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How to design your beverage menu for profit

Posted by Mike Walmsley on May 14, 2018 8:05:00 AM

Have you thought about your beverage menu lately? Sure, it might not be as prominent as your food menu, but it’s just as important and contributes to your sales.  The beverage side of your hospitality business has many challenges and opportunities to make your venue more profitable.

Sales growth and profitability are two pieces of the puzzle. To design your beverage menu to achieve this requires a concerted effort to control costs and enhance sales. Here are some tips to help you do both.

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Categories: Tips for hospitality managers, Menu advice, Tips for owners

5 ways to maximize user-generated content to promote your restaurant

Posted by Grace Carter on May 9, 2018 7:58:00 AM

User-generated content (UGC) is content created by users of online platforms, such as social media, and is generally publicly available. It is created by unpaid contributors, i.e. fans, and can come in the form of blog posts, images, testimonials, and videos.

UGC is a great way to boost your hospitality venue or restaurant's visibility (particularly online) and potentially help with sales. It’s likely that there’s already a ton of content about your hospitality business out there, so why not take advantage of it? Here's how to do it. 

 

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Categories: Social media, Content marketing, Tips for marketers

How ongoing training can improve staff retention

Posted by Chloe Papas on May 8, 2018 10:23:47 AM

When you hire a new staff member for a role, there are a few initial steps that always happen. You conduct interviews with a number of potential candidates, whittle them down, and find your person. You get them in on their first day of work: they sign a contract, fill in a pay form, you show them around the venue.

Then, because they are already so experienced you encourage them to head straight out onto the floor. You know that your other staff members will help them out, and most people learn best while on the job - plus, it’s a busy night and you need all hands on deck.

However, there is a vital step that many managers and venue owners skip over to save time after hiring a new staff member, which in the long run cost them time, money and staff members.

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Categories: Tips for hospitality managers, Hospitality training, Tips for owners

5 tips to handle long hours as a chef

Posted by Carla Jenkins on May 7, 2018 8:07:00 AM

Working long, grueling hours is often considered a necessary part of any chef’s life. However, in the pursuit of excellence in the kitchen, chefs may find that 12-hour workdays can take a toll not only on their physical health but their personal relationships as well.

Many chefs are usually sleep-deprived and tend to have no social life outside of their work environment. Whether you’re just starting out on your hospitality training or have been working as a chef for many years, you must be able to manage your time wisely in order to handle long hours at work. 

Here are some tips to keep yourself in good shape physically, mentally and emotionally.

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Categories: Tips for back of house, Wellbeing for hospitality

New mentor session: John Lawson

Posted by Emily Marr on May 3, 2018 11:56:22 AM

In our mentor sessions, you can join hospitality industry leaders as they give a behind the scenes tour of their careers.

This week we are pleased to announce the release of John Lawson's mentor session - Focusing on food for health.

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Categories: Hospitality career advice, Typsy news

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