LEARN.

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.

• Leadership

  Leadership, 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.

• Numbers

  Numbers, 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.

• Numbers

  Numbers, 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.

• Sales

  Sales, 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.

• Marketing

  Marketing, 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.

• Service

  Service, 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.

• Service

  Service, 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.

• Standards

  Standards, 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.

• Standards

  Standards, 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.