03 May Skilled or unskilled, that is the question
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...
26 Apr What can be done about the staffing crisis?
Posted at 03:00h
in ADVICE & COACHING
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...
22 Apr How to fix a food cost problem
Posted at 04:46h
in ADVICE & COACHING
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...
13 Apr How Should I Issue a Formal Warning To My Employee?
Posted at 05:10h
in ADVICE & COACHING
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...
05 Apr How to reduce wage costs
Posted at 11:42h
in ADVICE & COACHING
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...
21 Mar How to put a business under management
Posted at 06:10h
in ADVICE & COACHING
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...
07 Mar What is Menu Engineering and how does it work?
We have marketing messages thrust upon us for much of our waking lives, whether we like it or not. However, a restaurant operator has the ability to place an advertisement...
19 Jan How to recruit the right people for your business.
When you recruit you have a rare chance to select the best talent and only hire people who are better than the staff they replace. Here are some tips on...