Hospitality Management Knowledge Library
Cooks & Chefs
A Critical Look at Chef Training
A look at how we train our chefs and some suggestions about how we might improve the process in the future. ... Read moreLiteracy, temper tantrums and Chefs
A discussion about the difficulties we all too often strike in the process of restructuring kitchen operations. It talks about the problems we have in dealing with old style ... Read moreThe different kinds of Chef
This much reprinted article classifies kitchen staff and Chefs into various categories and gives some very valuable hints as to how to manage them. ... Read moreThe artist and the manager
This was a letter to a top artistic Chef who was having trouble accepting the financial constraints placed on him by management. ... Read moreA recipe for disaster
A series of events with a difficult Chef lead to an important lesson for any hospitality business owner. ... Read moreThe way of the future
A look at a modern development in kitchen structure. Where does a chef's career path go? ... Read moreThe arrival of the knifeless kitchen?
Are chefs an endangered species? It's just a matter of time. ... Read moreAnyone for Bunyip Fillets?
The quest for obscure and expensive ingredients can cause unwanted issues for your business. ... Read moreIf the numbers are not right, something has to change
Some chefs may have to change their thinking in order to control their costs. ... Read moreWhat’s in a name?
If you are chasing a 'name' chef for your business, you could be in for quite a rough journey. ... Read moreFrom cook to Chef — not a straightforward journey
If you are trying to develop your kitchen staff up through the ranks this essay may be of great assistance. ... Read more
Customer Service
Customer service begins at the top
This article looks at the attitude that must be adopted by senior management in order to ensure their staff deliver great customer service. ... Read moreIf you ask the question . . . listen to the answer!
How many of you ask your customers if they enjoyed their visit to your business? What do you do with the information they give you? ... Read moreThe foundations of good service
This essay explores the relationship between thorough recruitment and superior customer service. ... Read moreLook out for the traveller
The single travelling diner presents a good potential, if you know how to handle them. Some tips from a constant traveller. ... Read moreWaiting for something to happen or selling?
Are your wait staff passive, just waiting for your customers to tell you what they want, or do they look for sales opportunities and actively sell? ... Read more
Developing Your Business
Going from a small business to a company
Explores the process of expanding a successful small hospitality business into a properly structured company, and discusses the change in role and the difficulties faced by the business owner. ... Read moreA matter of priorities — Part 1
The first of three articles examining the tendency of some hospitality business owners to place emphasis into the wrong areas of their business, while largely ignoring key issues they ... Read moreA matter of priorities — Part 2
Written three years after the previous article, after further frustration dealing with the same problems in many more hospitality businesses. See also: A matter of priorities — Part 1 ... Read moreA matter of priorities — Part 3
The third article in a series of the same name, each written some years apart and each still just as relevant today as when they were first written. Examines ... Read moreBusiness owners and the onset of grey hair
An essay about the interesting people who own hospitality businesses and the problems a consultant has with dealing with some of them. ... Read moreStaying ahead of the market
This essay discusses the issue of ‘states of change’, or how a hospitality business must gear itself for innovation and development or it will stagnate. It also delves into ... Read moreNon traditional uses of resources
Written for the small hospitality business operator, this essay examines how to look at the resources you have in a different way — how to ‘laterally think’ and perhaps ... Read moreWhat of the future?
A bit of crystal ball gazing about what the future may bring for hospitality business operators — it makes some interesting points about the current international community push against ... Read moreStepping away from your business
An examination of the difficulties and challenges you may face in removing yourself from your business and getting other people to run it for you. ... Read moreOn putting your business under management
This article carries on from the previous one and further examines the issues a hospitality operator faces when extracting themselves out of their business. It also examines the relationship ... Read moreThe rules for business structure
After 25 years of business management experience working with hundreds of different companies, Tony Eldred has listed the basic principles that he feels lead to a workable business structure ... Read moreThinking of joining the 20th century?
