppers can help pubs stand out.
Fruit beer, low-no and stout: how drinks trends affect pub rotas
New drinks trends can create useful demand, but only if the rota supports the offer.
Pub closure lessons: labour cost, footfall and rota resilience
Pub closures are rarely caused by one issue.
How pubs and bars can rota around wet-weather sales dips
Rain can change hospitality demand quickly.
How pubs can plan pre-match trade during the 2026 World Cup
Major football fixtures can change the whole shape of a trading day.
Why Friday sales forecasts distort pub labour costs
A strong Friday can make the weekly forecast look healthy while the rota is still wrong.
How to build a pub rota for a bank holiday weekend
Bank holidays can bring valuable extra trade for pubs, but they also expose weak rota planning quickly.
How to reduce hospitality labour cost without cutting peak cover
Reducing labour cost should not mean weakening service.
How to rota staff around quiet afternoons in cafes
Many cafes have a clear trading rhythm: breakfast rush, lunch peak, afternoon dip, then close-down.
What wage percentage should a small pub target?
Labour is one of the biggest controllable costs in a pub.
Doing more with less: automation and labour efficiency
Pubs, bars and cafes are shifting from hiring more staff to helping existing teams work smarter.
Growing responsibly: community and purpose in hospitality
Purpose-driven venues build deeper connections with guests and communities.
Customisable menus and dietary transparency: delight every guest
Dietary transparency is now a core hospitality expectation.
Cutting no-shows and maximising reservations: why technology matters
No-shows and booking inefficiencies are expensive.
Digital transformation and contactless service in hospitality
Guests are increasingly comfortable ordering, paying and checking information digitally.
Turn sustainability into profit: energy efficiency for pubs and bars
Energy cost is not just an overhead.
Flexible spaces: cafes by day, bars by night
Many venues are adopting hybrid models: coffee shop in the morning, co-working space in the afternoon and wine bar at.
Cut food waste and source sustainably to protect margins
Food waste is both a sustainability issue and a margin issue.
Fruit beers, radlers and the stout surge: keeping your tap list fresh
Beer and cider trends show a continuing appetite for variety.
Functional drinks and mood-boosters: new revenue streams for cafes and bars
Functional drinks are designed around relaxation, focus, mood or wellbeing.
Global spirits and heritage brews: how to delight adventurous drinkers
Drinkers are exploring global spirits and heritage brews, from coffee-spirit cocktails to regional beers and fruit.
Guest spend and data-led profit: beyond turnover
It is not only about how many pints you pour.
Protect your people: tackling hospitality burnout through better rotas
Hospitality is demanding work.
Hosting events that engage: boosting community and footfall
Unique events are a powerful way to attract guests and build community.
Creating immersive hospitality experiences: from taproom tastings to live music
Guests increasingly want experiences that engage all their senses.
Keeping margins healthy: profit discipline for pubs, bars and cafes
Rising labour and operating costs mean that relying on higher menu prices alone will not keep margins healthy.
Reinventing spirits: mini cocktails and value-driven serves
Spirits can feel expensive to customers, especially when budgets are tight.
Moderation and low-alcohol drinks: catering to health-conscious guests
More guests are moderating their alcohol intake, and many still want interesting drinks when they choose not to drink.
People-first leadership: engaging your hospitality team
In pubs, cafes and bars, engaged staff create the atmosphere guests remember.
Premium vs value in food and drink: planning for a polarised market
The hospitality market is polarising.
Ready-to-drink cocktails and global influences: simplifying service and exciting guests
Ready-to-drink cocktails are growing because they offer speed, portion control and consistency.
Reducing food waste and supporting food safety with smarter rotas
Food waste is costly and unsustainable.
Small plates and snacking: flexible menus for modern diners
Small plates, sharing dishes and snack-style menus give guests more flexibility.
Smart decisions: from data to action behind the bar
AI is moving from dashboards to decision support, helping small venues turn insight into action.
Smart stock forecasting: aligning beverage supply with demand
Stocking the right mix of drinks is just as important as scheduling staff.
Weathering staff shortages: cross-training and flexibility
Hiring is tough and wages are rising.
Energy efficiency and sustainability culture: help your team save
Energy savings are not only about equipment.
Regenerative and sustainable hospitality: leaving communities better off
Today's patrons increasingly want to support sustainable businesses.
UK tipping rules in 2026: what cafe and pub owners should check
UK tipping rules are an important compliance area for cafes, pubs and bars.
Unifying systems: from tap to table
Many pubs and cafes juggle separate POS, booking and scheduling systems.
Meeting value expectations: delivering quality amid price sensitivity
Even as budgets tighten, guests still seek memorable nights out.
Wellness and health-conscious hospitality
Health-conscious consumers are shaping menus and experiences.
AI and the future of hospitality scheduling
Hospitality is a people business, but that does not mean every scheduling decision should be manual.
Build a smarter rota with RotaSmart: your step-by-step guide
Planning shifts is not just about filling boxes on a spreadsheet.
Employee engagement and retention in hospitality: scheduling strategies that work
Hospitality staff turnover is costly and disruptive.
Forecast-led scheduling: the RotaSmart approach to predictive planning
Pubs, bars and cafes live and die by their ability to match staff to demand.
Preparing for peak seasons and events: the ultimate scheduling playbook
Seasonal peaks and special events can make or break a hospitality week.
From spreadsheets to smart scheduling: why digital rota planning is the future
For years, hospitality managers have relied on spreadsheets to create weekly rotas.
Navigating UK hospitality regulations and wage changes in 2026
UK pubs, bars and cafes are facing renewed pressure from rising wage costs, tighter employment expectations and ongoing.
Why tracking labour cost matters and how RotaSmart keeps it in view
Labour costs are among the biggest expenses in hospitality.