Pairing older with younger: leading London restaurateur's drive to hire +50s
A trailblazing effort to attract older workers to the restaurant trade is why this episode of The Big Middle sees me happily installed in the splendour of The Delaunay grand cafe in London’s Covent Garden. Think old-world Viennese elegance in the heart of theatreland.
This is one of the gems in the Corbin & King portfolio – gastro-empire more like – nine alluring London dining rooms, including The Wolseley, Brasserie Zedel, Fischer’s, Colbert, Bellanger and newcomer Soutine.
Co-founder Jeremy King and Chris Corbin, his partner of 40 years, were the ones who gifted London with the iconic Le Caprice in the 80s and The Ivy in the 90s.
Jeremy aims to more than double the number of mature workers on his payroll. He explains why Corbin & King has put out the welcome mat for older workers, why others in hospitality should follow his lead, how a diverse workforce – balanced by age and gender – enriches the customer experience, why age is a state of mind and why tired cliches about +50s sex, energy and stamina are past due for retirement.
The Big Middle is on summer break until September. Have fun making oodles of summer memories until we meet again. Big hugs!
- Corbin & King website
- Article in The Caterer: “Old dog, new tricks: why you should employ older workers”
- Article in The Telegraph: “Over 50s make just as good waiters and bar staff as hip millennials, says Wolseley boss”
- Piece on Jeremy on +50s jobs and advice site Rest Less UK
- Corbin & King on Twitter
- Photo of Jeremy by David Loftus