A jobs board featuring jobs in hospitality companies that have mental health policies and mental health first aiders on site.

Kelly’s Cause in collaboration with The GROWTH Collective explored how to lead to accelerate action as part of a workshop for International Women’s Day 2025 - here are 3 key takeaways.

A jobs board featuring jobs in hospitality companies that have mental health policies and mental health first aiders on site.

We offer strategies to help you stay grounded and enjoy the holiday season without the pressure to drink.

Panellists Ella de Beer, Saskia Boissevain, and Honor Powley delved into all things parenting with the Kelly’s Cause content manager, Melanie White for International Women’s Day.

From policies to active ways in which we can better support parents in hospitality, here were some of the key takeaways…

Hebe Richardson is back again with her tips on how to spot common nutrition, dieting and wellness myths.

This anonymous personal story is written by a male hospitality pro as part of Kelly’s Cause contribution to International Men’s Day in November. Together, we hope sharing true stories about Men’s Mental Health in hospitality, we will reduce the stigma and help the industry move towards better supporting men throughout their mental health journeys.

How to adjust an employee’s work schedule when they come to you disclosing a mental health condition.

We explore the 3 point action plan devised by the Equality Human Rights Commission and UKHospitality for employers to combat harassment in the hospitality industry.

We share 3 key tips for speaking to someone experiencing substance misuse.

We have partnered with FinWELL to explore financial wellbeing and it’s effects on mental wellbeing.

Leo shares some of the methods they’re using to try to live the life they want while working in hospitality. They believe the industry can be a place for all when we are empowered to show up as ourselves and find alternative ways to negotiate the demands of kitchen life.

Leo shares their experience of entering the hospitality industry at 31 and how to challenge the ‘tough kitchen’ ethos.