While working in beverage alcohol can seem like a dream job, the demands of the industry can take a toll on its workers. In this video from Bar Convent Berlin Tim Etherington-Judge, Co-Founder of Healthy Hospo, emphasizes the importance of focusing on the health and well-being of your staff. Tim makes the case that healthy and happy workers are more productive and better advocates for your brand.
Join the Thousands of Alcohol Industry Members Who Receive the Park Street Monthly Newsletter!
To properly manage a staff, leaders must build a culture for their business and lead by example. In his presentation at Bar Convent Berlin Jason-Candid Knusel, Managing Director at Healthy Hospo, reveals what today’s employees need in order to learn and grow within a business. Jason discusses the importance of open and honest communication, making employees feel valued, and more.
Why a Healthy and Happy Staff is More Productive
Tim Etherington-Judge (00:09)
Hello everybody. This is a little bit nerve-wracking because this is the first presentation I’ve done in a very long time, so thank you all for taking the time to listen to Jason and me discuss health and well-being.
Tim Etherington-Judge (03:05)
A tremendous amount has changed since 2019: geopolitical conflicts, a global cost-of-living crisis, and an acute staffing shortage across the global hospitality sector. Health and well-being have become more critical than ever. In hospitality, staff members are the true beating heart of the business. Guests do not return to venues merely for beverages or food; they return for the experience delivered by the people working there. Investing in employee health and well-being is one of the highest-yielding operational decisions a business owner can make. According to the International Social Security Association (ISSA), every €1 invested in workplace health and well-being programs yields €2.20 in increased business profit.
Tim Etherington-Judge (05:53)
Navigating the industry-wide staffing crisis requires both retaining existing talent and attracting new workers. Modern hospitality workers—particularly younger generations—prioritize personal health far more than previous cohorts, a shift accelerated by pandemic lockdowns.The direct business benefits of a healthy workforce include:
- Increased Productivity: Employees perform significantly better when they are well-rested, properly nourished, and physically healthy.
- Higher Revenue Generation: Healthy teams drive greater floor efficiency and sales volume during peak operating hours.
- Reduced Presenteeism: Presenteeism—showing up to work physically while mentally disengaged or exhausted—costs the economy 3 to 10 times more than absenteeism.
- Increased Tip Earnings: Happy, energized staff deliver superior service, directly increasing guest tipping and worker retention.
Tim Etherington-Judge (08:43)
Healthy staff act as authentic brand advocates for your venue. As Tom Bulleit used to tell me, “We are not in the drinks industry; we are in the relationship industry.” Guests frequent venues because of human connections. When employees are supported:
- They build stronger relationships with guests, generating valuable repeat customers and regulars.
- They speak positively about their workplace outside of shift hours, bolstering the venue’s reputation.
- They drive organic word-of-mouth marketing, reducing the need for traditional advertising spend.
Tim Etherington-Judge (10:32)
Staff turnover is extremely costly due to recruitment fees, administrative overhead, and lost productivity during onboarding. Some UK operators face annual turnover rates as high as 135%—a highly unsustainable model. Healthy workplace cultures improve retention because staff members want to stay where they feel valued. Furthermore, healthy employees reduce operational risk:
- Fewer Workplace Accidents: In industry surveys, 7 out of 10 chefs report knife-related accidents caused directly by exhaustion.
- Reduced Breakage & Waste: Exhausted staff make more physical errors, breaking glassware and inventory.
- Enhanced Resilience: Physically and mentally supported teams help businesses navigate broader economic downturns and operational crises.
Tim Etherington-Judge (14:00)
Prioritizing employee health dramatically improves recruitment. When staff members speak positively about an employer, top-tier industry talent actively seeks out those venues. The best operators maintain multi-year employee retention because they foster respect, growth, and proper support. In summary, healthy and happy hospitality workers are more productive, generate higher profits, cost businesses less in turnover and waste, act as brand ambassadors, and attract top-tier talent. Investing in your people is the single most important key to business success. Thank you!
How to Build a Better Business Culture
Jason-Candid Knusel (00:09)
Hello everyone! Originally from Switzerland and based in London for the last five years, I am an award-winning bartender, drinks writer, certified nutritionist, and diversity advocate. Having spent 15 years in hospitality, starting as a chef before moving to front-of-house service, I am now the Director of Healthy Hospo. Our mission is to create a happier and healthier hospitality industry.When employees are healthy and supported:
- They are significantly more productive.
- They become better brand advocates.
- Business operational costs decrease due to reduced illness and burnout.
- Venues become far more attractive to prospective talent.
Jason-Candid Knusel (03:06)
There is a fundamental difference between an outdated “boss” mindset and an authentic “leader.” An old-school boss says, “It’s not my job to care about health,” or “Business is only about profit.” But workplace expectations have changed. To build a modern workforce, we do not want to force or manipulate people. Instead, leaders must focus on three core principles:
- Nourish Mindsets: Do not try to hard-wire people; nourish their growth.
- Optimize Habits: Do not command or dictate behavior; optimize daily habits.
- Improve Overall Health: Do not attempt to control people; provide tools that improve their well-being.
Jason-Candid Knusel (07:02)
There is a well-known phrase: “Culture eats strategy for breakfast.” While business strategy is important, establishing or continually improving a healthy workplace culture is paramount. Because hospitality is fundamentally a people-driven industry, culture cannot be built solely on paper—it requires ongoing feedback, frequent revision, and active optimization from the team on the ground. Modern hospitality professionals need balance—both in work-life integration and in off-shift recovery. They need to know that management genuinely cares about their well-being, communicates openly, and provides tangible opportunities for professional growth.
Jason-Candid Knusel (12:40)
Building an inclusive workplace environment is essential. Hospitality teams must feel welcome and comfortable before they can deliver exceptional experiences to guests. Inclusivity ranges from removing language barriers within multicultural teams to actively fostering diversity. At the same time, workplace culture must adapt to younger generations entering the workforce. Gen Z and millennial workers hold different values regarding workplace flexibility, digital communication, and corporate responsibility. Venues must offer attractive, modern environments that align with these evolving perspectives.
Jason-Candid Knusel (16:02)
Sustainability means meeting current operational needs without compromising the ability of future generations to meet theirs. Beyond environmental natural resources, sustainability critically depends on social and economic resources. Environmental sustainability initiatives cannot succeed if we fail to maintain a sustainable human culture first. When employees are burnt out or unsupported, they cannot prioritize external planetary goals. True sustainability starts with people, extends to environmental impact, and ultimately drives long-term business profitability.
Jason-Candid Knusel (17:12)
With a sustainable people-first culture, every stakeholder wins: employees, managers, venue owners, customers, and brand partners. Without frontline hospitality professionals, venues cannot operate; without venues, beverage brands have no platform to perform. Investing directly in human sustainability strengthens the entire hospitality ecosystem. Build or refine your sustainable people culture step-by-step, review it often, optimize it continuously, and lead by example. Thank you!
More Resources: