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Tip of the Week

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#204 - 15 Ways to Measures Staff Costs and Productivity
You need figures that are easy to find, easy to interpret, and make sense to the people they affect. Managers need them to measure the success of their decisions. Staff need to understand productivity, and how they contribute to business results. . . . keep reading

#203 - Marketing to Beat the Recession: Start Here
Are you feeling the 'corporate winter' as consumers and business customers cut their visits and spending? We're constantly adding great marketing resources - here's a list of the best. . . . keep reading

#202 - Common Problems with 'Perfect' Staff: Be Careful
Do you employ Mr or Ms Perfect? It's easy to leave them alone while you concentrate on fighting other fires. But issues can arise if you don't put time into managing them properly. . . . keep reading

#201 - Avoiding Mistakes and Losses with New Staff
These days, we're all in the business of 'sellling' jobs to applicants. For new hires, the first impressions should be very positive, so an effective, modern induction process is essential. . . . keep reading

#200 - How to Compete With Aggressive Discounts
When competitors slash prices, it's easy to panic. Before you join them on a discount death-spiral, make a list of what else you offer. Are they really competitive? Now's the time to explain your offer in more detail and much more assertively. . . . keep reading

#199 - Rules for Staff: When is Swearing OK or Not?
Is it worse now than a few years ago? TV chef Gordon Ramsay has really pushed the boundaries, especially because his shows are so popular. Swearing Do's & Don'ts need to be clearly stated so there are no injured staff or customers. . . . keep reading

489 Ways to Cut Costs in Restaurants, Cafes and Hotels

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