A discussion about the reluctance of most of the hospitality industry to adopt new technology — especially computers; and the consequences of not keeping up with the times. ... Read morePutting the horse before the cart . . .
Another essay about the difficulties in restructuring hospitality businesses, with particular emphasis on the change in relationship between the owner and staff, and the process of ‘getting the people ... Read moreFraying at the edges
This essay considers the issue of succession planning and it’s importance to long term business health. It is especially relevant to medium and large sized hospitality businesses. ... Read moreOut of the quagmire
This essay looks at the process of managing change and peoples’ reaction to change. Compulsory reading if you are about to try a radical new direction in your business ... Read moreWho’s working for their landlord?
A general discussion about the subject or rent and leases for restaurants and cafes. What is a reasonable percentage of turnover? Read on. ... Read moreRent and financial viability
A discussion about how to make high rents affordable for hospitality operators. ... Read moreAccounting for the future
A look at some of the issues that detract from the value of a hospitality business when you come to sell it. ... Read moreThings to do in a difficult economy
A few words of wisdom for those who may be nursing a hospitality business through difficult times. ... Read moreThere’s safety in numbers
This article explores the economies of scale available from group restaurant operations. ... Read moreBigger does not necessarily mean better
A discussion of issues that cause growing hospitality businesses to fail. ... Read moreHoping for a pot of gold?
Some pearls about selling cafes and restaurants and getting trapped therein. ... Read moreWho’s going to do the work?
An examination of the reasons for the skilled staff shortages in Australia. ... Read moreWho’s on next?
Managing the issue of succession planning is one of the keys to long term business success. ... Read moreWhen is a cost an investment?
A longer term, strategic view is necessary when considering expenditure otherwise you may ruin your future. ... Read moreWhat do I do Now?
A discussion about one of the hurdles a business owner goes through when they try to let go. ... Read morePulling out and handing over?
More comment on the things that have to be considered before you try to put your business under management. ... Read moreNecessity is the mother of invention
This essay traces some of the changes brought about by economic circumstances over the last forty years. ... Read moreWaiter to manager — a troubled career path
Before you promote your best waiter, it might pay to read this. ... Read moreAre you a mover or a museum?
This essay examines the polarisation of the industry into modern, successful businesses and stagnant, doomed businesses. ... Read moreGo with the flow, or fall behind.
We live in a rapidly changing world. If you are not keeping up with technology and new services, you will be falling behind your competitors. ... Read moreFix it but don’t change anything . . .
The working life of a consultant has it's many challenges. Not the least is getting some clients to accept change. ... Read moreA tale of Burgers and Chicken . . .
The current fashion of restaurateurs going down market to burgers and the like is going to require some new skills . . . ... Read moreAre you managing your customers’ perceptions?
Most businesses we deal with measure money and stock, but they fail to objectively measure the main issue that will accelerate the growth of their business -- are your ... Read moreAre you Thinking of Expanding into Multiple Locations?
There is a very high failure rate among operators who expand into multiple locations without putting certain things in place as they expand. This essay explores how to go ... Read more
Going into Business
Anyone for country cooking?
If you’re thinking of abandoning the city and establishing a hospitality business in a rural environment, take heed . . . ... Read moreMy friend the Chef
A sad tale about a Chef who decided to go it alone in his own business but didn’t have the necessary skills. ... Read moreLocation, location, location
Like the old real estate maxim, location is critically important in the siting of a hospitality business. This essay spells-out some of the issues you should consider before deciding ... Read moreWhat are you getting yourself into?
