Blog.

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 by Ben Walter

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...

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03 Aug Turning Great Service into Higher Beverage Sales

Posted at 04:02h in ADVICE & COACHING, LEADERSHIP, PROFITABILITY, SALES, TRAINING by Chris Lambert

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...

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12 Jul The Most Valuable Asset in Your Hospitality Business Isn’t on Your Balance Sheet

Posted at 23:59h in ADVICE & COACHING, LEADERSHIP, PROFITABILITY, RECRUITMENT, TRAINING by Ben Walter

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...

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02 Jul Slow Down! The Cost of Teaching Too Much, Too Soon

Posted at 06:29h in LEADERSHIP, TRAINING by Chris Lambert

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...

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28 Jun Why Hospitality Businesses Happily Spend $500,000 on a Fit-Out… But Hesitate to Spend $5,000 on Their People

Posted at 03:58h in ADVICE & COACHING, COST CONTROL, PROFITABILITY by Ben Walter

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...

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31 May What does good service look like?

Posted at 23:16h in ADVICE & COACHING, LEAD, PRODUCTIVITY, SALES, TRAIN by Chris Lambert

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”,...

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05 May What affect will ‘Payday Super’ have on your hospitality business’s cashflow?

Posted at 02:34h in ADVICE & COACHING by Ben Walter

The shift to “payday super” — where superannuation is paid at the same time as wages rather than quarterly — is being framed by some as a significant cashflow change...

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04 May A Practical Guide to Staff Development Plans

Posted at 01:37h in ADVICE & COACHING, LEAD, PRODUCTIVITY, RECRUITMENT, SUCCESSION, TRAIN by Chris Lambert

What is a Development Plan and Why Bother? It’s easy for managers to fall into the trap of focusing only on the immediate - rosters, service, stock, and surviving the weekend...

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09 Apr Why Holidays Are the Perfect Catalyst for Better Delegation

Posted at 00:18h in ADVICE & COACHING, LEAD, PRODUCTIVITY, SUCCESSION, TIME MANAGEMENT by Ben Walter

Most leaders say they want to delegate more. Few do it well. The gap isn’t a lack of awareness—it’s a lack of urgency. Interestingly, one of the most effective (and...

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08 Apr What to do when a manager asks for a raise

Posted at 04:25h in ADVICE & COACHING, LEAD, PRODUCTIVITY by Chris Lambert

When a senior, salaried employee asks for a pay rise, one of the most effective things you can do as a manager is put the responsibility back on them to...

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