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Bone Daddies: Putting rock 'n' roll into ramen

Bone Daddies: Putting rock 'n' roll into ramen inploi Team | 13.11.2017


We met with Jacqui, Head of People at Bone Daddies. Sitting in their Shackfuyu site in Soho on a quiet Wednesday morning, it’s hard to imagine just how busy this and the rest of Bone Daddies’ restaurants get during service. Having worked in the hospitality industry for 12 years, Jacqui has developed her career, moving from Floor staff on to Recruitment and HR roles with Burger and Lobster, before joining the Bone Daddies family.

Bone Daddies began as a single Japanese ramen bar back in 2012 and has since expanded, with the brand now incorporating Shackfuyu (focussing on Japanese izakaya-style cooking, famous for their insta-famous Kare Pan and Kinako French Toast with Matcha tea soft serve ice cream), and Flesh & Buns (renowned for their soft gao bao steamed buns). With seven restaurants across London, and one opening soon in London’s Victoria Nova complex, there is plenty to keep the team busy at this fast-growing company.

Ross Shonhan, Bone Daddies’ founder extraordinaire is still heavily involved in the day-to-day running of the restaurants. “Nothing goes through unless he’s involved,” Jacqui explains. “He does the food tastings with Tom (Moskin - the group’s Development Chef) and authorises all the changes for all three brands, so he’s very much hands-on.” That said, all the restaurants’ Head Chefs are encouraged to develop their own menus and styles, being best-positioned to understand their clientele.

Bone Daddies love promoting people internally as much as hiring externally, and for a five-year old business has an impressive number of staff members who have been with the company for three or four years. “They’ve started their careers from the bottom, so people have moved up,” Jacqui explains. The company has adopted the opposite of a one-size-fits-all policy - focussing on a flexible schema for training and promotion. New managerial hires are given a full induction to the Bone Daddies family so that they can hit the ground running.


At Bone Daddies, staff receive numerous perks and benefits including:

  • Pre-shift meals - Giving everyone a chance to eat some delicious food and get up to speed with the forthcoming service.
  • Post-work drinks - Hosted on an ad-hoc basis, (although two nights a week staff are allowed to have a few drinks at the bar).
  • Incentive budgets - Whereby each site Manager is given a budget to use at their own discretion for staff rewards and training schemes.
  • Bi-annual staff parties - At the moment, Jacqui is busy planning one of their annual staff parties: “We’re going to get a photo booth, a few arcade games, and get the team together for some dinner and drinks. It’s very different to other staff parties as we’ll have it from 10pm to about 5am on Sunday! We’re very social.”

When it comes to hiring, Bone Daddies looks for “people that are very unique and individual and confident - content to be exactly who they are”, Jacqui explains. “People who are not afraid to be a little bit different and have a genuine real love for hospitality! Everyone should be given the chance to prove themselves.” The people, as much as the food and restaurant design really make Bone Daddies unique. The company has a real energy that seems to trickle all the way down from its founder: “He genuinely cares about the people in the business and he’s very inspirational.” Jacqui says. “With restaurants, it’s all or nothing. It’s work hard, play hard - the food’s great, the people are great and the environment is great. I know everyone says it, but it’s a really great place to be.”


If you’re interested in joining the Bone Daddies family, check out their latest job openings by visiting the Bone Daddies company page here.