If you are thinking of starting a hospitality business and you have not had any prior hospitality or business experience, please read this . . . ... Read moreWatch out for the Government
More hospitality businesses have been wiped out by Government activity than any other single cause. This essay looks at why this happens and how to avoid it. ... Read moreSocial trends and successful business
Our world is changing and social changes are going to have a profound effect on the hospitality industry. This essay examines some of the changes and makes some predictions ... Read moreAll in the family
If you are working within a family business or are trying to run one, this should be compulsory reading. It examines the difficulties we have struck over the years ... Read moreAll in the family (No 2)
More goodies on family businesses. This one was written some years after the previous article. ... Read moreFor better or for worse
If you're thinking of going into a partnership, I'd read this first . . .it could help you to avert disaster. ... Read moreTaking the big plunge
Perhaps you are a manager or chef and you've got a pang to go it alone. You figure you understand the industry and believe you're ready . . . ... Read moreFollowing the lemmings
If you're about to throw a large sum into a hospitality project, we may be able to save you a lot of time, money and angst. ... Read moreBefore you jump into that new project . . .
New property developments and building projects can be a trap. Here are some thoughts on the subject. ... Read moreHow do we deter the lemmings?
They're still coming thick and fast. If you're contemplating opening a hospitality business and you are new to the industry READ THIS. ... Read moreThe ways of the future . . .
This article looks at the opportunities for new hospitality businesses in our very cluttered markets. ... Read moreOf fools and more lemmings . . .
A fool who overcapitalises will often go bust, and is often replaced by an opportunist who thinks they've got a bargain. Perhaps they will both lose? ... Read moreIt’s only a matter of bigger saucepans
This industry is a lot more complex that it seems. Get real . . . ... Read moreBeware the sound of your own name . . .
A clear warning from the heart for those tempted to name their business after themselves. ... Read morePaying too much in rent?
How much rent should you pay in a hospitality business? It's not as straightforward as you think. ... Read moreSmall and manageable – or a prison with no escape?
The folly of buying or starting a small restaurant in today's economy. ... Read moreDon’t jump in if you don’t know what you are doing.
Considered advice for those contemplating a hospitality business. ... Read moreDo we really need more new hospitality businesses?
Current economics are against the successful establishment of new businesses, unless you really know what you are doing. ... Read moreThinking of entering the industry?
If you have dreamt about owning a hospitality business, and you haven't worked in the industry, be very, very careful. ... Read moreConditions for a Successful Hospitality Business
Before you jump into a new business opportunity you should read this. A lack of knowledge could cause you to lose everything. ... Read more
Income, Costs and Profit
On the subject of kitchen maintenance
We keep seeing lots of money falling through the cracks in commercial kitchens. This is an examination of some potentially expensive issues that have to be managed in a ... Read moreProfits come in several guises
This essay looks at the two main types of profit that can be made from a hospitality business — ‘operating profit’ and ‘capital gain’, and considers how to maximise ... Read moreHang the cost, throw the cat another canary
This article looks at how to control the main costs in a hospitality business in a logical and methodical manner. ... Read moreIt’s the way of the future
The battle between hotels and serviced apartments presents opportunities galore for restaurants, caterers and food retailers. ... Read moreWho’s battling with food and beverage costs?
Controlling food and beverage costs requires cooperation between front and back of house. Your chef may not be the problem. ... Read morePut that red pencil away
Controlling wage costs requires more than taking to the roster with a red pen. A good manager knows that there are a whole list of things that need to ... Read moreThe food production factory
This essay outlines a system of examining a commercial kitchen in the quest to reduce kitchen running costs. ... Read more10 things to consider in a difficult economy
A ten point check list of things a hospitality business owner should consider if they want to survive an economic downturn. ... Read moreOn the subject of cancellation fees in restaurants
Thoughts about the charging of short notice cancellation or no show fees to customers who have made restaurant bookings and fail follow through. ... Read moreA true picture, or a bizarre distortion?
What kind of accounting system do you use? Depending on the answer you may be getting figures that are grossly distorted. This essay discusses the difference between single and ... Read moreThe price is right?
This essay asks if your assumptions about pricing are correct. If you are afraid to put your prices up, you should read this. ... Read moreCost control in a nutshell
A succinct look at the subject of cost control in a food and beverage business. ... Read moreWhere has all the money gone?
This essay looks at the trends that are eroding the profitability of hospitality businesses in our region. ... Read moreCan’t put your prices up, but your costs are rising?
A look at the effect of a changing economy on the profitability of a hospitality business ... Read moreRadical is not a dirty word
Reducing your costs may require challenging the way you do things and considering new ways of doing things. ... Read moreKeeping wage costs under control requires flexible thinking
Required reading for business owners who need to reduce wage costs. ... Read moreDoes your Chef know how to control food costs? Many do not . . .
More on the control of food costs, which many chefs are not equipped to deal with. ... Read moreThe finer points of food cost control . . .
The old ways of controlling food costs are failing as margins fall and it's time for you to consider moving with the times. ... Read moreKitchen costs are food for thought
If your chef is winging it, you might want to have a long look at how much money you are throwing away. ... Read moreDealing with Staff Turnover
If you want to make a decent profit from your business you have to minimise your staff turnover. This essay explores this important issue and gives some insights on ... Read moreFacing the Reality of a Difficult Economy.
Some operators have been forced to adopt illegal methods to keep their business healthy and have brought damaging publicity on themselves as a result. ... Read moreWhat Influence Does Front-of-House Have on Food Costs?
Your chef is not the only one who influences your food costs. Front-of-house have an important role to play and understanding how is important for your financial health. ... Read more
Miscellaneous
From fast food to five star
This essay looks at Tony Eldred’s experiences moving from the fast food industry to the five star hotel industry and makes some observations about the strengths and weaknesses of ... Read moreOn stress and the hospitality industry . . .
A disturbing look at the way the hospitality industry affects people over time. The old man and the sea ... Read moreThe old man and the sea
A really sad tale about an old man who came to us for help. There's a lesson in this for us all. ... Read moreI paid for Bill Gates’ holiday
A light hearted look at Tony Eldred's experiences with computing over the last twelve years. Thinking of bailing out? ... Read moreThinking of bailing out?
If you've had lots of years experience in the hospitality industry and are thinking of becoming a consultant, here is some advice you ought to consider. ... Read moreThe games people play
Some general warnings for hospitality operators who think they will make a killing out of the 2000 Sydney Olympics. ... Read moreIt’s all happening too quickly
The pace of change is accelerating rapidly. This essay looks at the last 30 years . . . ... Read moreThings that make me bitter and twisted . . .
A personal look at recurring things that cause grief to customers in restaurants and eateries. ... Read moreTo refurbish or not to refurbish . . .
Some of the issues you should consider before you get all gung ho with a renovation project. ... Read moreThe rapid erosion of flexibility
Casual staff are not so casual any more. Soon they'll have the same rights as a permanent member of staff. ... Read moreThe different worlds of hospitality
An examination of some of the key differences between the Government, corporate and small business sectors of the hospitality industry, for those who might be thinking of moving from ... Read moreNetworking for disaster
If you have a small computer network at work you would be well advised to read this. ... Read moreWill barristers inherit the earth?
The issue of public liability is becoming a management preoccupation which is not going to go away. ... Read moreFine Dining and Value for Money
Changes over time mean that fine dining is not doing it the way it used to. Tony Eldred has his say. ... Read moreMy annual whinge
What gets up my nose in restaurants. Some things to think about. ... Read moreThe Dangers of Being a Host
A humorous article about the danger of recommending restaurants to friends. ... Read moreA little bit of teamwork, please
An argument for a unified lobby group to represent the hospitality and tourism industries interests to Governments ... Read moreI survived an attempt on my life
Hospital food is not noted for its culinary excellence. An enforced stay highlights deficiencies in the experience. ... Read moreWhere is the economic journey leading us?
We are in a very challenging economy right now. This article explores why this is so. ... Read moreMany people have a distorted view of our industry.
The public often think restaurants are easy to run and make a fortune. This is far from the truth. ... Read moreWhen journalists ask difficult questions
There are some aspects of this industry that you need to be careful discussing — especially to the press. ... Read moreThe journey from whence we came . . .
An overview of 40 years of changes in our industry, and what drove those changes. ... Read moreWhat is Your Business Worth?
