Whether you’re training new staff or continuing to educate existing staff, a well-organized system is a must to ensure a smooth training program. Here we show you how to get new staff up and running while continuing the educate those seasoned staff members.
You've hired, trained, and scheduled your staff. Now what? Read on to learn how as a bar/restaurant owner to promote an environment of both professional and personal growth, provide competitive compensation packages, and allow your employees to take ownership of their work.
Staffing in the hospitality industry has always been challenging. With the addition of pandemic-related shortages, employers are fighting over an increasingly smaller pool of staff. Read on to learn about how investing in your employees from the start will help hire quality staff, employee retention and more.
BUILDING THE RIGHT CULTURE IN YOUR VENUE
Building the right culture can be the key to a happy team and a successful venue. Find out how to build a positive culture in your bar from Madeleine Geach in this article.
TIPS FOR MOTIVATING STAFF BEHIND THE BAR
From building morale to open and honest communication - learn how to celebrate and motivate staff with these top tops from Shay Chamberlain, General Manager of Black Pearl, Melbourne.
TIPS FOR SUPPORTING YOU & YOUR TEAM DURING UNCERTAIN TIMES
Are challenging and uncertain times taking a toll on you and your bar or restaurant team? Read our expert tips for managing you and your team well.
BRINGING YOUR A-GAME AS A BAR MANAGER
Behind every successful bar is often a happy, thriving team. Take inspiration from Australian Bar Manager of the Year Ewan Stroeve as he shares his experience of managing a team.
WHAT MANAGERS LOOK FOR WHEN HIRING
The bar industry is competitive and bagging your dream job in one of the world’s best bars might seem like an impossible task.
TOP TIPS TO STRENGTHEN YOUR BAR TEAM
We all know that having a close, happy and efficient team can help get you through that long shift and most of all - make it more fun!
A Bartender’s Heaven
Fjalar Goud and Misja Vorstermans explore two state-of-the-art bartender training centers