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Take control of your staff learning with custom content

Posted by Emily Marr on Jun 21, 2019 5:10:38 PM

In the hospitality industry, employee turnover carves a pretty big dent on venue operating costs. In fact, Cornell’s Center for Hospitality Research has found that turnover costs the hospitality industry $5,864 per lost employee. That’s why Typsy set out to help hospitality businesses provide their staff with the necessary skills to ensure they stay for longer.

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Topics: Typsy updates, Training

A guide to restaurant manager responsibilities: what aspiring managers need to know

Posted by Ana Cvetkovic on May 3, 2019 4:30:00 PM

Do you want to take your hospitality career to the next level by becoming a restaurant manager or assistant manager? Unlike roles in the restaurant industry that focus on one skill set, the role of a restaurant manager is unique because it requires expertise in various disciplines. From operations to customer service, restaurant managers wear many hats.

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Topics: Career tips, Managers, Training

7 creative ways to engage hospitality employees

Posted by Ana Cvetkovic on Mar 29, 2019 2:30:00 PM

When venues work with a team of engaged employees, they create a sustainable and productive business. Creating a great workplace through employee engagement secures business owners less turnover, higher quality of work, more productivity, and more sales.

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Topics: Managers, Training

How to get back into the training groove in the new year!

Posted by Doug Radkey on Jan 11, 2019 11:30:00 AM

Another year has passed us by. It’s time to reflect and make even greater improvements in your restaurant, bar, cafe, or hospitality business. Whether you believe in developing resolutions or not, your mindset for the upcoming year needs to be about “determination”.

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Topics: Managers, Staff, Training

How to conduct restaurant employee reviews

Posted by Anna Dolce on Jan 7, 2019 4:30:00 PM

Employee reviews: managers dread them as much as employees do.

Despite this aversion, reviews are an integral part of building your team, whether you’re a company of 2 or 20,000.

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Topics: Managers, Restaurants, Training