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Welcome to the Typsy Blog

Ivana Rnjak

Recent Posts

An introduction to German beers

Posted by Ivana Rnjak on Feb 12, 2018 9:15:24 AM

While much has changed throughout humanity’s long history, one thing has remained the same for millennia: our love of beer. Humans have been brewing beer longer than we’ve been baking bread!

Beer is thought to have originated in Ancient Sumer and most likely reached Europe sometime late in the Bronze Age, with brewing beginning in Germany. It’s no surprise that Germans were probably the first to brew in Europe, given the prominence of beer in German culture.

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Categories: Tips for front of house, Tips for bartenders

How hospitality venues utilize Typsy - A case study from Brougham Arms

Posted by Ivana Rnjak on Jan 25, 2018 10:35:00 AM

The award-winning Brougham Arms Hotel in Bendigo, Australia has been training its staff with Typsy for two years. Recently, they used our Custom Content feature to create a series of training videos specific to the operational needs of the venue. 

Kylie Macumber (Operations Manager) looks after operations at the Brougham Arms Hotel. She was recommended Typsy by a friend in the hospitality industry and was drawn in by the expertise of the instructors.

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Categories: Hospitality operations, Tips for hospitality managers, Hospitality training, Product Features, Case studies - Hospitality venues using Typsy

New mentor session: Sebastian Priller

Posted by Ivana Rnjak on Jan 22, 2018 10:08:00 AM

In addition to our courses, we also publish mentor sessions that take you backstage with industry leaders.

This week we are pleased to announce the release of Sebastian Priller's mentor session: Riegele – Where tradition meets innovation

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Categories: Typsy news

A guide to essential kitchen equipment

Posted by Ivana Rnjak on Jan 18, 2018 8:42:00 AM

The equipment housed in commercial kitchens is an indispensable (and very expensive) element of a successful restaurant.

Every commercial kitchen with its unique menu will pick the equipment that will help it meet its food preparation and cooking needs. The equipment used to cook food off a simple brunch menu will look very different to the complicated gadgets used in restaurants that specialize in molecular gastronomy.

With so much different equipment out there, commercial kitchens can be daunting places for back of house newbies – especially those who are working their way up the kitchen hierarchy without a commercial cookery education. That’s why we’ve put together this guide to help you familiarize yourself with some of the equipment you’re likely to come across when you land that back of house job.

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Categories: Tips for back of house

In case you missed it: Effective communication with staff

Posted by Ivana Rnjak on Jan 10, 2018 9:15:00 AM

Hospitality managers are leaders, responsible for keeping track of the day-to-day performance of staff while guiding workplace culture to ensure the team works well together. Communication is the key to achieving this!

In our course Effective communication with staff, restaurant consultant Mike Ganino shares his expert tips for sharpening managerial skills to create a positive and productive work environment.

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Categories: Typsy news

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