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Welcome to the Typsy Blog

Talking passionate restaurateurs with Eric Cacciatore of Restaurant Unstoppable

Posted by Glennise Pinili on Feb 5, 2018 8:27:00 AM

Imagine meeting all the awesome people who live and breathe hospitality day in and day out. The Restaurant Unstoppable podcast does exactly that, telling and sharing the stories of successful hospitality professionals while providing expert advice from people within the industry.

Its host and founder, Eric Cacciatore, is equally passionate about hospitality and it's this passion that drove him to create Restaurant Unstoppable in 2013. We spoke to him about his interesting podcast and the insights he's picked up about the hospitality industry. Here's his story. 

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Categories: Hospitality interview, Hospitality career advice

New: Typsy launches ‘Buy one Give one’ to support hospitality social enterprises

Posted by Glennise Pinili on Jan 30, 2018 8:09:00 AM

When we think about the hospitality industry, what often comes to mind is the food, cocktails, hotels, bars and restaurants. But behind all that, what is hospitality, really?

Look up its definition and you’re reminded that hospitality is “the friendly and generous reception and entertainment of guests, visitors or strangers”.

Essentially, it’s the people who are at the root of the hospitality industry. It’s built on kindness, being hospitable to others and showing compassion. Without the people, the industry doesn’t exist.

Here at Typsy, we want to help fuel that and be that kind stranger who smiles at you, or the person who helps you when you need a hand. That’s why we’re supporting hospitality social enterprises with Buy one Give one.

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Categories: Hospitality operations, Hospitality training, Product Features

What you need to know about mise en place

Posted by Chloe Papas on Jan 29, 2018 8:01:00 AM

One of the most important lessons that a chef or cook can master is mise en place. You may be thinking: what on earth is mise en place, and why are we speaking in French?

Don’t worry, we’ll explain everything.

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Categories: Tips for back of house

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

How to create a training program for your restaurant (that works)

Posted by Andrew Carlson on Jan 23, 2018 8:23:00 AM

Growing up in the restaurant industry, you learn that not all restaurants are created equal. There are different concepts, various positions and each restaurant has their own version of what training means to them.

When I first started working in restaurants, I was given a manual and the trainer never opened it once. The person who trained me wasn’t even certified. She was just someone that the manager instructed and said to me, “Andrew is going to shadow you for the day” and she looked at me, looked at the manager, back at me and said, “Don’t get in my way”.  

With a giant *gulp*, I shadowed her and simply watched as she worked - for the whole eight hours. When it was my turn to be a server, I was making mistakes left and right. My manager pulled me aside and asked why I was making these simple mistakes. I told them that’s what I observed, and that's what was being shown to me.

Although I didn’t know it at the time, that was my first lesson in creating a training program.

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Categories: HR for hospitality venues, Hospitality training, Tips for owners

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