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New mentor session: Reif Othman, world-class chef

Posted by Emily Marr on Nov 14, 2018 4:07:10 PM

In our mentor sessions, you can join hospitality industry leaders as they give a behind the scenes tour of their careers.

This week we are pleased to announce the release of Reif Othman's mentor session - Making the cut in the kitchen. Follow Reif on his journey to become one of the most sought-after chefs in the world.

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Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality career advice

New course: WHS - Slips, trips, and falls with Luke Croston

Posted by Emily Marr on Oct 22, 2018 11:00:00 AM

Working in the hospitality industry means being on the move from the moment you clock on to the moment you clock off. Often it seems there is no time for stressing about hazards around the workplace. But, relying on people to put items away properly or clean up spilled goods isn't always the best practice.

The International Labour Organization estimates that 2.3 million people succumb to work-related accidents or diseases every year. Fortunately, there are simple ways to protect yourself and your teammates to ensure that injuries on the job are avoided. 

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Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality trends

Theatre of the mind - the art of suggesting and selling

Posted by Roger Beaudoin on Oct 17, 2018 4:15:00 PM

Effective suggesting and selling is an art and much like any worthwhile endeavor; requires practice, experience and a desire to serve. But restaurants cannot leave this critical element to chance or a staff member’s own initiative.

Owners and managers must consistently lead by example, nurture, train and develop their team to elevate the guest service experience. This approach is a powerful competitive advantage that leads to happier customers, word of mouth, glowing online reviews and increased sales.

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Topics: Tips for front of house, Tips for back of house, Hospitality inspiration, Wellbeing for hospitality

Food purchasing - single versus multi-supplier strategies

Posted by Mike Walmsley on Oct 12, 2018 3:30:14 PM

One of the first major cost control points for food cost is food purchasing. What and how much to order, information from the sales mix as well as anticipated business levels and current inventory all contribute to the successful outcome of food purchasing for any business. It’s often like trying to hit a target that has several different parts that often seem to be moving in different directions all at the same time!

Understanding purchasing and applying straightforward approaches to it helps gain organization and, in turn, control over current inventory levels as well as the quantities to be ordered.

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Topics: Tips for front of house, Tips for back of house, Hospitality inspiration, Wellbeing for hospitality

New course: Manual handling with Luke Croston

Posted by Emily Marr on Oct 11, 2018 11:15:00 AM

Anyone who works in the hospitality industry knows that heavy lifting comes with the job. Whether it's a box of cleaning products, a box of fresh vegetables or a carton of milk, lifting heavy objects is a day-to-day task. But, with heavy objects comes the risk of injury - statistics show that 39% of workplace incidents stem from body stressing.

Working in a fast-paced workplace means that, sometimes, things can get overlooked. It can also mean that when help is needed, there might not be anybody available to ask. With the clock ticking and tasks needed to be done, this is when injuries can occur.

 

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Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality trends

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