If I were 22…

Read our tips for those starting their journey onto the career ladder and get involved by using the hashtag:


Everyone deserves a second chance

So not everything has gone right for you. Everyone makes mistakes, so leave the past behind as now is your time to shine and prove to yourself  that you can take small steps to be the best person you can be.

You have so much to offer

The vibrancy of youth, your personality and eagerness to learn and succeed are inspiration to others. Someone may be more experienced or qualified than you at the moment, but value what you can offer now.

Follow your dreams but be realistic

When it comes to dreams, they are what keep us going in life, bring a sparkle to our eyes but sometimes dreams are not always a realistic approach to the world of work. You must consider that you have to financially support yourself and your dream might not be able to sustain this.

Learning doesn’t stop

Learning doesn’t need to stop when your first job starts. Throughout your career you will have many options for learning  and development. For example you could join the  440,400 young people aged 16-24 people who started an Apprenticeship in 2013/14, combining working with the added benefit of gaining qualifications.

Choose an internship

An internship or work experience programme is a fantastic start to trial a career path you wish to take, breaking the industry and meeting people who might actually take you on and give you the initial stepping stone to start the career of your dreams.

Don’t underestimate volunteering  

As well as being intrinsically valuable, volunteering helps support your career progression, learning new transferrable skills that you might not learn in the work place.

Work experience will get you paid work one day

Many people are often asked about their non-paid work experience in job interviews. Make sure you explore the opportunities around you at school, college, university or just among your friends and see if you can partner up with someone to produce something creative and worth telling a future employer.

Don’t take life too seriously

Being mature doesn’t equate to taking life too seriously. Having a job doesn’t mean losing a social life – if anything you can gain a social life; being surrounded by people from different backgrounds and of different interests to yours. Go out on week days, explore where you live and enjoy your youth.


Food Service Trends : 2015

food trends f2lawAs we slowly work our way through January we turn our thoughts turn to what’s going to be the next big thing in food service and catering in 2015. How have the trends of 2014 faired and will they continue into 2015? What’s bubbling up under the surface on how we eat that’s ready to be picked up en masse?

Just like the fashion industry, food trends come and go, some staying for the long haul. We take a look at what’s piqued back in 2014, what’s sticking around and what’s new for this year:


Cronuts and Bruffins. 2014 was the year of the cronut – a mix between a croissant and a donut. And now we’re being treated to bruffin. Yep, you’ve got it…. a brioche muffin. These culinary mashups, and their blended names, look set to get more popular over the coming months, with more hybrids popping up and taking the limelight.

Cider. Hot on heels of the ‘craft beer’ movement comes cider. Thanks to the popularity of flavoured ciders over and above pre-mixed, ready-to-drink options such as vodka mixes, sales of cider continue to rise. The UK and Swedish cider markets are taking the lead and it’s expected new
Veggies. Vegetables are having a bit of a moment thanks to chef’s like Ottolenghi and it’s not just vegetarians who’re getting in on the action. Plant based and organic food takes the fore on our menus and continues to do so into 2015.

Nostalgia and tradition. Baby boomers continue to be a growth market for dining, whilst millenials have taken a dip in recent times. The nostalgia and British traditions is a trend we’re seeing more and more popping up in UK dining. From traditional tea and the classic G&T to childhood favourites of ice cream, pineapple and even (dare we say it) smash.


Solo Dining. Reports show that almost 50% of dining occasions are of a single diner eating alone. This rise in solo dining is set to see more establishments introducing communal tables and single seats, and finding innovative ways to accommodate them without losing out on covers.
Integrating Tech. Diners are digital. They’re on their smart phones and tablets and expect free wifi when they eat out. They’re also expecting more and more tech in the dining experience – from interactive menus, digital displays or even digital tables which take their order. There is a rise in digital-free-dining but if that’s not your USP or mission, then it’s better to move with the times and keep abreast of what diners expect digitally, as well as everything else.

Mission marketing. It’s no good just leading on price, cuisine, experience or quality theses days. You have to stand for something and have a mission. Whether that’s being sustainable or having social responsibility, you need to be positioning yourself as caring and standing for something more than just the food.

Want to share your thoughts with us on this? Feel free to tweet us! @F2LAW