Do you have a potential Acorn in your team?

The hospitality industry is rich with opportunities for ambitious young people. And while traditional careers such as chef, GM or maitre d’, will always be in demand, the sector is continually diversifying, resulting in many different roles to support and shape the future of hospitality.

 

In the past five years, a barista, a mixologist, a social media manager and a sustainability manager have been added to the list of The Caterer’s Acorn 30 under 30 alumni, demonstrating that different roles are becoming more prominent and are attracting younger people into the industry.

 

Of the 1,140 Acorn Award winners over the past 39 years, 12 have been handed to those in housekeeping roles, and six have been given to those working in the spa and wellness space, an increasing focus for hotels.

 

Regardless of the job title, and whether it is deemed mainstream or not, all roles that contribute to the smooth running of a business should be recognised and rewarded.

 

Which is why we are asking you to think about whether you have a potential Acorn in your team – someone who may be thriving in less obvious parts of your business – who you could nominate for a 2025 Acorn Award.

 

We speak to four previous Acorn winners and asked them what they did to stand out from the crowd.

 

Charlie Needler, coffee coach, Gather & Gather

2024 Acorn winner

Charlie Needler began his career as a general assistant at Gather & Gather in 2016. In 2018, he started working with coffee and soon after, took courses with coffee trade body the Speciality Coffee Association. When the pandemic hit and many coffee shops were still allowed to trade, Needler says his passion for coffee – and training – resulted in him being promoted to head barista at Gather & Gather, his then role when he won his Acorn.

 

What skills and behaviours did you display to be nominated and win?

It was the managing director who nominated me. I wasn’t satisfied with just serving the day-to-day customers. I was staying behind after work, training and learning more, so that when it came to my day-to-day role, it made a massive effect on the team and clients. I was pushing myself to go on sales presentations. It was never expected of me, but I asked, “Can I be involved in it, to understand what goes on?”

 

“We forget how wide the hospitality market is. You can work in a bar, or you can serve fried chicken [but] what matters is someone constantly going that extra mile to make sure everybody is satisfied”

 

I was really pushing the idea internally and with clients that we need to invest to save. So, for example, I said that if we invested £50 in some small scales to measure out the coffee, we can save the company about £3,000. It was the reputation I built with clients.

 

What would you say to someone who wonders if they are the ‘right fit’ for an Acorn?

Look at your job description and then look at how much you do above and beyond the role to make your company successful.

 

What would you say to a manager in a contract caterer who wants to enter a team member for an Acorn?

If you think someone is worth an Acorn, then absolutely nominate them. We forget how wide the hospitality market is. You can work in a hotel or in a bar, you can serve fried chicken or serve street food, and you can work in contract caring – what matters is if someone constantly goes that extra mile to make sure everybody is satisfied.

• Read how Charlie Needler won his award