"I’ve just got my first AGM role and I’m part of the opening team for a new restaurant. I’m having a MAJOR confidence wobble. I was already feeling hugely nervous about the step-up, partly because ...
For anyone who works in the hospitality industry, understanding payslips can feel like a minefield. Even for someone on a regular salary with regular hours - perhaps working in Head Office - the tax codes and deductions are confusing ...
Imagine this: you've come up with this absolutely incredible concept. Your mind races into the future, envisioning just how amazing it’ll be when brought to life. Your heart races, your chest flutters with visions of your new project. You're ...
It’s tough for all independent restaurants right now. Rising costs, staffing shortages - we’ve spoken about it endlessly, and that’s because living through it feels endless too. Business ...
Traditionally in hospitality, the focus has been far too much on the guest experience and not enough on the team. The dogma that comes with phrases like "the customer is always right", "the customer is ...
With so much economic uncertainty it’s easy to bury your head in the day-to-day - but that could dramatically reduce your visibility at a time when it’s never been more important to give new customers a clear ...
Stuck in service? If you’re running or leading a food business, you need to be working ON it, as much as FOR it. This means it is imperative that you take the time to step back from the everyday, ...
It might not be that hot right now. In fact, at the moment of writing this it's grey and drizzling. But temperatures are going back up, and you’re going to want to be prepared.
The grills are burning, the ...
