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Mike Walmsley

Recent Posts

How to create a great team from the first interview

Posted by Mike Walmsley on Jul 1, 2020 5:41:43 PM

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.

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Topics: Hospitality career tips, Health and wellbeing, Hotels, Hospitality insights, Hospitality managers, Hospitality staff, Restaurants, COVID-19

The new normal: maximizing your transition to takeout service

Posted by Mike Walmsley on Apr 16, 2020 4:53:31 PM

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.

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Topics: Hospitality operations, Hospitality marketing, Hotels, Hospitality managers, Restaurants, Bars, COVID-19

Cost of sales: the importance of costing individual menu items

Posted by Mike Walmsley on Mar 4, 2020 12:00:00 PM

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.

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Topics: Hospitality operations, Hospitality insights, Hospitality managers, Restaurants, Bars

Food cost fundamentals

Posted by Mike Walmsley on Jan 9, 2020 1:06:36 PM

Food cost is an essential part of your restaurant's budget. There are several aspects to take into consideration when determining the price of an item on your menu, that's why it's important to calculate your food cost. 

In this blog post, we look at five key components that are crucial when calculating your food cost. 

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Topics: Hospitality career tips, Hospitality managers, Hospitality staff

5 ways to retain and engage your employees

Posted by Mike Walmsley on Dec 20, 2019 3:33:00 PM

Employees are a high value asset. Are you taking care of them with the same attention you give to other assets? For some, employee turnover is a natural part of a business and most industries experience it, to some extent. However, the hospitality industry suffers from the highest employee turn over rates of many other industries combined.

In this blog post, we look at five ways to retain and engage with your employees. 

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Topics: Hospitality career tips, Hospitality managers, Hospitality staff