Springboard Blog

Springboard Announces Second Year of Partnership with Coople

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 Springboard strives to help those from disadvantaged backgrounds to find employment within the hospitality industry and continuously searches for fresh and innovative ways to let candidates gain valuable experience across a wide range of establishments.

With flexible work proving to be more popular than ever, Springboard is proud to announce its second year of partnership with Coople. As Europe’s largest on-demand staffing platform, Coople are perfectly placed to provide flexible work to our beneficiaries across some of the UK’s most recognised establishments.

Already actively supporting a number of our charitable activities, Coople provides placements for our IntoWork programmes, Diageo Learning for Life, Galvin’s Chance and Hospitality Futures – all of which offer young people career support as well as the chance to develop their skills.

About Coople

Coople connects companies with people looking for flexible work. Their platform has over 50,000 ‘Cooplers’ in London ready to work at a moment’s notice. With so many flexible staff available, they are able to make planning easier for businesses and help them deal effectively with peaks in demand.

From experienced bartenders and waiters, to event assistants and promoters, Coople allows businesses to create a pool of their favourite workers to recruit as and when they need them. Alternatively, businesses are also given the opportunity to hire ‘Cooplers’ on a full-time basis.

Coople recently announced USD 21 million worth of funding from One Peak Partners, Goldman Sachs Private Capital and Harbert European Growth Capital. The funding represents further investment in recruitment, as well as product and technology innovation. It will also support the company’s continued growth in the UK and Switzerland, ahead of further international expansion.

To date, Coople has raised USD 45 million from One Peak Partners, Goldman Sachs Private Capital, Rothschild Paris Orléans and angel investors.

In addition to the funding round, Coople announced the appointment of Viktor Calabrò, Coople’s Founder, as Executive Chairman with a focus on innovation and thought leadership. Rinaldo Olivari, previously Managing Director for the UK, was promoted to Group Chief Executive Officer, and Anthony Vaslin, previously Managing Director for Switzerland, was promoted to Group Chief Operating Officer.

For more information about Coople, visit: https://www.coople.com/uk/en/

Twitter: @CoopleUK
Tel: 0208 338 9333

Can your business help Springboard to raise vital funds?

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We have a number of exciting events and fundraising coming up over the coming months, which are the perfect opportunity to showcase your brand to the industry, and help the charity raise essential income to support our training programmes and educational initiatives.

The Springboard Charity helps people of all ages, who often experience extreme barriers to work, to gain meaningful and long-lasting employment within the hospitality industry. Income from auctions and raffles is absolutely vital to ensuring these life changing programmes can continue.

All prize donations will provide your company with fantastic logo recognition across a series of events, and help build your employer brand across the industry and beyond.

GOLD PRIZES
These are the ‘money can’t buy’ opportunities that are valued in excess of £1,000, and are typically used as main prizes in our most prestigious events - events which are often attended by high net-worth individuals. These could include:
• VIP sporting events, unique experiences (helicopter rides, etc) and VIP boxes
• Masterclasses, private-dining experiences and celebrity meets
• Luxury spa weekends and holidays

SILVER PRIZES
These are valued between £250 - £1000 and are typically used as silent auction prizes. These could include:
Event tickets and experience days
• Electrical goods, gift packages, wine tastings and hotel stays
• Memorabilia and unique items

BRONZE PRIZES
These are valued up to £250 and are typically used for prize draws and raffles. These could include:
• Toiletries and gift vouchers
• Smaller electrical items (hair dryers)
• Homeware (cutlery, glassware)
• Hampers

To find out how you can donate a gift, and give your brand exposure across the industry, please email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 020 7921 0420.

Why Gareth Billington chooses FutureChef

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Springboard caught up with Gareth Billington, Executive Head Chef at Everton Football Club, to find out how he first got involved with FutureChef, and why he continuously chooses to add the programme's alumni to his staff. 

How did you first get involved with the FutureChef programme?
"It all started many years ago, back in 2008, when I was introduced to The Springboard Charity – and quickly became an ambassador for them. "I’ve always loved teaching in the workplace, but like many other chefs, I wasn’t sure of the best way to go about it. Springboard taught me how to teach people, got me involved with FutureChef and put me in contact with schools and colleges – and I’ve not looked back since."

What are some of the challenges that the cheffing industry faces right now, in the current uncertain climate?
"Currently…? It’s a shortage of skilled chefs. In the future? A greater shortage of skilled chefs. "The industry knew that this problem would arise many years ago, but unfortunately, many chose to ignore it. However, there were some companies who did identify the issue, and are subsequently dealing with it well – with those who didn’t scratching their heads, trying to resolve the problem."

In what ways do you think the FutureChef Programme could help with the chef shortage? 
"It’s simply the best and easiest way to recruit chefs into the industry. I regularly get requests from employment agencies to see if I can supply them with chefs, and FutureChef is the best platform through which young chefs can get started, filling the pipeline. "FutureChef helps by inspiring these budding chefs into the industry when they are young, thereby providing a clear path into the profession. I can’t think of a better, easier way to recruit chefs."

As someone who hires a large number of FutureChef Alumni, how do you think the FutureChef programme is beneficial for businesses?"I never know how to answer that question, because the list is endless. Firstly, it’s about quality. When you have a full team of regular chefs, it provides consistency and high-standards, which results in great business interactions with very happy customers, who get their food delivered as it should be. FutureChef provides this. "Following on from this, having a full, regular team means that none of your staff are overworked. They work cohesively as one unit, getting on well with one another, which is something that’s difficult to ensure when you use agency staff. Also, constant changes in staffing means that chefs aren’t always trained to the right standard or know enough about the food they are producing, which can be a problem when dealing with allergies and food hygiene. FutureChef ensures young people are fully trained, which reduces risk immensely. "And these are just some of many the reasons why FutureChef is beneficial for businesses!" 

What are the advantages of hiring young people who have come through the FutureChef programme?
"They have already had a taste of the cooking environment. They have experienced a little pressure, having been through the cooking competition… so when it comes to working in this great industry, they have a solid idea about what it’s all about." 

In what ways do you feel young people can benefit from the programme?
"It doesn’t just teach young people how to cook, but also how to be organised. All FutureChef stars we have had here at Everton were originally shy, reserved and nervous. We helped them to become skilled, confident and knowledgeable young adults, who have a zest for life in general, and are ready for the industry. Many go on to working at top establishments and have very good careers. The world is their oyster, and it’s all down to FutureChef."

How have you improved, as a person, manager and a chef, by becoming a FutureChef mentor?
"I have learnt patience, which has made me a better person. I manage my team better, by giving more time to them. My financial results are better, mainly down to the team working more efficiently, and we have received many awards in the catering industry – something which gets noticed. It’s great to see the FutureChef Alumni moving onwards and upwards in their careers, and makes me feel proud that my team and I have helped with that. The whole team believes in FutureChef and what it does for the industry – and a happy team is an easy team to manage!"

Think FutureChef could be beneficial to your business? Head over to our website, where you can register your interest.