Cue Point London – Diversifying the Hospitality Industry
We are Cue Point Ltd, a BBQ company on a mission to diversify the hospitality industry. Cue Point was created by myself, Mursal Saiq - An Afghan refugee & Joshua Moroney - who is of mixed ethnicity of English and Guyanese parents. Josh boasts culinary expertise working with infamous BBQ legends Smokestak and Brad Mcdonald.
We believe that by fusing our culinary influences we’ve created what we hope is an entirely unique BBQ company, completely synonymous to our identities and experiences of growing up in London, UK.
The ethos is inclusivity, all meat is halal, and all recipes are based on more diverse dietary requirements, providing vegan options as a staple on the menu and considering production of sauces and jams to meet more diverse requirements such as halal and vegan.
We do this in an effort to meet wider diverse dietary requirements so as to create integrated social spaces. Our menus are dictated by A*fghan cooking but with significant British, American and Latino twists.
The UK economy is suffering from the lack of generational wealth in these communtites; the lack of wealth is causing a large need for welfare. This adds to societal unrest, made worse by a lack of integrated social spaces whether off-line or on-line. We believe we have a solution.
Our aim is with this Crowdfunder is tocreate Cue Point Kitchen , a professional network for refugees and immigrants in / or trying to get into the hospitality industry.
What is Cue Point Kitchen? A hospitality-based community, which focusses on increasing the generational wealth of refugees and immigrants in the sector.
We hope to provide in the upcoming years and inclusive on-line / off-line enterprise which provides:
- English language acquisition,
- Catering qualifications,
- Professional Development courses
- CV / Interview Skills
- How to start a Food Businesses
- Network Building
- Financial Management Courses
- Trauma / Mental Health Therapy
- Teach Smoked BBQ catering skills (when capacity allows)
We can't promise we we will be able to do this all at once, but we aim to start with the progressional development courses, community network and start to begin to make real systemic changes that we know enhance lives as they did for us.
Our goal is develop a new type of ‘generational wealth’ and to give people new to these shores the opportunity to learn cooking, financial and management skills to truly diversify the hospitality industry and pay homage to the cultural cuisine in which the industry lives.
Hospitality is the fourth largest employer in the UK and it is also one of the most diverse: 63% of employees are from marginalised backgrounds BUT only 6% of them are in managerial or entrepreneurial roles. There is clearly a problem. One that you can help us fix.
Even though the industry is dominated by marginalised individuals, it is clear that such people face dull prospects and financial instability. This impacts the UK economy and welfare state which causes societal unrest and lack of compassion to people who need it the most.
Covid19 really showed us the disadvantages such individuals faced due to their positions in the industry, and statistically these are the same individuals dominating the unemployment charts. We have attempted to battle these systemic obstacles through food, and taking back the cultural reins.
Borani Kadoo: Low and slow, stewed pumpkin - Cue Point Recipe
We already have a successful for-profit that we are proud of, but like so many we don't think it's enough in this world to merely make a profit. We create inclusive spaces and dishes like the Naco, a 'naan taco' which is our way of reappropriating two very appropriated foods. We are able to pay homage to our dual ethnicities and get our customers to question major food narratives by seeing food as a method to social impact and change.
Nacos: Lamb and Brisket, Lamb Chops, Smoked Chicken
For the last 5 years we have been assisting marginalised & racialised individuals through our strong CSR commitment. However it has come to the time where after Covdi19 it was more and more difficult to both run as a business and commit to corporate social responsibility.
At Cue Point Ldn, we have worked tirelessly to diversify the hospitality industry. We think we’ve done a good job so far by representing ourselves and others by amplifying our voices, flavours and recipes through all channels and outlets, as well as providing corporate training on racial equity through food.
But like so many others in the hospitality industry, we have really suffered because of successive lockdowns. We nearly lost everything we have worked so hard to build. Yet by quickly pivoting our business model we focused on selling nationwide restaurant kits and products, we were able to survive, whilst also sticking to our principles.
We have achieved so much without our own space and with so little capital. But we want to do more. Help us grow Cue Point Ltd and provide long-lasting change to an industry that desperately needs it with the social enterprise arm of our business: Cue Point Kitchen.
We appreciate any kind of support you can offer - whether that be financial, and opting for one of our amazing reward schemes - or if you are not in a position to afford a donation or reward scheme, please do share our Crowdfunder across your networks and platforms it really does help us in a huge way.
Thank you so much from all of us here at Cue Point Ldn
Josh, Mursal, Ricardo, Richelle and Devante
Merch & Press Below:
Press Links: Find out a bit more about us, but not from us
The Guardian - Jay Rayner
The Evening Standard
The Times - Michael Odell
The Times - Marina O’Loughlin