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Welcome to the Typsy Blog

5 essential qualities you need to look for when hiring servers

Posted by Daniela McVicker on Sep 20, 2018 11:30:00 AM
Servers are an essential element of your restaurant if you’re looking torwards building a great business that is focused on delivering exceptional customer experience . Despite the fact that a serving job doesn’t require any type of formal education, that does not mean that this type of job has low standards or expectations.

To you, as an employer, it is imperative to have a well-defined skill set that you look for in potential employees. This article will provide you with a list of qualities that any server needs to have, according to the common standards of the hospitality industry.

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Topics: managers, Tips for hospitality managers, HR for hospitality venues, Tips for owners, Hospitality career advice

The ins and outs of purchasing a POS system

Posted by Ohad Jehassi on Sep 14, 2018 9:00:00 AM

For businesses in the restaurant industry, having the right tools and technology in place can make a world of difference when it comes to effectively running your business and turning a profit. 

Profit margins can be thin in foodservice, meaning restaurants and bars need all the help they can get in order to be successful. One of your greatest resources? A 21st-century restaurant point of sale.

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Topics: Hospitality trends, Tips for hospitality managers, HR for hospitality venues, Tips for owners, Hospitality operations

5 weird and wacky ways to open a champagne bottle

Posted by Emily Marr on Sep 13, 2018 3:30:00 PM

Popping open a bottle of champagne is wonderful and decadent. The pop and hiss of the champagne bubbling away are often associated with celebrations, events or special treats. Yet, this sumptuous and often expensive tipple comes with a danger often overlooked: the cork.

Twist the bottle, not the cork is what is often invoked from the first time you hold a bottle of champagne. But we’ve done some digging to find some other quirky, and somewhat risqué, ways to open a bottle of champagne.

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Topics: Hospitality trends, Tips for sommeliers, Tips for bartenders, Tips for front of house

The war on straws – why you should say no to plastic

Posted by Emily Marr on Sep 7, 2018 12:30:00 PM

It’s a no-brainer that plastic is bad for the environment. Just turn to your local beach and there’s a good chance you’ll find at least one piece of plastic washed up on the sand. With calls to action increasing, supermarkets around the world have taken up a stand and gone single-use plastic bag free.

But things aren’t stopping there. Environmental activists are now turning to plastic straws with many groups stating that in some countries, like Australia, about 10 million plastic straws are used every day. The call to action has been heard across the world and now businesses, airlines, hotels and more are taking the pledge to go plastic straw free.

So, what is the plastic straw war all about and what should you do about it?

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Topics: Tips for hospitality managers, Tips for owners, Sustainability, Hospitality trends

What to say to your hospitality team in pre-shift meetings

Posted by Anna Dolce on Sep 4, 2018 8:22:00 AM

A sports coach’s pre-game meeting often determines the quality of the team’s played and the numbers on the final scoreboard. By the same measure,  pre-shift meetings influence the quality of each shift in the restaurant.

The truth is, many restaurants don't have pre-shift meetings, and some that do still don't have a solid system or strategy around how they do it. Many restaurant managers think of pre-shift meetings as a necessary evil. They make it boring and glum by merely talking about new specials, 86’d items, and pointing out the negatives, like wrong uniform or schedule issues. Some even use this opportunity to reprimand their team in front of their peers, which flies in the face of the purpose pre-shift meetings.

Here are some strategies and practices to make your pre-shift meetings more profitable, organized, and purposeful, rather than dreadful and disengaging for you and your team.

 

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Topics: Tips for hospitality managers, Tips for owners

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