No-Shows have become a massive headache for operators in our industry, affecting restaurant sales directly. I call this trend from customers ''Restaurant Promiscuity'', in essence - Zero or Very Little Loyalty!
Building a team can be hard work. The days of shouting and screaming at them are long gone. You need to build strong relationships with your team without becoming their pal.
The advantages of becoming carbon free dining certified are so great that restaurants everywhere are looking to joining the story. All our partner restaurants share the same mission, to help end poverty and stop climate change. Let's take a look at the restaurants which are changing the world by empowering their diners to plant life-changing fruit trees in the developing world. Counterbalancing the environmental impact of their meals, helping put an end to poverty and global warming.
November saw Carbon Free Dining, hold their inaugural awards ceremony at the Houses of Parliament. The awards were hosted by none other than our supporter and Carbon Free Dining partner, Cyrus Todiwala OBE DL.
I think the industry suffers from a high turnover of staff in many companies (not all) because there isn't enough emphasis on people and their development.
The hospitality industry is growing day after day due to many reasons that are a real lifter for hotelier around the globe. It is a very attractive industry where you can simply enjoy working and growing. Although there's competition and high a turnover, you can grow fast and reach your aims if you are ambitious and you persevere.
I believe that it takes a great leader to build a great team - someone who is not afraid to change direction, someone who is disciplined enough to make the difficult decisions and implement standards and ensure that they are being met.
At that point in life, I didn't know what I was getting into. The management trainees role gave me an idea of the different departments, but I was greatly influenced by my leaders feedback on the different areas.
November has seen Hospitality Thought Leaders really step up to the plate, from no-shows to restaurant sustainability this month has seen more topics covered than ever before. Speaking of records, Novembers Hospitality Thought Leader of the month has also been awarded a prestigious award at the Houses of Parliament.