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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.
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.
Shift patterns come in all different shapes and sizes. But which shift pattern is best for your business and team members?
The Single Biggest Shift is the small change you could make that has a huge impact on your entire business. It’s planning rotas ahead. Here’s why it matters…
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.
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.
The flexibility of the job is one of the hospitality industry's biggest pulls. But, right now, there's a big disconnect between perception and reality.
The DiningSix Group uses Planday to plan shifts ahead, control its ops and create a streamlined staff management plan. And it’s improving staff morale, too.
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…
Hospitality workers have looked after everyone else for so long, they’ve forgotten how to take care of themselves. How can we help? By reading this article for starters.
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.
Planning the perfect event is almost second nature to the Monachyle Mhor team. But how do they do it? And what could you learn from them? Here's the scoop.
Andrew Clarke's cooking revolution goes beyond the barbecue. By focusing on employee health, he can drive wealth. Find out more here.
Start-up spirit could be the key to surviving the festive season. This article explores why. Read on.
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.
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