Managing a successful hospitality business isn’t just about serving great food and drinks; it’s also about creating a restaurant team that works together effortlessly, understands your vision, feels valued and wants to stay. That’s what gives you the winning edge!
In these articles from the Foodie Coaches blog, we give you a number of the many resources available, covering three key areas: effective team leadership, optimising restaurant operations, and establishing a set of strong foundational values. They’re designed to help you lead with confidence and build a thriving business.
Hospitality Team Leadership: Effective Retention and Management
This section explores the art of leading and keeping a great hospitality team. Proven techniques that encourage a cohesive, motivated workforce and ensure that your staff stay committed and productive.
Setting Restaurant Standards & KPI’s to Drive Performance and Sales
Good systems and performance figures help to drive restaurant efficiency and profitability. This section offers insights into setting clear standards, enhancing sales, and implementing cost-effective practices to grow your restaurant’s success.
Front-of-House KPIs – how to measure the performance of your restaurant sales and service team.
Kitchen KPIs – how to measure the performance of your restaurant kitchen and back of house team.
Building a Strong Foundation: Mission, Values, and Conduct in Hospitality
A strong base is important to support your team’s many systems and parts. Creating and sharing simple and meaningful mission statements, values, and policies will add authority and make these very clear.
Managing a successful hospitality business isn’t just about serving great food and drinks; it’s also about creating a restaurant team that works together effortlessly, understands your vision, feels valued and wants to stay. That’s what gives you the winning edge!
In these articles from the Foodie Coaches blog, we give you a number of the many resources available, covering three key areas: effective team leadership, optimising restaurant operations, and establishing a set of strong foundational values. They’re designed to help you lead with confidence and build a thriving business.
Hospitality Team Leadership: Effective Retention and Management
This section explores the art of leading and keeping a great hospitality team. Proven techniques that encourage a cohesive, motivated workforce and ensure that your staff stay committed and productive.
Build a Strong Relationship with Your Team – how to use regular positive reinforcement.
The Ugly Truth About Managing a Team – when you understand the dynamics, you’re back in control.
Running a Family Restaurant – there are some special challenges and opportunities with staff retention and teamwork.
6 New Ways to Blitz Costs and Increase Sales – if you have talented staff, these extra responsibilities will keep them stimulated and help with cost control and sales.
How to Boost Retention & Morale With Better Staff Amenities – making hospitality competitive with other industries that want our staff. Small things can make a big difference.
How to Reduce and Eliminate Unexpected Resignations – add simple systems to avoid this happening. Many times, staff don’t know how to do the right thing.
Don’t Make This Mistake With Your Staff – the importance of sharing good news with your people, and there’s usually lots to talk about.
Real-Life Lessons on Employee Engagement – understanding the importance of ‘deposits and withdrawals’, so less popular requests won’t be met with resistance.
Setting Restaurant Standards & KPI’s to Drive Performance and Sales
Good systems and performance figures help to drive restaurant efficiency and profitability. This section offers insights into setting clear standards, enhancing sales, and implementing cost-effective practices to grow your restaurant’s success.
How to Set Clear Restaurant Standards to Avoid Mistakes and Frustration – when you give clear numbers and descriptions of what’s expected, you’re much more likely to get the right results.
How to Manage the Kitchen if You’re Not a Chef – build your confidence to work as a team with the kitchen staff.
How to Give Effective Feedback – Make sure people hear what you’re telling them.
Front-of-House KPIs – how to measure the performance of your restaurant sales and service team.
Kitchen KPIs – how to measure the performance of your restaurant kitchen and back of house team.
Building a Strong Foundation: Mission, Values, and Conduct in Hospitality
A strong base is important to support your team’s many systems and parts. Creating and sharing simple and meaningful mission statements, values, and policies will add authority and make these very clear.
How to Write a Code of Conduct for a Restaurant or Cafe – making it clear about expected behaviour
How to Write a Great Mission Statement for Your Cafe or Restaurant – a simple statement that many people find difficult to put into words: here’s how to put it together.
How to Create a Brilliant Values Statement for Your Cafe or Restaurant – the principles that guide your actions. Important information for new and existing employees and team meetings.
How to Create an Honesty & Integrity Policy for Restaurant Employees – sometimes, right and wrong need to be clarified with all the food, alcohol and cash that passes through a restaurant.
Check the other useful blog posts on the Foodie Coaches website…
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