03 Oct Summer: Isn’t for Rehearsing. It’s for Performing.
September and October can feel a long way from Christmas.In hospitality, they aren't.If your business is heading into its busiest period of the year, right now is the time to...
02 Oct The Holiday Test: Can Your Venue Run Without You?
There are two kinds of "holiday" for hospitality owners. The first: two weeks somewhere nice, phone in hand, checking rosters at breakfast, taking a supplier call by the pool, messaging the...
06 Sep Why business owners should make themselves redundant
Posted at 23:49h
in ADVICE & COACHING, LEADERSHIP, PRODUCTIVITY, PROFITABILITY, SUCCESSION, TIME MANAGEMENT
It sounds counterintuitive. Why would you build a business only to make yourself redundant? Because if the business can't operate without you, you haven't really built a business. You've built yourself a...
03 Aug Turning Great Service into Higher Beverage Sales
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...
12 Jul The Most Valuable Asset in Your Hospitality Business Isn’t on Your Balance Sheet
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...
28 Jun Why Hospitality Businesses Happily Spend $500,000 on a Fit-Out… But Hesitate to Spend $5,000 on Their People
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...
16 Mar With Easter around the corner . . .
Posted at 11:37h
in ADVICE & COACHING, COST CONTROL, KITCHEN MANAGEMENT, LEAD, PROFITABILITY, TIME MANAGEMENT
For many hospitality venues, the period around Easter can be one of the most commercially important trading windows of the first half of the year. With multiple public holidays, increased...
09 Feb Incentivised Sales or Stiff Competition?
Sales incentive schemes are often seen as a way to boost performance and keep staff motivated. After all, restaurants and bars are in the business of selling experiences — food,...
28 Nov Why great service will save your business
I recently celebrated a significant personal anniversary. We went interstate and treated ourselves to a couple of high-end dining experiences. These venues were well-known, similarly priced, and new to us.Both...
26 Nov Proactive Wage Cost Control: Planning Ahead to Keep Wages in Check
In hospitality, keeping wages under control without hurting the quality of product and service is one of the biggest challenges. Staff are the heart of the business, but they’re also...
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