31 May What does good service look like?
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”,...
04 May A Practical Guide to Staff Development Plans
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...
15 Oct Why training skills should be a pre-requisite for internal promotion
In hospitality, promotion into leadership is too often granted due to length of tenure, technical expertise, or someone’s performance in their current role. One of the most overlooked — and...
17 Mar How to get maximum benefit from external training
Investing in leadership development training is a smart move for any hospitality business. However, to ensure the best return on investment, you must take a structured approach before, during, and...
31 Oct Everybody Sells
This excerpt from James Lavenson's Think Strawberries: Everybody Sells speech, is essential reading for anyone on a mission to foster a healthy service-oriented sales culture in their hospitality business. Lavenson...
18 Aug The Issue of Succession Planning
If you’re happy with the way your business is running now, what would happen if you or a senior employee was suddenly unavailable for an extended period? Ignoring the importance...
26 May Why training your functions and events salespeople is a smart investment
In the dynamic and competitive world of functions and events, the ability to sell effectively is paramount. To ensure success and maximise revenue, it's crucial to invest in training your...
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...