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Why it's better to train your hospitality staff through online learning

Posted by Emily Marr on May 21, 2018 8:07:00 AM

Imagine a way you can get all the hospitality training you need in one place. It may sound like a risky choice – with so many distractions available in an instant.

But, did you know that there are benefits of receiving your training online rather than face-to-face?

Online training is becoming increasingly popular, especially for the younger demographic. In the latest Global Shapers Survey of 25,000 young people from across the world, 77.8% of respondents reported having taken online courses in the past. 

 

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

5 signs you're ready to open a second restaurant (or more)

Posted by Doug Radkey on Apr 24, 2018 8:06:00 AM

Opening a second restaurant location is not as easy as many people may think. Just because “you’ve been there – done that” once doesn’t mean it’s going to be any easier the second time around. In fact, many restaurateurs find it more difficult than the first one.

A common first challenge is that many restaurants, even the most successful restaurants, are simply not ready or properly positioned for this type of expansion. There are numerous circumstances that need to be executed on first, many of which are often overlooked.

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Categories: Hospitality operations, Tips for owners

6 awesome apps hospitality managers need to know about

Posted by Tom Larkin on Apr 9, 2018 7:37:00 AM

Apps are revolutionizing the hospitality landscape. Apps now have so much functionality, allowing diners to order and pay at their table, while others let team members stay connected to satisfy a guest’s needs.

There are plenty out there that will make your working life easier. Here are six of the best apps for hospitality managers.

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Categories: Hospitality operations, Tips for hospitality managers, Hospitality trends

How to design your restaurant for profit (and maintain it) 

Posted by Ivan Brewer on Apr 5, 2018 7:30:00 AM

Most venues are designed with the customer in mind; we consider the look, and the feel, the color palate, and the theme of a restaurant and the ‘experience’ we want our customers to have.

But do we consider the staff or what it takes for a restaurant to be efficient, and therefore be profitable? A restaurant’s design involves more than just an aesthetic outcome, it needs an operational one as well.

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Categories: Hospitality operations, Tips for owners

10 practical tips to manage food costs at your hospitality business

Posted by Mike Walmsley on Mar 29, 2018 8:00:00 AM

For many reasons, profit can slowly disappear in our F&B establishments, a big reason for that can be hidden in the food cost. Consider what food cost is made up of - we buy food, we store it, change it with a recipe and in turn, sell it on to our customers.

Ingredients for the dishes we produce can take a complicated route though our establishments before being served to our customers, and sometimes we don’t realize it!

So, what can we do to change, or lower food cost? Here are 10 tips you can use to reduce your food costs.

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Categories: Hospitality operations, Tips for owners

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