03 Oct Summer: Isn’t for Rehearsing. It’s for Performing.
September and October can feel a long way from Christmas.In hospitality, they aren't.If your business is heading into its busiest period of the year, right now is the time to...
Blog.
02 Oct The Holiday Test: Can Your Venue Run Without You?
There are two kinds of "holiday" for hospitality owners. The first: two weeks somewhere nice, phone in hand, checking rosters at breakfast, taking a supplier call by the pool, messaging the...
06 Sep Why business owners should make themselves redundant
Posted at 23:49h
in ADVICE & COACHING, LEADERSHIP, PRODUCTIVITY, PROFITABILITY, SUCCESSION, TIME MANAGEMENT
It sounds counterintuitive. Why would you build a business only to make yourself redundant? Because if the business can't operate without you, you haven't really built a business. You've built yourself a...
31 Aug Why Your Staffing Funnel Needs Constant Attention
If you run a hospitality business, you've probably had this conversation with yourself: "We're fully staffed. Let's pause recruitment and focus on operations." It feels sensible. It feels efficient. And...
10 Aug Hope is not a training strategy – How to Build a Training Plan That Actually Works
Posted at 00:11h
in ADVICE & COACHING, KITCHEN MANAGEMENT, PRODUCTIVITY, TRAIN, TRAINING, Uncategorized
Once a new employee has completed their onboarding, the real training begins. Often, your new team member is given a mountain of information on day one, then thrown into a busy...
03 Aug Turning Great Service into Higher Beverage Sales
Ask almost any venue manager if they want their team to sell more premium wine, craft beer or top-shelf spirits, and the answer will be an enthusiastic "yes." Ask those...
12 Jul The Most Valuable Asset in Your Hospitality Business Isn’t on Your Balance Sheet
Ask an accountant to list the assets of a hospitality business and you'll hear the usual suspects: the fit-out, kitchen equipment, furniture, coffee machines, POS systems, perhaps goodwill, if the...
02 Jul Slow Down! The Cost of Teaching Too Much, Too Soon
I’m receiving a lot of enquiries about training at the moment, and for good reason. Staff shortages, high turnover, increasing customer expectations and growing compliance requirements have all placed enormous...
28 Jun Why Hospitality Businesses Happily Spend $500,000 on a Fit-Out… But Hesitate to Spend $5,000 on Their People
Walk into any hospitality venue and it's obvious where the money has gone, the custom joinery, designer lighting, imported tiles, the furniture, the open kitchen and Insta-worthy bathrooms. No one...
31 May What does good service look like?
One of the hardest parts of managing inexperienced front of house staff is trying to explain what “good service” actually means. Managers find themselves saying things like “be more professional”,...