THE TYPSY BLOG
Typsy has over 1500 lessons in a growing online video library and it's all contained on a purpose-built platform.
Many hotels and restaurants are branching out into delivery and takeaway options. Samantha van Zweden tells us how sustainable changes are key.
Alejandro Francino chats with Typsy about the skills and challenges involved with front desk upselling.
Protect yourself, your business, and your staff with Typsy's short guide to staying afloat during COVID-19.
Costing individual menu items can be a crucial part of analyzing your global food cost. Mike Walmsley explains why.
In this blog post, Kacey Mya looks at 8 things that affect hotel room value.
In this blog post, Kacey Mya looks at why green lodging is important for your venue and how to implement it.