You submitted your CV and instead of the automated, “we’ll keep your CV on file in case something opens up in the future” response, it’s an email about setting up a phone call, video chat, or face-to-face interview. Exciting! Now, you are one of many who are going to be interviewing for this role.
But how do you prepare for these interview scenarios? Should you treat them all the same?
Topics: Hospitality career advice, Hospitality interview, Tips for front of house, Tips for back of house
As anyone who owns a cafe, restaurant or bar knows, food is often your main source of profit. Whether it's a smashed avocado on toast for breakfast or a burger for lunch, your customers love the food you have on offer.
But for some, the food you have on the menu may be appealing but could include some hidden enemies. Research estimates that up to 26 million people in the United States may have food allergies and with more than 170 foods reported to cause allergic reactions, you may often find yourself stumped to please everyone.
Topics: Typsy news, Tips for front of house, Tips for back of house, Hospitality trends, Customer service, Wellbeing for hospitality
Another year has passed us by. It’s time to reflect and make even greater improvements in your restaurant, bar, cafe, or hospitality business. Whether you believe in developing resolutions or not, your mindset for the upcoming year needs to be about “determination”.
Topics: Tips for hospitality managers, Tips for owners, HR for hospitality venues, Hospitality operations
Employee reviews: managers dread them as much as employees do.
Despite this aversion, reviews are an integral part of building your team, whether you’re a company of 2 or 20,000.
Topics: Tips for hospitality managers, Tips for owners, HR for hospitality venues, Hospitality operations
Perhaps it's been on the back burner for a while or you suddenly had the spark over a fantastic meal at your favorite restaurant, either way, you've decided to open your own restaurant. You've seen plenty of them rise from nothing so surely you can do it too?
But jumping in head first is probably not your best option especially when 23% of restaurants fail in the first year of operation. Not very rosy, is it?
Topics: Tips for hospitality managers, Tips for owners, HR for hospitality venues
