It’s no secret that the coronavirus outbreak has been rough on the hospitality industry. Across the globe, we’re all feeling the pinch – mandated shutdowns in some areas, capacity restrictions in others, and people everywhere tending to stay in their homes. 

In today’s blog post, we look at a few ways you can adapt to protect yourself, your customers, and your business during this tricky period. 

At every hospitality venue – from QSRs to five-star resorts – guest experience is one of the most important factors to consider when ensuring your guests are happy and looked after. It’s more than just working to your organization’s philosophy and aims, or ensuring that a product is delivered to a high standard: guest experience is about meeting guests’ emotional needs as much as logistical ones.

In today’s blog post, we sit down with life and business strategist, and industry expert, Anna Dolce, as she takes us through her thoughts on hospitality, leadership, and providing an impeccable guest experience.

One major benefit of the hospitality industry is that it’s rarely affected by recession. This means looking for work in the industry can always be fruitful – if you have the right tools at your disposal.

In today’s blog post, guest blogger Aditya Sharma walks us through seven pro tips that can help you tailor a flawless managerial resume, getting you closer to your targeted job by ensuring you communicate your potential as a great manager to recruiters.

Devin Loong is a busy man.

The two-time Australia Brewer’s Cup Champion is currently running Ona Coffee’s retail operations in Melbourne; preparing for the opening of their first Melbourne café; gearing up for his third Brewer’s Cup championship in March; and then the World Barista Championships at the Melbourne International Coffee Expo later this year.

Somehow, he still finds time to chat with Typsy.

In today’s blog post, we talk to Devin about all things coffee, the state of the industry, automation, and some sage advice for baristas looking to advance their coffee careers.

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.