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Welcome to the Typsy Blog

Increasing profit without increasing price

Posted by Mike Walmsley on Mar 15, 2019 3:00:00 PM

There is a delicate balance in food service when it comes to profit and menu pricing. Increasing prices too quickly could cause concern with your customers, while not increasing prices could cause issues with your business model. Don’t loose heart though! There are plenty of ways to increase profit without increasing the prices on your menus.

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Topics: Hospitality operations, Tips for hospitality managers, Menu advice, Tips for owners

How corporate venues utilize Typsy - A case study from Seagrass Boutique Hospitality Group

Posted by Emily Marr on Mar 7, 2019 2:00:00 PM
Seagrass Boutique Hospitality Group is a multi-brand hospitality organization covering eight brands, from premium full service to fast casual - with over 35 locations. They first landed on Australian shores in the year 2000 with the opening of The Meat & Wine Co in Darling Harbour and have expanded to Melbourne, Brisbane, and Perth.
 
Since July 2018, the group has been using Typsy across their eight brands including The Meat & Wine Co, Ribs & Burgers, Italian Street Kitchen, Stix and Stones, The Observer Hotel, Heritage Bakery and PizzariaButcher and the Farmer, and Hunter & Barrel. With engagement levels soaring, we thought we'd sit down with Seagrass Learning & Development Specialist, Katie Mattingly, to hear how the group have utilized Typsy so far.


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

Effective time management skills every restaurant employee should have

Posted by Ana Cvetkovic on Mar 1, 2019 4:58:02 PM

Time management is a critical skill for any professional to develop - especially in the restaurant industry, where timeliness is closely related to perceived service quality. Research shows that restaurants that focus on punctuality by addressing it in pre-shift meetings provide a better overall experience to diners.

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Topics: Hospitality operations, Tips for hospitality managers, Tips for front of house, Tips for back of house

Understanding the basics of your business's financial health

Posted by Doug Radkey on Feb 13, 2019 3:15:00 PM

It is well known that there are some key ingredients to a successful restaurant; strategic planning (scalability & sustainability), flawless operating systems (consistency), marketing & customer experiences (being memorable), and finally; living in the moment (profitability).

First and foremost, restaurateurs need to remember that this is a business.

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Topics: Hospitality operations, Tips for hospitality managers, Tips for hoteliers, Tips for owners

New course: Profit and loss essentials with Nicolas Simon

Posted by Emily Marr on Feb 12, 2019 10:01:55 AM

Money: it's used by everyone to make sales and purchases across the globe. While this sounds like a big positive, for a hospitality business... money can make or break it. Like any business there are costs flying left, right and center which means staying on top of them all is a daily struggle.

But there's one simple tool that will help you stay on top of all your businesses finances (even the hidden ones!). That tool? The profit and loss statement.

 

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Topics: Hospitality operations, Tips for hospitality managers, Tips for owners, Typsy news