Your busiest shifts are the times you will be able to make the most concentrated amounts of income. So, it makes sense to be prepared for these busy shifts. As a general rule, Your busiest shifts are going to progress and ‘flow’ a hundred times better if you plan them strategically. If you invest time and energy at the start of your shift into planning and checking that … [Read more...]
How To Use Planning & Staff Meetings To Increase Productivity & Profitability In Your Bar
Meeting with your key staff on a regular basis opens a powerful communication channel, and when executed correctly can greatly improve productivity and profitability in your venue. Meeting regularly will allow you to perform two extremely important business activities: planning and evaluation. Planning and evaluation work hand in hand: planning allows you to set reasonable … [Read more...]
Human Resources In Hospitality: A Six Step Process For Effective Staff Induction & Management
The hospitality industry is a ‘people’ industry – without customers or guests (whichever you wish to call them), operating an establishment would be a pointless venture. This is a two-way street – without staff, an establishment would be a pointless venture furthermore. I can safely suggest that much of the quality of a venue originates from the quality of its staff – … [Read more...]
Components Of A Bar Or Restaurant Operations Manual
An ‘operations manual’ is a collection of important documents, checklists, guidelines, systems and any other information that every employee needs to know (or act as a reference guide so employees can quickly check this document if they need to know something). Basically, an operations manual should act as an ‘instruction manual’ for a venue. Recording your systems into an … [Read more...]
Use Systematic Procedures To Improve Productivity In Your Bar
The hospitality industry possesses actions and tasks that are repeated regularly and frequently. These actions and tasks can include repeated processes such as the ‘order of customer service’ (i.e. the consistent way in which customers are treated from the moment they walk in to the moment they leave), to support tasks such as ‘ordering weekly stock from suppliers’. Repetitive … [Read more...]