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

How corporate hospitality venues use Typsy - A case study from Solotel Group

Posted by Glennise Pinili on Mar 22, 2018 7:44:00 AM

One of Australia’s largest corporate hospitality groups, Solotel, was one of Typsy’s first corporate customers and has since been training its staff successfully with Typsy for 18 months.

Solotel operates 32 hospitality businesses across Sydney and Brisbane including iconic names such as Aria Sydney, Aria Brisbane, Golden Sheaf and Opera Bar. With more than 1,700 staff, the joint plan was to bake microlearning into Solotel’s operations and help train staff on a large scale.

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Topics: Hospitality training, Typsy news, Product Features, Case studies - Hospitality venues using Typsy

New: Typsy launches ‘Buy one Give one’ to support hospitality social enterprises

Posted by Glennise Pinili on Jan 30, 2018 8:09:00 AM

When we think about the hospitality industry, what often comes to mind is the food, cocktails, hotels, bars and restaurants. But behind all that, what is hospitality, really?

Look up its definition and you’re reminded that hospitality is “the friendly and generous reception and entertainment of guests, visitors or strangers”.

Essentially, it’s the people who are at the root of the hospitality industry. It’s built on kindness, being hospitable to others and showing compassion. Without the people, the industry doesn’t exist.

Here at Typsy, we want to help fuel that and be that kind stranger who smiles at you, or the person who helps you when you need a hand. That’s why we’re supporting hospitality social enterprises with Buy one Give one.

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Topics: Hospitality operations, Hospitality training, Product Features

How hospitality venues utilize Typsy - A case study from Brougham Arms

Posted by Ivana Rnjak on Jan 25, 2018 10:35:00 AM

The award-winning Brougham Arms Hotel in Bendigo, Australia has been training its staff with Typsy for two years. Recently, they used our Custom Content feature to create a series of training videos specific to the operational needs of the venue. 

Kylie Macumber (Operations Manager) looks after operations at the Brougham Arms Hotel. She was recommended Typsy by a friend in the hospitality industry and was drawn in by the expertise of the instructors.

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

How to create a training program for your restaurant (that works)

Posted by Andrew Carlson on Jan 23, 2018 8:23:00 AM

Growing up in the restaurant industry, you learn that not all restaurants are created equal. There are different concepts, various positions and each restaurant has their own version of what training means to them.

When I first started working in restaurants, I was given a manual and the trainer never opened it once. The person who trained me wasn’t even certified. She was just someone that the manager instructed and said to me, “Andrew is going to shadow you for the day” and she looked at me, looked at the manager, back at me and said, “Don’t get in my way”.  

With a giant *gulp*, I shadowed her and simply watched as she worked - for the whole eight hours. When it was my turn to be a server, I was making mistakes left and right. My manager pulled me aside and asked why I was making these simple mistakes. I told them that’s what I observed, and that's what was being shown to me.

Although I didn’t know it at the time, that was my first lesson in creating a training program.

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Topics: HR for hospitality venues, Hospitality training, Tips for owners

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