February was an exciting month here at Typsy. We jetsetted around the US to film over 30 new food and beverage courses for our library (it was probably our busiest month yet!). And along the way, we met some truly dedicated hospitality workers who just reinforced why we love this industry.
Here's a quick wrap up of our newest courses, resources and live broadcasts. As always, if you have any requests for content, don't hesitate to shoot us a message in the comments or via our contact us page. We want to make sure we're publishing the most relevant and useful content for you.
American Whiskey with Dustin Haarstad
We’ve had a lot of requests for courses about spirits from our members base, and we heard you loud and clear! We have just released a series of courses on American whiskey with experienced bartender Dustin Haarstad.
It doesn’t matter if you serve big brand whiskeys or craft varieties in your bar – these courses will enrich your understanding of bourbon for your own personal enjoyment, and for the benefit of your customers. After watching, you’ll know how to taste whiskey properly, how to make the most popular whiskey cocktails, and how to talk confidently about flavor. There are 14 lessons in all, so there’s a lot of ground to cover!
Our friend Eric Cacciatore over at the Restaurant Unstoppable podcast recently dropped a brilliant episode about mistakes to avoid in your restaurant. His guest is Marcus Guiliano, an award-winning chef and green restaurateur who has been featured on CNN, The New York Times and The Huffington Post, among others.
Give it a listen if you're looking for lessons on what not to do from someone who's been there. Guiliano's insights on training and managing your staff are incredibly valuable.
Facebook Live Q&A with Jason James
We recently headed over to Austin, Texas to shoot two back-to-back courses on restaurant service. In the middle of our shoot with instructor Jason James, we hosted a Facebook Live Q&A so we could drop some extra knowledge bombs on you.
Jason is the general manager of Odd Duck, a popular farm-to-table restaurant in the city. He opened up to us about surviving and thriving in the industry, taking your service to the next level, and keeping ahead of changes in the evolving restaurant space. It’s a really interesting watch if you want to see where a career in service can take you.
We wanted to give a shout out to Norse Restaurant, one of the venues in our community. They are in the middle of running a very successful Kickstarter campaign to move their restaurant to a new home. They've already raised £28,055, which is £8,000 over their goal amount! The move will allow them to improve the experience for all of their customers in the Harrogate community, through more comfortable seating, better acoustics, and a more efficient and versatile kitchen.
If you'd like to show them your support, you can make a pledge – but hurry, they only have two days to go!
This also goes to show how fantastic a crowdfunding campaign can be for hospitality businesses – not only because it helps secure much needed funding, but because it gives customers the chance to have a more direct impact on the business's growth.
If this is something you're interested in learning more about for your own business, read our article about how crowfunding works for restaurants.