Don’t waste your lockdown! If you know your RMLV is due in the next couple of months – get it now while you have some spare time. Remember the Silly Season? Those 12-15 hour days and the total exhaustion caused by the constant pressure of work and customer contact! Not an ideal time to concentrate … Read more It’s not too late!
Improve job advertisements by selling the benefits Most ads are selfish and ask for ‘creative, hard-working, committed team players’ who are ready to work every weekend. Basic marketing tells us that people listen to radio WIIFM (what’s in it for me). Sell your easy parking or transport links, flexible roster, modern kitchen, efficient systems, good … Read more Tips on how to hire and keep good staff
The Boosting Apprenticeship Commencements wage subsidy supports businesses to take on new apprentices and trainees, to build a pipeline of skilled workers to support sustained economic recovery. Through the subsidy, any business that engages an Australian Apprentice between 5 October 2020 and 31 March 2022 may be eligible for a subsidy of 50 per cent … Read more Support our Industry – employ an apprentice or trainee
While many courses are very well provided online these days, we’ve found that some give a better result in face-to-face mode. For example our ‘Design and cost menus’ one-unit module gives you an accredited skill in just one day of moderately hard work (!) Just like an RMLV Certificate, this training may be transferred across … Read more Face-to-face RMLV, Food Safety Supervisor and Food Costing Courses
Managing Director at Adecco Australia, Kelly Van Nelson, explains: “The best line of defence you can have for your career is to ensure you’re constantly upskilling and moving away from the misconception that once you’ve completed your degree in your early 20’s, you’ve “arrived” at your destination. With every new skill, you have the potential … Read more What are the most important job-skills for 2021?
Perhaps the worst Management stressor in a Hospitality setting is the sudden departure of a key staff member – for example a Chef – especially an Executive Chef. If he/she has been in charge of recipe development, do your signature dishes leave also? Of course it is a breach of fiduciary duty for this to … Read more Hospitality – Home of stress!
Australians have spent a lifetime keeping their white wine chilled in the fridge and red wine in the cupboard or on the wine rack at room temperature, and it is no different for many of our casual restaurants and cafes across the nation. Eight out of 10 Australians drink their red wine ‘at room temperature.’ … Read more Correct temperature for storage and service of red wines
In case you haven’t noticed, OLGR has published two new Training Videos. These are heaps better than the old videos we have been stuck with since 1999, and very good for training new entrants to the Industry. They will appear a bit laboured for the old hands – who shouldn’t need them anyway! The first video … Read more New ‘Responsible Service’ Videos from OLGR
It’s no secret that the demand for gluten-free menu items is larger today than it has ever been. Coeliac Australia estimates that one million Australians are currently following a gluten-free diet, and smart foodservice operators and restaurateurs have risen to the challenge by developing dishes that far exceed the stock standard steak and salad offering. … Read more ‘Gluten Free’ food preparation accreditation program proposed
Next time you need to renew your RMLV training – why not try our online 3-D webinar? There are many advantages to doing this fully-compliant course online, including: Take the course over several days – in smaller bites Study from home – no need to travel Discounts for AIBI Clients Check out our VIDEO to … Read more 3-D RMLV – Watch the Video