Hospitality Influencers

What's something I wish I had been told before I started my career as a chef?

Starting your new job in a kitchen environment can be daunting, but it doesn't have to be - here are my tips for a great start.

Do you run a small, quaint restaurant or cafe? Locals may know the name of your restaurant through word-of-mouth reviews and musings, but marketing your venue online will help to spread your name to out-of-town visitors and to those who haven’t heard the chatter highlighting the wonders of your service, coffee, and food!

I have done 10 years in gastronomy, and I’ve learned, heard and tried already quite a lot of theories about dealing with customer’s complaints, but just one always works (in my personal case). This holy-gastro-tool is called “empathy” and is quite easy to use.

Staff turnover in restaurants is a huge problem, especially within the Chef profession.

Training to become a chef is tough, so it's essential to take all the opportunities you can to improve.

There’s an old adage in the marketing world – all publicity is good publicity. If you get your name in the news, regardless of whether it's good, bad or just plain ugly, people are talking about you and as such, awareness of who are you are and what the business is, is being created…for free! Sounds almost too good to be true.

For me, people mostly choose the hospitality industry, when they can't find something else or haven't decided what they would like to do with their lives.

When we look at staff turnover from a non-hospitality perspective, we tend to think about how we can retain our staff.

When creating a new product, it is really important to keep things simple, so you don't run into trouble.