Summary and resources

In this episode of the official NCASS podcast, we continue to set straight some myths that linger when it comes to food hygiene inspections. With our in house Environmental Health Specialist Fiona West we gain a greater insight into what life is like as an Environmental Health Officer and Fiona walks us through some nightmarish experiences she’s had while conducting hygiene inspections. At NCASS, we cannot stress enough the value in being adequately prepared when it comes to your food hygiene inspection. We have put together this handy guide that breaks down how the national Food Hygiene Rating Scheme works and how you can ace your next rating.

Download the guide for free now at: NCASS Food Hygiene Rating Scheme Guide Stay tuned for further episodes coming out soon!

Summary and resources

Joining us on this episode of the NCASS podcast is Andrew James – director of James, Stanley & Co and the Catering Accounting Company – as we explore the importance of goal planning at the outset of setting up a catering business and important tips to help you set up for success. Sure the business side of things may not be as fun or exciting as the catering side of things, but it is essential if you want to remain in business or achieve any degree of success. Andrew stresses this and delivers some great lessons that can be of help to all caterers.

Find more about Andrew and The Catering Accounting Company here.

Look out for the second part of this episode in which we will continue this discussion and get more tips from Andrew.

Summary and resources

On the second episode of our discussion with Andrew James of The Catering Accounting Company, we explore financial scopes and constraints that are essential to ensuring a business venture doesn’t die in the first year and instead can build on success in the years following. Mapping out a timeline of success for any business is necessary, and this is no different when it comes to a catering business.

Find more about Andrew and The Catering Accounting Company here.

Summary and resources

In part one of this episode we bring NCASS partner Ani App to the table as we discuss all things allergens within the world of independent hospitality. Allergen awareness is becoming ever more important in society and there is a lot for caterers to comply with when it comes to handling and managing their allergens effectively.

Listen now as we portray the reality of dealing with allergens, build up a picture of best practices and try to impart some useful tips.

Find out more about ANI here.

Summary and resources

Mobile and event catering are synonymous with the usage of LPG gas within independent hospitality. Making sure that this usage is handled safely is of the utmost importance to keep the sector safe for all involved. We brought in NCASS’ own Gas Safety Consultant Marc Rowson to answer some quickfire questions around the safe use of LPG in independent catering and to discuss what steps could be taken to further safeguard the industry.

Find out more about the NCASS Mobile LPG Gas Safety Initiative here.

Summary and resources

In this second episode of our focus on effective allergen management, Scott Randles of Ani App and Fiona West join me again as we carry on the discussion from the first episode. We explore the different challenges when it comes to managing allergens in either a fixed site or mobile business, talk about cross-contamination, the social impact of allergies when it comes to dining out and other prevalent considerations allergens pose to both caterer and consumer.

Find out more about ANI here.

Summary and resources

In this episode, Jamie and Jon from the NCASS tech team join Andy on the podcast to highlight the work the team does and how significant it is to supporting the overall NCASS operation. We disclose the reality of what goes into the membership experience from a technology point of view and the impact this has had both internally and externally.

Stay tuned for part two of this episode where we delve into food interests, run with an amusing ‘little chef’ analogy and explore some dream food business ideas!

Summary and resources

When it comes to running your business, training is one of the most rewarding investments you can make.

We know that the winter months can prevent a significant amount of downtime and quiet trading periods for hospitality businesses, but this presents an opportunity to work on other areas of the business – in this bitesize episode we discuss why it is a good idea to make use of this time to get your team up on their training.

Find out more about the extensive range of training courses we offer here: