People & Culture

March 17th, 2023

How to Manage the Kitchen if you’re Not a Chef… Because you Pay the Bills!

Have you ever felt you’re not welcome or don’t belong in the kitchen? But sometimes, you sit down with the chefs, work out problems, and organise improvements –…

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March 9th, 2023

How to Reduce and Eliminate Unexpected Resignations

Ever had someone quit without notice? It’s inconvenient, annoying, and often expensive, especially if they have a responsible position. How can you reduce the drama, and the frequency?…

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January 19th, 2023

Hospitality Employment Information for Australia and New Zealand

Australian & New Zealand rules and regulations governing pay and working conditions are complex, and ignorance of the law is not an acceptable defence if you are audited….

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December 15th, 2022

How to Promote your Business as Green, Sustainable and Successful

Restaurants and cafes don’t always have the best reputation for waste management and green commitment – we use a lot of power and create a lot of mess!…

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December 8th, 2022

What Profits Are Used For – teaching staff about business

Many staff assume a business is ‘automatically profitable’, and all they need to do is turn up for their shift. This lack of understanding also undermines accountability –…

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September 15th, 2022

Tough Times? How Covid Lockdowns Taught Us to Win

The news is not great – inflation, conflict, interest rates, soaring power costs, and a continued shortage of workers. There’s a media industry saying that ‘if it bleeds,…

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