Many managers and chefs have told me that they’re struggling to find the time to focus on the forward planning and business development aspects of their job because they’ve become...
The days of being able to fill a supervisory or management vacancy with a candidate from outside your business without causing chaos or spending serious amounts of time and money...
Traditional training models can solve one basic problem: lack of knowledge or skills. A performance issue resulting from a lack of knowledge or skills is relatively easy to fix: Provide...
The most effective way to improve the profit of a hospitality business is to increase the amount of revenue you earn from your existing customers. It’s a more profitable strategy than...
Many hospitality businesses are struggling to roster enough staff to be able to trade at full capacity. So, what are your options for returning to being fully staffed? If you’re looking to...
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...
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...
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...
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...
Having worked with dozens of hospitality companies as operational managers and business consultants, we’ve evolved a list of questions that business owners should try to answer when they want to...