LeadershipLeadership, 5 min read
Your first shifts in charge: a survival guide for new shift leaders
How to go from one of the team to the person running the shift, without losing your mates or your mind.
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Know-how from across the industry
Short, practical reads on leading a team, the numbers, sales, marketing, service and standards. Pick a subject, or pick where you are in your career.
Showing 16 articles
- Leadership
LeadershipLeadership, 5 min read
Delegation for GMs and head chefs: how to stop being the bottleneck
A practical way to hand over real responsibility, so the venue runs well on your day off and your team actually grows.
LeadershipLeadership, 6 min read
Leading through your GMs: how to run a group when you can't be in every site
The weekly rhythm, the few numbers and the site visits that let you lead several venues through their general managers, instead of running round all of them yourself.
NumbersNumbers, 5 min read
Making your money work on hospitality hours
A simple way to budget when your hours and tips change every week, plus the holiday pay, pension and tax code checks that put money back in your pocket.
NumbersNumbers, 5 min read
Tips, tronc and service charge: how to check you're getting yours
What the law says about tips in Great Britain, how tronc and service charge actually reach your payslip, and a five-minute check you can do every payday.
NumbersNumbers, 5 min read
GP and margin, explained with a burger
What gross profit really means, how to work it out properly (VAT and all), and why a few wonky portions cost more than you think.
NumbersNumbers, 6 min read
Buying across sites: procurement when you go from one venue to five
How to move from every chef buying their own way to one buying system across your sites: specs, a short supplier list, price checks and credit notes, without losing what made each venue good.
NumbersNumbers, 5 min read
How to read a P&L without panicking
A line-by-line walk through a hospitality profit and loss, with a worked month and the five questions to ask every time it lands.
SalesSales, 5 min read
Filling the quiet nights: how to work the booking diary
Your diary is a sales tool, not just a seating plan: how to read it, protect your peaks and put bums on seats on a Tuesday.
SalesSales, 5 min read
What a sales manager actually does (and whether you need one)
Events, private hire, regulars and getting your venues to send each other trade: the sales role explained, with the maths on a single party.
MarketingMarketing, 5 min read
Socials for venues: what to post when you're too busy to post
A no-fuss system for venue social media that the team can actually keep up with, plus the rules that stop it landing you in bother.
MarketingMarketing, 5 min read
Your online shopfront: Google profile, website and the booking and delivery apps
How to get the basics right online, and how to do the maths on third-party platforms before they quietly eat your margin.
ServiceService, 5 min read
Upselling without being pushy
How to sell more by being genuinely helpful: scripts that sound like you, the moments that matter, and what a few extra sides are worth.
ServiceService, 5 min read
When it goes wrong: service recovery that wins guests back
A simple, human way to handle complaints and mistakes on the floor, with scripts, a fix-it guide and when to stop worrying about the bill.
StandardsStandards, 5 min read
Compliance basics: allergens, Natasha's Law, licensing and the rest
The legal must-knows for UK hospitality in plain English: the 14 allergens, PPDS labelling, alcohol licensing, tips, wages and right to work.
StandardsStandards, 5 min read
The EHO's at the door: food hygiene inspections and your rating
What food safety officers look at, how the 0 to 5 rating works, what to do on the day, and your options if you think the score is wrong.