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Emily Tatti

When I’m creative, I’m happy. I also treat reading like an Olympic sport. My secret shames include bad horror movies, freakshakes and the Macarena.

Recent Posts

How do health inspections work?

Posted by Emily Tatti on Oct 3, 2017 10:58:19 AM

If your restaurant is selected for a random health inspection, it’s important not to panic. Venues that are diligent about their food safety shouldn’t have any problems, and you’ll be able to take pride in the results when you pass with flying colors. 

But it’s still a good idea to understand what happens during a health inspection, because even the smallest things can let you down. Knowing what inspectors look for will help you and your staff keep on top of your food safety obligations.

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Categories: Operations, Tips for back of house, Tips for owners

3 hospitality training innovations we’re excited about

Posted by Emily Tatti on Sep 1, 2017 8:45:00 AM

We live in such an exciting time when it comes to technology. It’s incredible when you think about where we were 20 years ago, and where we are today – back then we had no concept of smartphones or e-readers or social media. If you’d told me my next-door neighbor would have his own personal drone, I would have laughed in your face!

When it comes to training and education, innovations in technology have given us access to so many resources that we never had before. This is fantastic for the hospitality industry, where consistent training has always been difficult.

We decided to take a look at some of the most exciting innovations that are happening in training today, and how these things could help further the growth of the hospitality industry. 

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Categories: Training

Why your employees aren’t listening to your training

Posted by Emily Tatti on Aug 18, 2017 11:21:44 AM

Tell us if this situation sounds familiar. You’ve just hired a new server who seems like a perfect fit for your restaurant. You’ve shown them all the basics, like how to set the table for service, how to greet and seat customers, and how to take orders. They’re so confident you have no doubt they’re going to wow your customers. 

But when they actually get out on the floor, they seem to be completely ignoring your advice. They keep making the same small mistakes, over and over again. It’s beyond frustrating, and you’re about to lose your cool, because you don’t have time to re-train them. It’s so basic you can’t understand why they’re not getting it.

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Categories: HR, Training

New course: Sake for restaurants with Yoshihiro Sako

Posted by Emily Tatti on Aug 9, 2017 1:51:10 PM

Japanese cuisine, particularly sushi, has been steadily taking over the world for decades. That’s why it's no surprise that people are becoming more and more interested in sake, the country's national beverage.

In a recent course, we explored the basics of sake to give you and your team a solid understanding of how the drink is made and how it can be served. Now we're here to dive into sake for restaurant owners, so you can learn more about how and why you should be adding it to your menu.

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Categories: Typsy news

A detailed guide to food poisoning for restaurants

Posted by Emily Tatti on Aug 4, 2017 8:50:00 AM

When food isn't prepared properly, your customers can get very sick. Odds are you drill this into your kitchen staff from day one, because most restaurants are sticklers about enforcing proper food safety. 

But in 2017 alone, plenty of high profile restaurants have been in the news for food poisoning allegations, which shows there's still a lack of proper training in this area. While food can become contaminated during farming, harvesting and shipment, which is outside your restaurant’s control, many cases can also happen because of behavior inside your venue.

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Categories: Operations, Tips for managers, Tips for back of house

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