If you have the intention to sell your business in the forseeable future you should read this essay. It explores the issues that contribute to the value of a ... Read more
Recruiting Hospitality Staff
Notes on recruiting floor staff
How do you recruit a waiter or other customer service staff? Find out how . . . ... Read moreThe skills of recruiting casuals — Part 2
Part 2 of a discussion about the skills of recruiting good casual staff. ... Read moreAptitude testing
An interesting article about our experiences using job aptitude testing systems as a tool for hospitality recruitment. ... Read moreGut busters
The tendency to rely on ‘gut feeling’ in the recruitment process can cause a lot of heartache and expense. This article looks at a methodical approach to hospitality recruiting. ... Read moreFor your own reference
Reference checking is one of the most important parts of the recruitment process. This article explores some of the finer points. ... Read moreIs there a Chef in the house?
Finding skilled key staff in Australian hospitality job market is getting very difficult, and it’s getting worse . . . ... Read moreLifestyles of the rich and famous
How much money should you pay your key staff? This essay explores this vexed subject. ... Read morePoached or fried?
The pitfalls of poaching staff from other businesses ? be aware, you may create more problems than you solve. ... Read moreWhat is a Restaurant Manager?
With no standard for job titles, the recruitment of Restaurant Managers is becoming unnecessarily difficult. ... Read moreThe skills of recruiting casuals — Part 1
If you think casual staff are inherently unreliable or they don’t stay long, the next two articles may offer you the means to correct this situation. ... Read moreAttracting good people requires different thinking
The current job market is extremely difficult and finding good staff requires an understanding of some basic psychology. ... Read moreWhy is the job market so difficult?
An exploration of the reasons behind today's difficult job market. ... Read moreNotes on the progression from waiter to manager
If you promote the average waiter to manager you will lose a good waiter and probably gain a poor leader. ... Read moreIt’s all about people
Focusing on good recruitment during a difficult job market is one of the smartest things a hospitality professional can do to protect their business. ... Read moreSwimming with the Sharks.
Recruiting senior managers for the hospitality industry is full of traps for the inexperienced. This essay gives some pointers on how to avoid those traps. ... Read more
Sales & Marketing
What will selling skills do for you?
A look at the potential for a hospitality operators to increase their income by applying professional selling skills when dealing with their customers. ... Read moreAn overview of restaurant marketing
The first of two articles on the subject of restaurant marketing. It examines the purpose of marketing, the difference between marketing and selling and explores some of the mathematics ... Read moreMarketing small hospitality businesses
The second in a two part series on hospitality marketing. This one looks at the critical factors that should be considered before you spend large amounts on marketing. ... Read moreThe pitfalls of verbal selling in restaurants
A not-so-gentle dig at the trend of waiting staff in restaurants to verbally present the ‘specials’ and other menu items to customers at the table. ... Read moreHard times bring opportunity
If you are experiencing hard times, please read this. There are unique business opportunities to be had when times get tough that you may not realise. ... Read moreValue for money and customer perception
This essay examines the concepts of value for money and customer perception, and looks at the best ways to get accurate customer feedback from your customers. ... Read moreAdvertising, or throwing money away?
The first of the two part series on advertising. Some hospitality operators throw large amounts of money away on advertising that is not very effective. This essay looks at ... Read moreAdvertising revisited
The second of two articles on the subject of hospitality advertising. This one looks at the message and how it should be constructed. ... Read moreSuccess and failure
Some musings on why some businesses have survived and prospered while others have fallen by the wayside. ... Read moreWriting for the media
Why were all these articles written? Free advertising, that’s why. You can do the same if you want. Find out the rules of the game. ... Read morePerception is all there is
This article looks at customer perception and the process of customer perception surveying (mystery shopping) to objectively measure what people really think. ... Read morePerception revisited
A follow up to the previous essay about how perceptions differ radically from individual to individual. ... Read moreHello hotel and tourism operators . . .
