Hospitality insights, operating notes, and practical guidance for restaurants, cafes, catering businesses and multi-site operators.
Nobody rings a food safety consultant because they woke up curious about temperature logs. They ring because an Environmental Health Officer walked in unannounced, wrote things…
Read articleA surprising number of hospitality operators run their venue successfully without genuinely understanding their own profit and loss statement, which makes it very difficult to make…
Read articleKitchen culture has a reputation for being intense, and some pressure is genuinely part of the job. But there is a difference between a kitchen running…
Read articleMost hospitality loyalty programs are set up with good intentions and then quietly fail. The problem is rarely the concept of loyalty itself. It is usually…
Read articleAverage spend per head is one of the most underused growth levers in hospitality. A small increase, applied consistently, has a significant effect on revenue without…
Read articleAlmost every hospitality venue has a social media account. Very few of them use it in a way that translates into actual bookings and revenue. Know…
Read articleMost hospitality operators assume that more customers means more advertising spend. There are several genuinely effective ways to grow a venue’s customer base that cost little…
Read articleFood safety compliance is one of those obligations that operators often approach with a folder of paperwork that nobody actually uses day to day. A food…
Read articleHospitality has a recruitment problem and most operators respond to it by writing the same generic job ad everyone else writes. A job ad is a…
Read articleMost hospitality rosters are built from memory and habit rather than data. A roster built properly is one of the most effective labour cost control tools…
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