Take your business to the next level with tips on increasing revenue and improving operations to advice on building a strong brand and achieving long-term success in the competitive world of food service.
Discover how to turn your passion for food into words, with The Gourmet Guide food-writing course – perfect for chefs, foodies, and content creators wanting to grow creatively, and unlock new career opportunities.
Want to attract and keep top restaurant talent? Jenny Handley shares tips on culture, brand clarity, training, and work environment to build a loyal team.
Jenny Handley shares what makes award-winning restaurants stand out, from culinary excellence and consistency to diner experiences that keep guests coming back.
Restaurant consultant Jenny Handley shares 10 expert tips on how hotel restaurants can bring in local diners and attract hotel guests before they even check-in.
Jenny Handley shares 5 key tips for building a high-performing team and preparing for the busy season by creating a strong, united culture in your restaurant.
Take your restaurant’s service to the next level with daily training and a culture of continuous learning. Restaurant consultant Jenny Handley shares how to develop strengths, improve service, and build a passionate team.
Turn winter into a thriving season for your restaurant with these 6 practical tips to consider when designing a winter special menu to attract diners, increase foot traffic, and boost revenue.
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.
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.
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