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The 3 most common misconceptions about restaurant managers

Posted by Anna Dolce on Sep 6, 2017 8:45:00 AM

Many restaurant employees I’ve worked with wanted to become managers. They all had similar reasons for it: a bigger paycheck; a desire for authority and recognition; a more stable schedule. But most of them also didn’t understand what it means to be a restaurant manager.

Managers play a crucial role in day-to-day restaurant operations, and in the ultimate success or failure of a restaurant.

Here are the three most common misconceptions many current and aspiring restaurant managers have about being a restaurant manager.

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Categories: Tips for managers

Negative chef stereotypes to avoid

Posted by Chloe Papas on Sep 4, 2017 9:05:00 AM

We’ve all seen the movies and television shows based around the life of a chef – or set in a restaurant kitchen – where the main character’s demeanor is a little prickly. 

Whether they are barking out orders, hovering a little too closely to their staff, or bringing their personal lives to work, there are a few common traits that we see played out time and time again on the big and small screens.

Maybe you know those traits a little too well. Restaurant kitchens are high-stress environments, and those at the top of the ranks have the most pressure on their shoulders. 

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Categories: Tips for managers, Tips for back of house

A detailed guide to food poisoning for restaurants

Posted by Emily Tatti on Aug 4, 2017 8:50:00 AM

When food isn't prepared properly, your customers can get very sick. Odds are you drill this into your kitchen staff from day one, because most restaurants are sticklers about enforcing proper food safety. 

But in 2017 alone, plenty of high profile restaurants have been in the news for food poisoning allegations, which shows there's still a lack of proper training in this area. While food can become contaminated during farming, harvesting and shipment, which is outside your restaurant’s control, many cases can also happen because of behavior inside your venue.

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Categories: Operations, Tips for managers, Tips for back of house

What millennials are looking for in the hospitality industry

Posted by Michael McKay on Jul 6, 2017 9:05:00 AM

Millennials were born between 1980 and 2000. They grew up witnessing corporations threatening their personal security through events like the global financial crisis. They also grew up with the internet, which has empowered their opinions and rights.

The result is that we have a generation of people who are both driven and sceptical of authority. This is new territory for hospitality employers, who are perhaps used to a generation that was a little more appreciative and loyal. 

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Categories: HR, Tips for managers

How to get promoted as a restaurant manager

Posted by Anna Dolce on Jul 3, 2017 9:53:28 AM

Many restaurant managers want to be promoted, but how many of them really do anything to get there?

More often than not, managers simply hope, wish, pray or wait to get promoted to General Manager or an even higher position.

Regardless of the restaurant you work for, or how many other people are also in line for the same promotion, here are the ways you can take control of your career and make a promotion happen.

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Categories: Tips for managers, Career advice

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