Manage brilliantly. Get Off the HOTPLATE. Your Hospitality Management, Stress Management and Team Building Resource
What is Off the Hotplate?
We deliver emotional, stress and people management. Learn from the best, access your Off the Hotplate toolbox and remember we are here to help.
For the culinary industry, Off the Hotplate is a new approach. We give you the skills, knowledge and ability to survive the furnace, and thrive.
WHY OFF THE HOTPLATE?
"I had 10 successful restaurants as owner/chef and 25 years in blasting hot kitchens. Burn out became a boomerang and I fell out of love with cooking, and the industry.
Then I started seeing the suicide rate, the burn out rate, the collateral damage of high pressure on families and society as a whole and decided we needed a solution. Mental health and emotional intelligence need more than just talk lines or questions with no answers. People need real solutions - teaching people those emotional management skills that are tragically missing in everyone's education.
Off the Hotplate was born, and I was reborn with a drive to bring this to an industry and people who deserve better. And working in other industries since, I saw they could all benefit from this. After all, it's about people. Simple." ~ Christine Matheson Green - for more on Christine on Linked In click here:
These methods work. So what's stopping you?
What are you waiting for? Jump in and just do it!
Life is great when you know how.
Why not access our courses with practical exercises that give you the skills to survive the furnace?
INSPIRATION FROM THE BEST
That front of house divide can loom large in too many restaurants, and create a schism that is fatal for the business. Team building exists in way too few businesses. Here, Damien Lowe who, like me, has trodden both paths, shares his take on the reasons, and a solution. I’m not sure I agree that…
Chef John McFadden has leapt from working kitchens to supplier mode. Deftly, as he moves about the industry, he leaves a legacy behind him of leadership and kindness. As with all top chefs, his life has been illuminated by hard work and attention to detail. Now, older and wiser, he’s looking for better balance. He…
Is there still Michelin relevance? Or is the cost just too high? A while back, I toyed with the idea of setting up a completely new system of restaurant ratings, based on the chefs. Michelin relevance had hit rough waters with accusations of corruption, irregularities, and a growing irrelevance in the post modern digital age.…
Where to find us
Connect with us on social media and join our tribe. We're there for you.
Subscribe to our newsletter to keep up to date with latest developments and events.