Articles
Article
Discover how data and insight are your summer superpowers
Understanding the data about your business matters. This article explores why. Read on.
Article
Vision or venue – hospitality’s chicken or egg dilemma
Over the last 12 months, 85% of hospitality workers have suffered symptoms of poor mental health. We went on the Tech on Toast Podcast to talk about what we need to do.
Article
Talking about it: raising mental health awareness in hospitality
Over the last 12 months, 85% of hospitality workers have suffered symptoms of poor mental health. We went on the Tech on Toast Podcast to talk about what we need to do.
Article
Why training and variety are the cherries on top of all good hospitality careers
Even a hospitality "lifer" like Hayley Try Carreira needs to brush up on skills, especially now she's running her own wine bar/retail outlet and one-hour delivery service.
Article
Employee Retention Masterclass – Why mental health should be an employer's top priority
In our final Employee Retention Masterclass, we dive into why mental health should be your number one priority when it comes to keeping your team happy and healthy.
Article
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.
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.
Article
The Single Biggest Update
One month into our campaign to make hospitality teams happier, healthier and more likely to stay in the industry, we take a look at the numbers so far.
Article
Mental health in hospitality, a crisis we need to be talking about
The hospitality industry’s riding the wave of a mental health crisis. But specialised, dedicated help, like The Burnt Chef Project, is available out there.
Article
Knowing your team is the key to planning three weeks ahead
At 22 days, evidence shows people calling in sick drops, presenteeism plummets and productivity soars. Here’s how to plan rotas three weeks (or more) ahead.
Article
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.
Article
What affects employee happiness at work?
The hospitality industry is in crisis. If a staff shortage wasn’t bad enough, the great teams we have aren’t sticking around. Something has to shift…
Article
Manage festive stress: 5 lessons hospitality can learn from other sectors
Start planning ahead now for the crunch of seasonal issues that are bound to repeat themselves now, and next year, at exactly the same time, in exactly the same way
Article
How to cope with holiday season demand
The festive season is a time for more; more parties, more special menus and more challenges. The crew from The Gannet outline how to cope with the pressures the festivities bring.
Article
13 KPIs to track your restaurant performance
By tracking some key metrics, you’ll get powerful insights into how your business is really doing - and where to focus your attention.
