The Hospitality Playbook Podcast yourpilla.com

Richard Dickson, founder of Play It Green, talks us through his net zero framework which helps businesses reduce their carbon footprint.Chapters00:00 Introduction and Background02:00 The Mission and Products of Play It Green04:28 The Net Zero Framework and Creating a Plan07:46 The Importance of Governance in Sustainability12:11 Reducing Carbon Footprint through Energy Choices15:41 Sustainable Food Choices and Waste Reduction21:06 Sustainable Transportation and Venue Choices23:57 Resource Use ...

Liam and Dan Nash discuss the importance of storytelling in building a brand and connecting with customers. They talk about storytelling as more than just a classical narrative, but as everything a business says and does to shape people's perceptions. Dan shares his framework for effective storytelling, starting with the journey of the business and its founders. They discuss the power of sharing challenges, lessons learned, and successes in creating emotional connections with customers. ...

Liam and Claire Crowel of Hattie Jane's Creamery discuss the importance of structured interviews and provide templates for restaurant managers. They cover topics such as communication, empathy, adaptability, resilience, conflict resolution, problem-solving, critical thinking, and hospitality. Claire emphasises the need for consistent and relevant questions to avoid personal biases and ensure a level playing field for all candidates. She also suggests incorporating work samples or treating the...

Liam speaks with Omar Boubess, the founder of Studio Circa, a branding studio for hospitality brands. They discuss the connection between evolutionary psychology and hospitality, specifically how brands and customers co-evolve over time. Omar explains that brands evolve through implementing new practices, communication styles, and visual styles, while customers evolve in their understanding of brands and their expectations. They also explore the concept of quality and how it evolves based on ...

Liam talks with Matt Wampler from ClearCOGS about the importance of tracking actual vs theoretical food costs in the restaurant industry. Matt explains that actual food costs are the real costs incurred, while theoretical food costs are the expected costs based on recipes and menu items. Not tracking both can lead to a lack of understanding of true food costs and potential problems in inventory management. Matt provides tips on implementing processes to track actuals, emphasises the impo...

Annica Wainwright talks about the importance of customer surveys and how they can help improve menus and overall customer experience. She explains that many businesses are hesitant to conduct surveys due to the perceived complexity and fear of negative feedback. However customer input is crucial for making strategic decisions and improving customer satisfaction. Annica also provides insights on timing and frequency of surveys, as well as tips for survey implementation and incentives.Cha...