In 2020, for obvious reasons, the festive season is playing out a little differently than usual. But social distancing or not, there is one mainstay of the holidays that even a pandemic can't stop - guests getting a little carried away with boozy celebrations.
Understanding what to do if things start to get out of hand can not only prevent accidents from happening within your business, but also ensure the safety of your guests and staff for the entirety of the night.
Topics: Hospitality managers, Hospitality staff
Workplace culture is one of those things that seems like it can take care of itself, but anyone who's worked in a negative environment will tell you that a toxic workplace can spiral out of control quite quickly - and create all sorts of problems along the way. Luckily, positivity is just as contagious: good vibes beget good vibes.
In today's post, guest blogger Mike Walmsley is looking at how you can identify whether your workplace has a positive or negative culture, and how you can foster a positive environment to help your team and your business succeed.
Topics: Hospitality career tips, Health and wellbeing, Hotels, Hospitality insights, Hospitality managers, Hospitality staff, Restaurants, Bars
If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates. There is a clear link between staff morale, motivation and employee turnover: happy employees stay longer and collaborate more effectively to support core business values. So how do you get employees there, especially when you’re looking at new recruits?
Read on for tips on how to make a great impression on prospective staff and end up with a team that best supports the vision you have for your business.
Topics: Hospitality career tips, Health and wellbeing, Hotels, Hospitality insights, Hospitality managers, Hospitality staff, Restaurants, COVID-19
There are no two ways about it: right now, takeaway is the Big Thing in hospitality. For many businesses, this has been an unavoidable consequence of Coronavirus restrictions. But whether takeaway is something you’re moving towards to adapt to social distancing, or it’s something you’ve always offered, there are measures you can take to make your takeaway offering more appealing to your customers and easier on your business.
In this post, Mike Walmsley walks us through the ins and outs (no pun intended) of adapting to a takeaway menu.
Topics: Hospitality operations, Hospitality marketing, Hotels, Hospitality managers, Restaurants, Bars, COVID-19
Much of what we see and write about food cost tends to be a “global” food cost. But does this overlook a crucial aspect of costing? The cost of individual menu items can be just as important to examine, and there are a lot of seemingly minor contributing factors that can have a major impact on your establishment’s bottom line.
In today’s post, guest blogger Mike Walmsley walks us through the how and why of costing individual menu items.
Topics: Hospitality operations, Hospitality insights, Hospitality managers, Restaurants, Bars