E-mail is here to stay. This essay looks at how it can be used as a very cheap marketing tool for the accommodation and tourism sectors of the industry. ... Read moreThe more the merrier
This essay examines the process of increasing you customer average spend by effective selling and merchandising. ... Read moreMeasure — don’t assume
A further essay on the subject of perception surveying and why owners overate their business. ... Read moreFine dining, anyone?
If you are not careful your key staff will drive your business up market — and this is not necessarily a good thing. ... Read moreMy eyes are dim, I cannot see . . .
Your menus and wine lists are your prime merchandising tools. Here are two common mistakes that render them ineffective. ... Read moreIncentives to perform
Discussion about incentive programs and the issues that make them attractive ... Read moreIn search of the Holy Grail
What is the most important aspect of a hospitality business? Read this . . . ... Read moreLets’ make it hard for people to buy stuff
Some of the common sales mistakes hospitality operators make in restaurants and cafes ... Read moreThe way out of wage cost problems
If you're feeling the crunch of rising wage costs here may lie the answer. ... Read moreWho’s holding the baby?
An look at the opportunity that presents itself in the family dining market. ... Read moreA theory is only an opinion
A dig at tertiary educationalists who don't get out and about. ... Read moreIn search of top dollar
An examination of the issue of increasing customer average spend ... Read moreThink strawberries
This is a very funny and very wise look at hotel marketing and internal selling. Compulsory reading, a classic. ... Read moreAnother look at advertising
Yet another look at how hospitality businesses can get better value from their marketing activity. ... Read moreOn forming relations with the press . . .
This essay discusses some of the finer points you should be aware of when dealing with journalists. ... Read moreBuilding trade in your quiet times is an art that may require lateral thinking
Do you have days where you struggle to break even? Most hospitality businesses do, and there are things you can do about this . . . ... Read moreA bad review is not the end of the world
If you've had a bad review it's not likely to have a long lasting effect — but we do recommend you take the feedback seriously. ... Read moreStill doing manual bookings? The future is online.
Reservations software and online booking systems are not a cost — they are an investment that can help your business immensely. ... Read moreMore on restaurant marketing
This essay builds on previous essays on the subject of hospitality marketing, and highlights some things you have to consider in order to avoid wasting large amounts of money. ... Read moreYield management may be the way to go.
Applying the same variable pricing systems used by airlines and hotels may help some restaurants and bars to offer better service. ... Read more
Supervision, Management & Leadership
Opening up the ears
An interesting examination of the reluctance of some leaders to listen to their staff and the consequences of them not doing so. ... Read moreThe quest for productivity
‘Productivity’ is a word commonly used but not well understood. This essay examines the concept of productivity and how to maintain it. It is especially relevant to those who ... Read moreThe nature of a good leader
What makes a good leader? This essay looks at the attributes, skills and disciplines needed to lead a team of people in a hospitality (or any other) environment. ... Read moreThe confusion of job titles
What do you call your various members of staff? Over the years job titles have become confused — especially where the word ‘manager’ and ‘supervisor’ are concerned. ... Read moreSpelling out what you want
This article looks at the communication necessary to get a member of staff to become largely self supervising. It also talks about constructing proper job descriptions. ... Read moreStaff, leadership and motivation
Following on from the previous article, this one further examines the way to structure a staff member’s job and how this should be communicated. It also deals with the ... Read moreWho’s got time for time management?
As the name suggests, this is an explanation of the process of time management as it should be practised by any hospitality manager or supervisor. ... Read moreGuidelines for communication
An extract from one of our induction manuals, this spells out the rules for communication in a logical and easy to understand manner. ... Read moreStaying at the top
Why do some hospitality business reach the top? Why is it rare for one to stay there for very long? This article seeks to provide some of the answers. ... Read moreDo unto others . . .
Staff working conditions and staff turnover are related. This essay examines the issue of staff living standards at remote location hospitality businesses. ... Read moreMind your language
There are two languages necessary to run a hospitality business. If you don't understand what they are and how to use them you will probably squander a lot of ... Read moreFrom waiter to supervisor – be careful!
The progression from waiter to supervisor has some hidden traps for the unwary. ... Read moreOn the subject of staff turnover
Is your business a revolving door? ... Read moreSupervisors are the core of your business
In fulfilling my occupation I have the privilege of looking at the inner workings of many different hospitality businesses. We work with the complete spectrum — from fast food ... Read moreA fish goes rotten . . .
Dealing with business owners can be quite challenging for a management consultant. ... Read moreBorder wars.
Managing the co-operation and communication between departments is an ongoing challenge for managers . . . ... Read moreGood managers plan well ahead
Teaching people to stop living day by day and getting them to think well ahead is one of the biggest challenges when training managers. ... Read moreChange does not come easy for some
You can get bogged-down easily trying to get a stagnant group of people to change the way they do things. Sometimes the humanitarian way is not going to work. ... Read moreMoving from No 2 to No 1 is a giant step
There is a high failure rate promoting people from the 2IC position to department head. This essay examines why. ... Read moreChanging the Way you Manage, so you can Grow.
This article explores some of the managment issues we encounter when we work with owners who find themselves trying to run a larger business. ... Read more
Suppliers and Providers
Issues when using consultants
Some valuable tips on when and how to chose a consultant to help you with your business . . . and remember, we are consultants, so we should know. ... Read moreBattling with the Banks — part 1
This essay is the first part of a two part dig at the banking industry and their attitude to small hospitality businesses. ... Read moreBattling with the Banks — part 2
This essay is the second part of a two part dig at the banking industry and their attitude to small hospitality businesses. ... Read moreDo unto others . . .
How do you treat your suppliers? Some comments from the receiving end of the deal may give you some food for thought and some clues as to how to ... Read moreNo worries, I’m insured . . .
One particular incident followed by several discussions with people who work in the insurance industry prompted the writing of this article. Please be warned . . . ... Read more
Training Your Staff
Are you reluctant to train your staff?
If you are one of those people who think training is an expensive waste of time, this article may persuade you otherwise . . . ... Read moreTraining is not a universal panacea
Following on from the previous article, this one seeks to define the limits of what training can and can’t achieve. ... Read moreTeaching people to solve problems
How often do your staff present you with problems? This essay discusses how you can teach them to work out the solutions for themselves. ... Read moreOrderly progression
Do you want to develop members of your staff? There is a right way and a lot of very confused and expensive ways to approach the process . . ... Read moreA bit of perspective on restaurant training
A look at the trends in the Australian restaurant industry that will have to be taken into account in the training plans of successful restaurant and cafe operators. ... Read moreDefinitions
This is a list of definitions of terms used in the context of training. ... Read moreWho Should be Responsible for Training & Development?
Be careful how you manage your training or you will give your key staff the perfect excuses to duck accountability. ... Read moreThinking of Starting a Training Department?
Training personnel and training departments can be eye-wateringly expensive to run — be careful. ... Read moreAllocating Your Training and Development Budget
A guideline for where and how to spend your training budget. ... Read morePlanning for Training & Development
... Read moreThe Different Kinds of Training Applicable to a Hospitality Environment
... Read moreSome Warnings About Training
... Read moreIt’s all your accountant’s fault . . .
This essay looks at the way modern accounting practices work against the need for you to train your staff ... Read moreWelcome to the company
The key issues of employee induction and orientation are often missed . . . ... Read moreWhere have all the managers gone?
An examination of the differences between corporate and independent managers, focusing on the problems operators may face in finding independent managers in the future. ... Read moreSomething about decomposing fish . . .
A comment about the order to approach key staff training in difficult economic circumstances ... Read moreWant to make your training work more effectively?
If you think that people will adopt your desired behavior after attending a training session you are likely to be disappointed. This article discusses what is required to make ... Read moreTime to revisit waiter training?
Restaurants are poaching skilled staff around in a circle and very few are training new staff. We have a problem . . . ... Read more