Wine for everyone!

To whom it may concern,

My last few blogs have been more directed towards industry operators and not so much for everyone to enjoy or understand.

I think that in fairness to all and to honour the reason and readership of this blog, I will start some posts that can be read, understood and related to by all.

Wine has and will always be a part of our lives. Why not talk about it a bit, and see what comes from it? From varietals to wine selling techniques, this should help everyone understand the ever- changing world of fermented grape juice. We shall keep it simple, to the point and in point form.

So stay put as we embark on this world tour. Tomorrow’s lesson: the most common varietals.

Thank you for flying


dos and don’ts for restaurant websites

As I’m sure most of you agree, one of the qualities of a great operator is to continuously improve on existing areas of their operations. One of my most recent areas of interest has been the area of social media and web exposure to our guests.

With this in mind, I have attended a couple of presentations on what a good restaurant website should look like, and what ‘bells and whistles’ should or shouldn’t be included when you are building its architecture and content. Sometimes the simpler the better!

Here are some very basic dos and don’ts.


  1. make it appealing to the eye
  2. make it easy to navigate
  3. include basic information on your operation (i.e. hours of operation)
  4. frequent updates (i. e. weekly specials, wine tastings)


  1. try and avoid any animation content, such as Adobe Flash (I’ll explain in a minute)
  2. have to many links, it creates a ‘one way ticket’, and hard for visitors to return to your homepage
  3. have your tabs on Flash either (I will explain in a minute)
  4. have your menus as a PDF format (explained below)

Okay so here we go.

There are numerous mobile applications that allow us to search, review, navigate and in one way or another, participate in the hospitality and entertainment world. We do this via our smartphones. Smartphones are not Flash compatible. For this reason, Flash is not a good thing. Same goes for the tabs on your site, if they are in Flash, they won`t be clickable!

As for the PDF formated menus. PDF documents usually have extra long file names or names with symbols such as brackets. Most printers do not recognize these symbols or get `lost` trying to figure out the long file name and therefore will not be able to print it. There are solutions online to fix this. Ask yourself if your guests should have to search for solutions on the world wide web in order to get your menu.

So there you go. Some minor suggestions to make your presence more accessible to millions of surfers!

Check this website for some great sarcasm!

f.o.h. staffing levels. what’s the magic number?

On the subject of front of house staffing levels, there is not one right answer. Style of service, dining room layout, the staff’s level of expertise, reservations, day of the week, local events (theatre, shows, conventions), previous year’s history and weather are the main, but not only variables.

Here are some front of house numbers that should be close, regardless of the operation.

For a restaurant/ bar operation:

1 host + 1 bartender/ 50 guests

1 server/ 20 guests

1 runner/ busser/ 30 guests

For a catering operation the numbers are similar, but you have to take into account, the type of event that you are staffing. Sit- down dinners will require more staff- similar numbers as above – where a cocktail reception will need fewer hands on deck.

Only you can best determine your levels for each style of event, based on your operation’s specific variables.

If you’re sourcing out your staff, be mindfull that staffing agencies do make their money on the hourly wage of each server. They may often suggest that you need more staff then required. As with anything else, be inquisitive, sit down with their representative, review the details of the event and make your own best judgement. Ultimately, if you have no previous experience, you should, in good faith, go with the experts advice, in order to ensure your event goes without a glitch.

“positivity in the workplace”

Hello all,

It’s been a while since I’ve posted anything, but something that has been happening at my work has forced me to resume my blogging.

As in any large company, there is constant friction of characters. Little insignificant disputes that we all feed on in order to feel like we are part of something, good or bad, which give us some sense of belonging. As uncomfortable as these situations are, we somehow associate with this perceived comfort.

I have come to ask myself, what is more comfortable? A small group or a whole team? I’m no math wiz, but I believe that numbers don’t lie. The more the merrier!

And so I bring you to my current state of affairs at work.

My employers have begun a game which starts by involving the management team only. It has simple rules that are based on basic principles, both of life and of work ethics. They are clearly defined – almost reminds me of a book I once read “The One Minute Manager”- and behaviours are constantly monitored.

The response in less than one week of its implementation, has been none other than incredible! Everyone has dropped their old ways, people are polite and nice to each other (imagine that!), everyone is having fun, and what once seemed impossible or too much work, has been the easiest, most pleasant experience at any job I’ve ever had.

It truly got me thinking that if this was this easy to implement, people were hungry for this happiness and everyone does agree on something. That numbers don’t lie and that happiness at work takes much less energy then the usual bickering.

What once was a ‘difficult’ has become the easiest part of my day. My job has again become my hobby, and I get paid to do it!

So when you go to work tomorrow, say hello to everyone you come across, thank them, open doors and … just go back to the basics. You will be amazed on how fast people will change!

“Be the change you want to see in the world” – Mahatma Gandhi


Rambutan have reddish brown skin covered with soft spikes with translucent sweet juicy white flesh and inedible seed. Eat fresh, fruit platters, fruit and savoury salads, fruit platters, in Asian cooking, pork, chicken and lamb dishes.
Choose firm ripe fruit with bright red skin and no signs of decay at stem end.
Store in plastic bag or airtight container under refrigeration.  The fruit bruises easily.
The skin can be easily removed with a knife run gently round the centre, and the two halves will part.  Remove and do not eat seed.


Star fruit have a distinctive star shape, yellow/green skin and clean, crisp texture.  Some varieties are sweet and slightly tart. Use sliced in fruit salad or platters.  Their distinctive shape makes a beautiful garnish.
Choose firm, shiny fruit that are mostly yellow. Avoid fruit with brown spots or streaks.
In the refrigerator, tightly wrapped in a plastic bag for up to a week.
Easy to use, don’t need to be peeled or seeded.  Slice across to give star shape.



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