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...
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...
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...