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Welcome to the Typsy Blog

Why is there a hospitality skills shortage?

Posted by Michael McKay on Apr 3, 2017 8:45:00 AM

There is no denying there is a global skills shortage in hospitality. According to the Foodservice Consultants Society International, the skills shortage is one of the biggest challenges facing the hospitality industry. In their Taste of Society 2020 Report, they predicted that the industry would continue to see a skills shortage over the next few years.

And it’s not just foodservice operators feeling the pinch of an under-skilled labour force. Hotels are also struggling to match staff skill levels with customer demands.

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

The most admirable hospitality businesses of 2016

Posted by Ivana Rnjak on Dec 12, 2016 8:05:00 AM

As 2016 nears its end, you can just about hear the collective sigh of relief – it hasn’t been an easy ride. But if you squint past the dark cloud that hung over the world (and the restaurant industry) for most of this year, you will find stories that will convince you 2016 wasn’t all bad. 

We've compiled some of our favorite ventures from the last year by creative people in the hospitality industry.

These projects forged new paths in the industry, proving there is space in hospitality to discuss the big issues facing us today, and to take steps towards positive change.

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Categories: Sustainability, Hospitality trends, Hospitality inspiration

Express-o yourself – how latte art works

Posted by Ivana Rnjak on Nov 4, 2016 10:41:28 AM

Legend has it that centuries ago a young herder noticed his goats seemed more energetic after eating berries from a particular tree. The local monks decided to give the berries a go and realized they were much more alert and awake afterwards. Word quickly travelled and coffee culture was born, spreading from the Arabian Peninsula to the rest of the world.

With such a long and rich history, it’s no surprise that we’ve invented a variety of ways to brew and enjoy this timeless drink, from stovetop boiling to overnight cold dripping. Atop the hierarchy of coffee brewing methods sits espresso – that delicious, highly concentrated, full-bodied drink that packs a caffeine punch, and that we’ve all come to rely on to get through the day.

Espresso gave rise to a number of drinks we enjoy today. Lattes, flat whites, cappuccinos, mochas, macchiatos – each has a shot of espresso as its foundation. Aside from differentiating beverages, the introduction of milk to espresso also makes latte art possible. As coffee culture became more sophisticated and the work of baristas regarded as a culinary skill, latte art became an integral element. The designs emphasize the skills and artistry of the barista while making the ritual of coffee drinking more enjoyable for the customer.

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Categories: Tips for baristas, Hospitality trends

To tip or not to tip?

Posted by Ivana Rnjak on Oct 17, 2016 11:14:49 AM

Tipping – it’s a divisive issue. Discussing the pros and cons of tipping is kind of like discussing politics with your family – frustrating and really hard to tell who, if anyone, has the right answer.

Is the culture of tipping hospitality workers a good or bad thing? Because of the drastic differences in the practice of tipping around the world, there is no simple answer to this contentious question.

The US is a particularly interesting place to look into because tipping is so socially entrenched that when some restaurants tried to ban it in favor of higher wages, both customers and staff rallied against it. In the US, some argue tipping is a way to encourage better service and earn better wages than is possible through flat hourly rates, while others argue it is an outdated system that puts workers at risk.

We had a look at some of the arguments for and against tipping.

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Categories: Hospitality operations, Hospitality trends

Food of the future – How molecular gastronomy revolutionized the dining experience

Posted by Ivana Rnjak on Sep 16, 2016 8:32:00 AM

If you fancy yourself a bit of a foodie, or if you love to watch the Food Network, chances are you’re familiar with molecular gastronomy.

If not, maybe you know about experimental (modern, avant-garde, techno-emotional) cuisine. If none of this rings a bell, I bet you’ve heard of Heston Blumenthal, the man who made edible fairy lights and brought the term molecular gastronomy into the mainstream through our TV screens.

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Categories: Hospitality trends, Hospitality inspiration

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