In today’s competitive hospitality industry, getting your menu right is more than just having great food or drinks—it’s about understanding what sells, what makes you money, and how to strike the perfect balance. We’ve seen firsthand how cafes, restaurants, and bars we work with have reduced their c...

In hospitality, we often focus on hiring for attitude—people who are friendly, hardworking, and team-oriented. That’s essential. However, another trait that is just as valuable and often overlooked is a natural inclination (propensity) toward systems.

You want to hire employees who don’t just follo...

A relative of mine recently started as a kitchenhand at a busy local pub. He’s done five Saturday night shifts so far, and he added a Thursday shift to the mix this week. On the shift, the chef, who also works Sundays, looked at him and said, “So you’re the kitchen hand who leaves the plug in the di...