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Hospitality profit margins are notoriously razor-thin, so maximizing your restaurant's profitability is all about finding opportunities to upsell. Wine is a great way to do this - it can be seen as both a staple and a luxury, so you always have a little wiggle room to suggest a more premium product.
In today's blog post, guest writer Rebecca Siggers has five great tips for upselling wine in your restaurant, elevating your guests' experience and improving your revenue per table.
Topics: Hospitality insights, Hospitality managers, Hospitality staff, Restaurants, Hospitality training, Bars, Wine
Working with a skeleton crew is a pretty common occurrence in hospitality – especially in smaller businesses, where even one person’s unexpected sick day can temporarily cripple a team. Unfortunately, given what’s happening across the world right now, we're having to learn to expect the unexpected even more than usual.
Finding yourself suddenly understaffed for a shift can be stressful, but it doesn't have to make your team and your workplace any less productive or positive. In this easy guide, a former hospitality manager explains how.
Topics: Hotels, Hospitality managers, Hospitality staff, Restaurants, Hospitality training, Bars, COVID-19
If your area usually relies heavily on international tourism to support its hospitality industry, you've probably felt the pinch in the last six months. Although many regions around the world are looking at declining coronavirus rates, the wide spread ban on international travel has been a blow to many hospitality businesses - but this may be starting to change.
International border agreements are springing up, and represent a great opportunity to reposition your business to tourists again. Guest blogger Grace Morris has the low-down on what travel bubbles are, and how they might impact you.
Topics: Hotels, Hospitality insights, Hospitality managers, Restaurants, Bars, COVID-19, Travel & tourism
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 a hospitality manager, you might be thinking about - or are already in the process of - restarting and reopening your venue to "normal" operations. 2020 has been a bit of a wild ride so far, so you could be forgiven for feeling a little anxious.
That's where Typsy's online course, 'COVID-19 business restart for managers' comes in. We're taking the guesswork out of reopening to give you a strategic, confident path to coming back stronger than ever.
Topics: Hotels, Typsy updates, Hospitality managers, Hospitality staff, Restaurants, Hospitality training, Bars, COVID-19
