One of the key takeaways the hospitality industry has learned during the pandemic is that the playing field has changed to embrace new and elevated customer expectations. These predominantly revolve around improving health and safety standards to appeal to post-pandemic travelers, who will choose hotels that want to make them feel safe and taken care of.

In this new environment of hospitality and changing customer expectations, the loyalty of your guests will also be affected. If you fail to anticipate their health and safety needs and translate them into all the right precautions – they will likely go to your competitors. All of these emerging challenges caused by the pandemic need to be addressed in your loyalty programs, too. 

In this blog post, Emma Worden takes you through the steps to take when setting up your loyalty program for your hotel. 

This year has been one challenge after another for hospitality businesses. The pandemic alone has cost people their job, security, and their overall professional satisfaction, so it’s natural to see business leaders blaming the crisis for the lack of employee morale. 

However, a persisting state of feeling unmotivated and unhappy is not uncommon among hospitality workers. In businesses where there isn’t a well-defined culture, no significant benefits to speak of, or educational programs for employees, staff members can feel less than eager to get up on Mondays and head to work.

In addition to investing in employee engagement opportunities, team-building sessions, and creative communication options, business owners in hospitality need to think of the big picture too: are your employees genuinely happy? 

In today’s blog post, Emma Worden shares with you some insightful hospitality tips to keep your staff happy and motivated. 

When it comes to beverage costing and sales, it can be pretty easy to think you can get away with taking a 'guesstimate' approach with stocking and revenue. A little bit over here, a little bit under there - it all pretty much evens out, right? 

We wish! As with everything in business, there's doing it the easy way, and there's doing it the right way. So if you want to not only drive revenue but really maximize your profit margins on beverages, Mike Walmsley is here to explain how.

When it comes to drinking, you don’t have to know everything about the liquid in the glass to enjoy it – but it does help to familiarize yourself a little, so you can appreciate the drink’s intricacies. In the complex world of whiskey, this is particularly helpful.

Being able to appreciate a drink armed with knowledge improves your personal drinking experience, and it also improves your customer service skills. Once you’re familiar with different whiskey flavor profiles and how they came to be, you’ll be able to make recommendations based on your customers’ preferences.

The best way to broaden your knowledge of whiskey and its vast range of flavors is to enjoy a few drams and figure it out for yourself – taste, after all, is subjective. But there are some things you can learn beforehand to guide you on your way to becoming a whiskey connoisseur. 

Whether you’re a hotel housekeeper, barista, bartender, chef, supervisor, manager, or owner, workplace harassment and bullying is something you should know about. It’s an issue that’s been steadily on the rise and sadly, the hospitality industry is known to have one of the highest incident rates compared to every other industry, globally. Unfortunately, this means that many staff in the hospitality industry will have already experienced or witnessed bullying or harassment at some point during their career.

Everyday factors can lead to misunderstandings, personality conflicts, and various types of misconduct, including harassment and bullying. This is why understanding what it means and knowing how to respond to it is crucial.

In this blog post, we detail the meaning of harassment and bullying as well as understanding what to do if you or someone you know is in this situation, and how to prevent it from happening in the first place.