We sat down with our friends at Sidekicker to learn more about how to use on-demand platforms to cost effectively scale, hire and improve overall, your short-term hospitality workforce. Thousands of businesses are already using the Sidekicker platform to hire on-demand workers to easily scale their workforce at the click of a button.
Imagine a way you can get all the hospitality training you need in one place. It may sound like a risky choice – with so many distractions available in an instant.
But, did you know that there are benefits of receiving your training online rather than face-to-face?
Online training is becoming increasingly popular, especially for the younger demographic. In the latest Global Shapers Survey of 25,000 young people from across the world, 77.8% of respondents reported having taken online courses in the past.
Keeping your kitchen clean and tidy will not only keep stress levels down during busy service times but also enable you to find ingredients and utensils quickly and easily. The simple art of Mise en place will help you declutter your kitchen, so you and your team can get plates out to your customers quicker.
Have you thought about your beverage menu lately? Sure, it might not be as prominent as your food menu, but it’s just as important and contributes to your sales. The beverage side of your hospitality business has many challenges and opportunities to make your venue more profitable.
Sales growth and profitability are two pieces of the puzzle. To design your beverage menu to achieve this requires a concerted effort to control costs and enhance sales. Here are some tips to help you do both.
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.