NCASS Podcast

In this episode of the NCASS Podcast I am joined by Mike Brennan who for many years ran the Casbah Coffee Man mobile coffee unit. Mike reminisces about his journey into independent hospitality, the challenges he faced and how those were overcome. Mike remains incredibly passionate about coffee and the industry and is keen to pass on his knowledge, just as he shares his wealth of expertise regarding the realities of trading as a mobile coffee unit here. Find out more about Mike and get in touch with him here Casbah Coffee (@casbahcoffeeman) • Instagram photos and videos Look out for the second part of this episode coming soon!

In this episode of the NCASS podcast, we welcome Becky and Sarah from the Account Managers team to discuss common enquiries they deal with, advice they give to people looking to embark on a journey in independent catering, some positive signs they get when people call up and lots more.

In this bitesize episode we discuss getting your compliance in line and keeping things in order, so you can trade legally with peace of mind. During the winter and quieter trading periods, it is a good idea to ensure all of your compliance needs are in hand and up to date. Listen as we run through a few areas to focus your attention on and get ahead of the game.

Jamie and Jon are back for the second part of our episode shining a light on the wonderful work the NCASS tech team do. As well as lifting a lid on just how the NCASS operation works from a tech point of view, we get a little bit foodie and discuss favourite eating establishments, and find out what dream catering ventures both have in mind!

We know that running your own independent hospitality business is tough, and we aim to help make the reality of this easier any way that we can. One aspect we focus on is to provide a voice for your business in the ear of government and governing bodies for the sector. In this bitesize episode we run through how we strive to do this, looking specifically at our current #empowerindependents campaign, aimed at bringing about much needed tax reforms for the sector. Find out more about our #empowerindependents campaign here.

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: Training | NCASS

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!

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: ANI - Allergen & Nutritional Information (ani-knowyourfood.com)

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.

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: ANI - Allergen & Nutritional Information (ani-knowyourfood.com)