Find out how to navigate the ever-changing landscape of the restaurant industry with insights from seasoned culinary entrepreneur, Jenny Handley. Here’s how to handle change in a way that helps your restaurant grow and thrive.
Discover the key to cultivating collaboration and peak performance within your restaurant staff, starting from the top down. Explore four actionable tips for fostering teamwork and achieving service excellence.
Discover key insights into South Africa’s restaurant scene and guest dining habits in the Dineplan Industry Trends Report 2024. Learn about tech’s impact on restaurants and emerging trends!
Beyond profits, these 5 metrics are crucial for gauging restaurant success. From staff fulfilment and social following to reviews, here’s what you should be measuring.
While food and dining trends are hard to anticipate in our fast-paced world, we can be sure that 2024 promises to focus on affordable, healthy and sustainable eating.
Seasoned restaurant consultant Jenny Handley shares the telltale signs of poor service and 3 easy tips to avoid mistakes in your restaurant. Now you can elevate your service from good to great!
How do you price your menu for peak and off-peak seasons to maximise profits and attract guests? Learn how to price your dishes, offer seasonal specials, and create a unique dining experience that will keep diners coming back for more.
What is a typical day like for a chef? Chef Caitlin speaks to local chefs and gets their insights into the culinary industry, from long hours and physical demands to creative satisfaction and camaraderie. These are the challenges and rewards of a career in cheffing.
Mentors are essential in the gruelling hospitality industry, where many enter without qualifications. Jenny Handley explores the importance of mentors, how to find one, and how to get the most out of the relationship.
Social dining is on the rise, and for good reason: it’s a great way to bond with friends and family, try more dishes, and boost your happiness. Learn more about the science of social dining and why it’s so good for us.
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