HTA 75’s Post

A question for hospitality managers/owners. Are your customers treated with the same level of service every time? This video highlights how important staff training is to ensure customers come back again and again. Staff training can sometimes be hard to find the time to do, but the more time you invest the easier it gets in the future, standards in place for all staff to follow, and staff more motivated to excel. A tip: if you have “food and drink specials” on a board for customers to see, ask staff to verbally say the specials to customers and see if you can see an increase in sales. Training by karina #hospitality #hospitalitytraining #customerservice.

Got 5 minutes? Read our article published by UKHospitality on the crucial role of dispense in the hospitality industry, how it is evolving and the key to success. https://ow.ly/qiGi50SryWK

Got 5 minutes? Read our article published by UKHospitality on the crucial role of dispense in the hospitality industry, how it is evolving and the key to success. https://ow.ly/qiGi50SryWK

🗞️ Have you seen our latest research report ‘Tipping Point: How new legislation will impact hospitality’ featured in the media this week? We uncovered that the average cost of a pint in Britain could 'tip' well over £5 for the first time in history, with hospitality businesses introducing new service charges as restaurants and pubs try to bounce back from tough times. The research, which asked 2,500 hospitality businesses, staff and customers for their insight into the UK’s tipping culture, revealed that 74% of the hospitality industry will apply a service charge as standard for pouring pints and making cocktails. Our Managing Director, Scott Muncaster, said: “Tipping has long been a sticking point for customers, staff and businesses, with many not knowing what to expect, what to give, or how to spread tips out among employees. It’s encouraging that customers are supporting the industry, however once the Employment (Allocation of Tips) Act 2023 comes into force, no hospitality business will be able to benefit from tips.” Read the full piece below - and let us know your thoughts on the findings in the comments! 👇 The Sun - https://lnkd.in/ePZA4xep City AM - https://lnkd.in/ehXVuYmS Restaurant Magazine - https://lnkd.in/eCvQzQv8 Want to find out what else we uncovered plus tips from our senior leaders, Scott Muncaster, Matt Rawlins and Andrew Kaplan on how to prepare your hospitality business for the new Act? Read the full findings here - https://lnkd.in/eUSgMwEd #hospitality #tipping #tips #ukhospitality #restaurants

As we venture into Hospitality Training, let's investigate why we do it. This week: how Australia became a nation of coffee lovers https://lnkd.in/gsDyKtp6

Say hello to Morten Kjaerulff, Founder of Peche Hospitality, and our exceptional #FaceOfTheWeek ! 🍸 Morten embarked on his journey in the industry in 2011, working in various roles from bartender to general Manager across London and Manchester, cementing his passion for hospitality. These experiences led Morten to create Peche, a training and recipe app for professional bartenders! Speaking on his love for the industry, Morten explains, “Hospitality to me is generosity, surprise experiences and an escape from the stress of every-day life. I started Peche with a focus on training and initially only made it available for B2B as a way to get my business off the ground. Since launching last year, the number of bars using Peche professionally has grown which has allowed me to launch a free version last month in the form of the Barchive Project. This is my way of giving back to the industry by building a learning tool I wish I had access to when I first started to help better learn the classics and foundations of bar knowledge.” The future looks bright for Morten as he shares his goals, “I launched Peche properly in March 2023 so I'm hoping I can soon say goodbye to all other work and focus 100% on building the best training and recipe app there is. Great tech is something the hospitality industry is missing and it's extremely rare someone gets the opportunity of working in both industries, so I think there's a real opportunity for me here. “Long term I'd like to continue building the Barchive Project, educating the community and help provide a better baseline for career growth and learning in hospitality businesses. The churn rate in hospitality is silly high compared to other industries and I think that's a big problem now the industry has shrunk so much since the pandemic. I'd like to help bars and restaurants improve this as it benefits both the financial and human aspects of the businesses they run.” We asked Morten what, in his opinion, makes an exceptional hospitality professional, to which he said, “I think this comes in stages. Most of us get very excited as we start out in something new and there's the initial excitement of showing off newly found skills to friends, colleagues and guests which can often come across as bragging. Nail the basics so well that it becomes second nature and then let your personality shine through for that individual experience.” To conclude, Morten offers some words of advice to fellow hospitality professionals, stating, “Whatever problems you experience at work, chances are someone else has had to deal with it before! Chat to an experienced colleague about it or pick up a great book that covers not only recipes, but also theories of service and how to run a bar or restaurant.”

The guest experience doesn’t end when they leave the restaurant. In fact, what happens after can be just as important as the meal itself. A simple thank you, a request for feedback, or an invitation to return can turn a one-time diner into a loyal guest for life. So why do so many hospitality businesses overlook this crucial step? Let’s talk about how personal follow-up can build lasting relationships and drive repeat business.

🌟 Exciting News for Restaurant Owners Attending National Restaurant Association Show! 🌟 We're thrilled to share some incredible news for all restaurant owners heading to the National Restaurant Association Show! This year, you'll have the opportunity to meet with industry experts and learn from the very best in the hospitality world! 🙌 Whether you're aiming to expand your business, streamline costs, explore cutting-edge technologies, or address any other pressing concerns, our experts are here to assist. They bring a wealth of knowledge and experience to the table, ready to provide tailored advice and insights to help your restaurant thrive. 💡 Don't miss out on this fantastic chance to take your restaurant to the next level. To secure your spot and spend valuable time with our experts, click here: [Link] We can't wait to see you at the NRA Show and help you unlock the full potential of your business! 🚀💫 #RestaurantIndustry #NRAShow #Consulting #Hospitality #Growth

Why do many hospitality businesses fall short of creating true guest loyalty? It's not just about the food or the ambiance. While these are essential, one critical element is often overlooked: personal follow-up. The experience doesn't end when the guest leaves. Yet, many businesses fail to show they care after the meal. A simple thank you, a request for feedback, or an invitation to return can transform a one-time diner into a loyal guest. Without this, restaurants miss opportunities to: → Learn from their guests and improve. → Show appreciation and build lasting relationships. → Encourage repeat visits that drive long-term growth. In hospitality, the small touches matter. What happens after the dining experience can be the key to a thriving, loyal customer base. Do you follow up with your guests after their experience? Let’s discuss how we can build stronger guest connections.