There’s nothing worse in a medium sized business, like the majority of pubs, to have a member of staff always ‘throwing a sicky’. So here are some guidelines to manage… read more →
1. Know Your Customers A lot of businesses simply don’t understand who their customers are. Today’s customers are older, more demanding, savvier. They can see through marketing and are determined… read more →
Employers are now allowed to access and view all staff internet activity on their pub’s computer – and interrogate them about it! The European Court of Human Rights (ECHR) has… read more →
Tips, gratuities, service charges (mandatory or discretionary), tips paid to employees via a cheque/credit charge, cash gratuities paid into a staff box, tips paid directly to employees “in hand”. What… read more →
If you’re thinking of investing capital expenditure into your business, first make sure your staff can sell the finished article! “We are so busy I reckon we need to enlarge… read more →
Whenever we run a ‘Profit by way of Great Leadership Course’, at the onset of the day we always ask the delegates “Hands up those of you who have ever… read more →
Today’s pub customers are older, more demanding and savvier. They can see through marketing and are determined to get what they want. Competition for great customers begins with great employees,… read more →
Many licencees struggle when seeking to recruit new staff (especially chefs!) Here are some tips for key questions to ask… 1. Tell me about yourself A good (or at the… read more →
