When you think of the most popular drinks consumed around the world, water coming in at number one probably doesn't surprise you. But what about tea coming in at number two? Yep, before coffee, wine and beer comes the humble cup of tea.

It could be because it comes in so many flavours, it could be because it's been consumed for centuries. There's no definite answer but, one thing we know for sure... taking advantage of this booming tea trend is a must for any hospitality business.

Customers come into restaurants for many reasons - celebration, a break from work, family time, or possibly because no-one felt like cooking. But it’s not enough to simply seat the customer, take the order, deliver the food and bring the check.

MELBOURNE, AUSTRALIA, DECEMBER 4 2018: Hospitality training and learning experience platform, Typsy has today announced it has hit a sleuth of new milestones, including expansion into international markets, strategic C-level appointments, and strong growth figures.

• Hospitality EduTech startup showcases strong growth and market expansion as it tackles global talent shortage 

• Rapid growth and adoption by hospitality leaders across the world has seen Typsy raise more than $10M AUDin funding to date, with funding from world’s leading hospitality school

• Key C-level hires from Vanguard and LinkedIn Learning (formerly Lynda.com)  to support next phase of growth

Festive Season. These two words signal colder weather (in most areas), delicious comfort food, creative drinks, memorable parties, laughter with friends & family, and of course - gift giving.

These are also two words that nearly everyone seems to look forward to throughout the year, including that of restaurant owners. The reason is quite simple; consumers are often in a generous mood which equals longer stays and more spending dollars.

Mastering schedule creation is something that every successful restaurant manager needs to do, but the majority of them schedule entirely based on their gut feeling of what the business needs. If you use your ‘gut instinct’ to create your restaurant’s schedule, all of your implicit biases about the business and who should be working will come out in your scheduling, whether you realize it or not.