2020 provided business challenges across the hospitality sector prompting timely reminders for business survival.
Four key stories that cover stock control, sustainability, employee welfare, and even changes to the Privacy Act will ensure your hospitality business gets off to a great start in the new year!
#FairKitchens – managing kitchen culture
Highly regarded restaurateur, Krishna Botica, operates three renowned Auckland restaurants: Cafe Hanoi, saan, and Xuxu Dumpling Bar. Botica and her restaurants are partnering with industry programme #FairKitchens to advocate a more progressive approach to employee welfare.
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Business survival post COVID-19
Controlling food and beverage costs is a key factor to any food service survival plan. Scheduling a timely review of purchase pricing is just one of many essential business practices to start 2021 in ship shape.
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Waste Not Want Not
Sustainability is a word synonymous with sound business practice today. We found eight key ways to cut costs and improve your bottom line by reducing waste across your workplace.
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Privacy Act Changes
Are you aware that the Privacy Act changed on December 1, 2020? Hospitality businesses collect a lot of personal information from both customers and employees. The new Privacy Act introduces a raft of new compliance requirements, with penalties for some breaches! Our best advice is to be prepared for these changes.
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