Tip of the Week

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#320 - Waste Control: Take a Closer and Harder Look
One of the main problems with waste control is the lack of useful data. If you're concerned about waste control, check these problem points to see where improvement is needed. . . . keep reading

#319 - Bad Boss or Not? How to Improve Manager Effectiveness
Good managers aren't usually walking the streets looking for work, and there's a lot you can do internally to raise the skills and standard of your existing supervisors, chefs and managers. . . . keep reading

#318 - How to Avoid 'Panic Recruitment' Mistakes
Panic happens when you're not prepared. But we know that staff move around - it's the replacement process that needs upgrading. The luxury of choosing from a long line of applicants is gone forever, and a new marketing approach is needed. . . . keep reading

#317 - CyberBullies: Protect your Staff and Business
With young staff living on their phones and free of inhibition, it doesn't take long for harassment to start, especially in large organisations. Cover yourself: update policies & monitoring to protect staff and business. . . . keep reading

#316 - Christmas Promotion: Make Plans Now for More Sales
The more you plan, the more you earn. And the more you're prepared, the sharper you are with negotiations and ready to sell key dates for a premium. . . . keep reading

#315 - Cash Control: How to Make the Systems Stronger
Given the rivers of cash that flow through most bars, hotels and restaurants, it's surprising how weak the internal controls are, expecially with small operators. Use this list for a quick audit of your systems. . . . keep reading

#314 - How to Seize Media Opportunities & Not Miss the Boat
A journalist wants your comment on food or staff trends. A TV story is being done on your area - how can you use it? Here's how to be 'media smart' and ready to seize every opportunity. . . . keep reading

#313 - Quick Fixes for Rising Food Costs
Prices are soaring, and traditional cost-cutting methods don't always work. Neither are menu price increases always an option. A detailed audit is needed to find ways to handle these relentless changes. . . . keep reading

#312 - How to Manage the Kitchen If You're Not a Chef
If you're accountable for the performance of a food operation, you need to know all about how the kitchen works and move in that space confidently and without apology. . . . keep reading

#311 - Take Control Again: When Staff Act Like Kids
Ever had your staff talk and act like spoilt children? Understanding 'the games people play' at work (often unconsciously) can be a key to improving relationships and reducing stress. It applies to all ages, not just teens and twenties. . . . keep reading

#310 - The Fraud Triangle: Is Your Business Vulnerable?
Most people who commit fraud against their employer are not career criminals. The vast majority are trusted staff who have no criminal history and don't even consider themselves lawbreakers. So how does the problem arise? . . . keep reading

#309 - What Customers Fear: Turning Anxiety into Sales
How you handle their spoken or unspoken questions will either strengthen the relationship or undermine it. There's plenty to worry about in the economy - your warmth and honesty will be very welome. . . . keep reading