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home | Tip of the Week

Tip of the Week

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Read recent 'Tip of the Week' Newsletters here.

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#262 - Rostering & Staff Schedules: Better Systems
Efficent, fair and flexible rosters are a powerful way to attract and keep good staff, no matter what size your business. . . . keep reading

#261 - 10 Equipment Essentials: Low-cost Profit Makers
What's not to like about these 10 pieces of low-cost equipment that give you faster production, lower costs, better consistency and satisfied customers. . . . keep reading

#260 - Travellers & Tourists: Making More Sales
Notes from the travel trail as I go through the 'tourist as consumer' experience. There's plenty to apply in businesses back home. . . . keep reading

#259 - Quick Check on Sales Performance
You can't change the weather, but once you catch the eye of potential visitors, there's a lot that CAN be done to convert them into paying customer. Here's how to check your effectiveness. . . . keep reading

#258 - Avoiding Problems with Staff Dating & Relationships
In the steamy, late-night world of hospitality, love, lust and racy stories can flourish and they can cause problems. Clear rules are needed to avoid disruption. . . . keep reading

#257 - Manager Skill Boosters: Quick Options
Managers are always training others, but what about their own needs? Offering a wide variety of options for experienced staff will lead to more enthusiasm and take-up - everyone needs to be upgrading their skills. . . . keep reading

#256 - 50+ Ways to Use Photos for Business Building & Promotion
Now that everyone has a digital camera, use it as a daily marketing tool to attract new customers and build the relationship with fans and friends. . . . keep reading

#255 - Swine Flu: Tactics for Restaurants, Hotels, Clubs & Fast Food
Customers and staff are anxious - precautions and planning are essential. Consider these important issues with your senior team. . . . keep reading

#254 - How to Use Twitter for Restaurant, Function & Bar Marketing
What's the big deal with Twitter? Isn't there enough information overload? But most operators don't communicate enough with customers and fans who want to hear from you - here's an easy way to share with them. . . . keep reading

#253 - Lessons from Smart (& Dumb) Operators
What have you learnt about good business lately? Call it spying or research, there's always value in checking on other good (and not so good) operators. . . . keep reading

#252 - Reducing Tension Between Kitchen and Front of House
It's the eternal drama - friction between floor staff and the kitchen. And it's so unproductive. Use this article as your 'Action Agenda' for making changes. . . . keep reading

#251 - How to Attract More Group Bookings
Are your functions and event offers designed for tight budgets? Easier, shorter and better value are the words that make customers happy - use this checklist to rework your offer for a much more competitive market. . . . keep reading

#250 - 2 Essential Videos for Cost & Profit Improvement
Sometimes it's quicker to 'watch the movie' than read the book, especially for financial concepts. As costs and profit margins are reviewed in minute detail, take another look at these 2 popular Profit Videos, and share them with staff. . . . keep reading

#249 - How to Keep Staff Moving in the Same Direction
Motivation & productivity remain big issues, even if labour supply is easier. See how this smart company has used a 10-point process to bring staff, managers & suppliers together; driving growth and efficiency. . . . keep reading

#248 - Don't be Boring: 12 Quick Ways to Shake up Business
We asked a bunch of members for their 'instant facelift' ideas and received some great suggestions. Most cost time, not money, with an extra serve of energy. . . . keep reading

#247 - Managing Lazy Staff
It's aggravating to managers, and may be the reason why good staff leave, especially if they think you tolerate the laziness that makes their work harder. There are many action steps you can take. . . . keep reading

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