While it’s understandable that business owners and managers take a dim view of employees who hop from one business to the next after only a short time, it should be...
It’s difficult to find well-trained managers, chefs, and supervisors yet they’re needed in greater numbers as the hospitality industry becomes more competitive and profit margins shrink. Several operators report that...
Business owners usually reach out to us for help during times of stress. They wake up one day and realise that they’ve created a monster that, while financially successful, is...
Having dealt with restaurant front of house managers and their teams for over 25 years, I’ve concluded that the most common hesitation people have in using active sales techniques comes...
The cries of desperation from short-staffed hospitality owners and managers are getting louder as the countdown to Christmas gets shorter. It seems that everyone is advertising for positions vacant, but...
“Food at its most basic level is sustenance; anything beyond that is sales and marketing. We eat good food and drink good drinks because of how it appeals to our...
Proper delegation enhances trust and commitment within your team, improves productivity, and ensures the right people are performing tasks that best suit them. When done well it will inspire loyalty,...
How many times have you gone out for a meal and received great service from one or two staff and quite ordinary service from the rest? This is a symptom...
If, as a customer, you’ve been experiencing some worse than expected service standards lately, the likely cause is ‘warm body’ recruitment, which is a response to the extreme shortage of...
The question of how much rent to pay comes up regularly when we do consulting jobs, and the number of ‘for lease’ signs I see around town must be tempting...