26 Apr What can be done about the staffing crisis?

Posted at 03:00h in ADVICE & COACHING by Chris Lambert

As a consultant I talk to hospitality owners and managers every day. They all report being short staffed and deeply concerned. Rather than just whine about the problem, here are...

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22 Apr How to fix a food cost problem

Posted at 04:46h in ADVICE & COACHING by Ben Walter

Are you confident that your menu is delivering the margin it should? What would a 3 to 5% reduction in food costs do for your bottom line over 12 months? With...

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13 Apr How Should I Issue a Formal Warning To My Employee?

Posted at 05:10h in ADVICE & COACHING by Andrew Lord

Although issuing a formal warning to an employee can be awkward and slightly unsettling, it is sometimes a necessary aspect of running a business, especially where an employee’s performance has...

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05 Apr How to reduce wage costs

Posted at 11:42h in ADVICE & COACHING by Chris Lambert

A common problem we see in hospitality businesses is high wage costs. The target figure for wage costs depends on the style of your business, methods of production, the level of...

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