Articles
Category: Restaurant
Article
Scheduling shifts ahead turned Socius into an award winner
Even from its rural location, award-winning restaurant, Socius, regularly makes the Michelin Guide. The key to its success is "planning shifts ahead" for its bedrock of a team.
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How Jun Tanaka built an unstoppable culture at The Ninth
The Ninth's chef patron Jun Tanaka hasn't just used his 30+ years of experience to win Michelin stars – he's used it to create a one-of-a-kind culture, too.
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How Dishoom dishes up the industry standard for staff retention
When it comes to retaining top talent, Dishoom are experts. But what are they doing right? To find out, Planday sat down with Dishoom's Head of People, Kate Moscardini.
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Staff retention – the foundations for success?
Retaining a great team can be tough. To give you an idea on how to reduce your staff turnover, we sat down with Krzsytof Dulkowski from retention specialists, Three Chimneys.
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Why running a seasonal business is different from any other kind of business
Whether you’re operating a summer lawn service, kids’ rock climbing camp, a holiday retail shop or a tour bus, here’s a closer look at the pros and cons of running a seasonal business, and what you can realistically expect.
Article
How to improve customer satisfaction in your restaurant
Customer service expert LeeAnne Homsey shares advice on how to improve customer service satisfaction. LeeAnne has more than 30 years of experience in the restaurant industry
ArticleRestaurant Employee Handbook: How to Write Yours
An employee handbook is one of the most efficient ways of training your employees in following the right procedures
