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7 tips to lower risk before opening your new restaurant

Posted by Doug Radkey on Jan 16, 2018 8:11:00 AM

Early recognition of risk is crucial for the success of any business, and arguably more so for restaurants. To ensure proper positioning and ongoing success, it’s vital for a restaurateur to understand the variety of operational, financial, legal, systematic, and people-related risks to not only opening a restaurant, but operating one too.

Identifying risks from the very early stages will position a restaurant  to be disciplined and prepared for when things may ‘go wrong’ down the road. Identifying risks will also help streamline a restaurants’ processes while improving communication and implementing a variety of systematic control methods, something every restaurant needs for long-term success.

The opposite of risk, is opportunity, and that’s why  focusing on with these seven tips will help you avoid pitfalls before opening your restaurant.

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Categories: Hospitality operations, Tips for owners

5 signs you need more on-the-job training

Posted by Chloe Papas on Nov 27, 2017 9:46:25 AM

The nature of the hospitality industry can mean that you are thrown into a role with short notice or minimal training, and expected to learn new skills and processes on the job. This particularly applies to front of house workers; waiters, floor staff, and bar staff.

For venues that have a high or seasonal turnover of staff, (that employ numerous casual workers or that are hiring you to replace someone who left unexpectedly), there simply might not be time to offer you much training when you begin your role. Beyond an initial induction and instructions, it can be difficult to access comprehensive training from busy venue owners and managers.

We have put together a few signs to look out for if you’re concerned you might need more on-the-job training, and some ideas on how to access it.

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Categories: Hospitality operations, HR for hospitality venues, Hospitality training

Quiz: Rate the food safety of your restaurant

Posted by Emily Tatti on Nov 10, 2017 8:30:00 AM

Following your food safety obligations is one of the most important things you can do as a restaurateur. Not only are you protecting your customers from foodborne illnesses, but you're also protecting the reputation of your venue. A single food poisoning accusation can cause a lot of damage, both online and via word of mouth.

So how well do you think you're doing in terms of your food safety and hygiene? Let's put your venue to the test!

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Categories: Hospitality operations, Tips for back of house, Tips for owners, Quiz

What to look for in a restaurant business partner

Posted by Doug Radkey on Nov 1, 2017 8:30:00 AM

If you’ve worked as a leader in the restaurant industry, then you know what it’s like. You know that leaders have to be willing to make sacrifices and acquire the systemized thinking, social skills, creativity, stress management, and passion that it takes to be successful.

Becoming a restaurateur combines an enormous amount of passion and vision. You have to create food, drink, and overall experiences with a drive that is undeterred by the high number of unprecedented risks. You must be determined, positive, confident, adaptable, and crave learning experiences.

And even if you do have all of those qualities, it can often be too much for one person to endure. This is when considering a partnership might be ideal for some.

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Categories: Hospitality operations, Tips for owners

How to handle a food poisoning accusation

Posted by Ivana Rnjak on Oct 19, 2017 10:04:40 AM

There aren’t many things that will switch on the panic button for a hospitality venue owner as quickly as a food poisoning accusation.

A food poisoning accusation will put your reputation on the line, and may even jeopardize your entire business.

Handling such an accusation correctly is vital for the good of your business – and for the health and wellbeing of your customers!

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Categories: Hospitality operations, Tips for hospitality managers, Reputation management, Tips for owners

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