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Social Media is here to stay. It’s time to move with the times.
We’ve all been there - when you desperately want to write, but the words just won’t come. Suddenly, mundane tasks you’ve been putting off seem oh so appealing, and your monthly gym membership has never seen so much use.
As a Chef, keeping up or even creating a trend is important, because it keeps guests coming back for more.
Like most things, there's a combination of lots of things that can help to reduce staff turnover. Each is as important as the next. In isolation, they're most likely ineffective but add them all together, and they can help massively.
On one hand, the one who is going to say that a restaurant has “excellent customer service” is mostly the customer. On the other hand, customers are different, and of course with different expectations. That is why if we want to satisfy everyone, this won't be possible. Fortunately, there are some things you can do and some tips as well that I can share with you to be as good as possible and create an excellent experience for most of your customers.
Having worked as a Restaurant General Manager for almost two decades, bookings are one of the essential attributes to a business's revenue, turn-over and popularity status. No-shows are indeed a frustration for any restaurant owner, especially the revenue the booking would have generated, and the loss of time to turn the tables.
Working in Hospitality is all-encompassing. It is no secret that the hours are generally long - you’re always on your feet and running around. There are a lot of people to please, seemingly all at the same time. But, at the same time, working in hospitality is instantly rewarding and satisfying.
How can restaurants help to combat climate change? The hospitality industry's response to climate change.
From plate to planet - the stakes are high, and change starts here.
This is my story of what worked for us building a small niche contract catering company to 140 staff and managers over 16 sites with a £5M turnover.