As an experienced supplier operating within the hospitality industry, what are the 5 biggest challenges that I face in my role? I suspect if you asked various other suppliers this question you would get a broad range of suggestions.
Staff Turnover is an important discussion for me; I wrote my dissertation on the subject (and gained myself a nice 2:1- just to throw that in there).
In a time where competition is high, and opportunities are plentiful, companies and managers need to offer more than 'just a job' to retain staff.
The hospitality staffing industry is the silent partner in the hospitality industry. All of us have travelled to hotels or restaurants around the world for business or pleasure. Our experiences have been five stars or one star, luxury brand or extended stay; metropolises, such as New York or London or rural areas, such as Blytheville, Arkansas or Kelsterbach, Germany.
Back in Catering College while doing my management training I was taught that a 'boss' would simply manage their employees while a 'leader' will push his/her employees to innovate, think creatively and strive for perfection every day!
As a Chef, you're up against many challenges throughout your career. These are 5 big problems I think we face as Chefs.
Building a great team is an essential part of any business - but what does this take? I think there are six steps to building a great team, and if you follow these, you will create the best team.
Managing a group of the waitstaff of a restaurant is always a bit more complicated than working alone or on a computer - although it does make life more interesting and challenging.