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...
10 Aug Hope is not a training strategy – How to Build a Training Plan That Actually Works
Posted at 00:11h
in ADVICE & COACHING, KITCHEN MANAGEMENT, PRODUCTIVITY, TRAIN, TRAINING, Uncategorized
Once a new employee has completed their onboarding, the real training begins. Often, your new team member is given a mountain of information on day one, then thrown into a busy...
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...
02 Jul Slow Down! The Cost of Teaching Too Much, Too Soon
I’m receiving a lot of enquiries about training at the moment, and for good reason. Staff shortages, high turnover, increasing customer expectations and growing compliance requirements have all placed enormous...