I’ve been reading through the posts in here, and it really makes you realize how much goes into running and growing something in hospitality. You see people talking about improving operations, building stronger teams, and finding ways to create better experiences for their guests. It’s not just about working harder, it’s about learning and doing things smarter over time. Sometimes it can feel overwhelming trying to manage everything at once, but being in a space where others are sharing ideas and learning too makes it feel more possible. It reminds you that growth doesn’t happen overnight it’s built step by step. Being part of Hospitality Systems & Growth makes it feel like you’re surrounded by people who actually care about improving and building something better. I’m glad to be here and excited to keep learning alongside y’all. What’s one thing you’ve been trying to improve in your business or workflow lately?

After a bit of a break with the holiday's and going down with a nasty flu, we're back on track building out this platform for you all. A new rollout of lessons and videos will be up soon followed by bi-weekly live lessons and Q&A. Here's a lesson to kick off the new year and help you get off on the right foot! 1. THE CORE REALITY OF PUB OPERATIONS Every pub starts strong. Openings are sharp.Standards are clear.Leadership is visible.Energy is high. Then, slowly and quietly, things begin to slide. Not because staff suddenly got worse.Not because guests changed.Not because the concept stopped working. They slide because management tolerance increases. The most dangerous phrase in hospitality leadership is: “It’s not that bad.” That single sentence is how: - Sloppy closes become normal - Weak service becomes acceptable - Poor attitudes stay on the floor - Margins quietly erode - Reputations slowly crack Standards do not disappear overnight.They erode when managers stop defending them daily. 2. THE DIFFERENCE BETWEEN A MANAGER AND A SUPERVISOR A supervisor reacts.A manager prevents. Supervisors: - Put out fires - Answer questions - Fill gaps - Apologize to guests - Explain problems after they happen Managers: - Design systems - Enforce standards - Anticipate pressure points - Correct issues before guests feel them - Eliminate repeat problems If you are constantly: - Re-explaining expectations - Re-coaching the same behaviors - Re-addressing the same mistakes That is not leadership — that is maintenance mode. Managers are not paid to maintain chaos.Managers are paid to remove chaos entirely. 3. WHY “GOOD ENOUGH” IS NEVER GOOD ENOUGH IN A PUB Pubs operate in compressed chaos: - Loud environments - Alcohol involved - High emotion - Fast decision-making - Thin margins - Public perception That means small mistakes multiply quickly. A missed table touch becomes a bad review.A lazy close becomes a health issue.A loose comp policy becomes lost revenue.A weak manager becomes a disengaged team.

Ever wondered what most front desk calls are actually about? Analysis of 50+ hotels tells the story: 78% of front desk calls are the same 5 questions: - What time is breakfast? - Do you have parking? - What's the WiFi password? - Can I check in early? - Where's the nearest transport hub? The problem: You're paying full-time salary for someone to answer these on repeat. The fix: Voice AI handles these for a fraction of the cost. Your team focuses on the 22% that actually matters - the guest who's upset, the VIP arrival, the upsell opportunity. Action step: Record your front desk calls for one week. Count how many are repetitive. If it's over 50%, you're sitting on a significant cost-saving opportunity. Labor shortage isn't always a hiring problem. Sometimes it's a task allocation problem. Please DM me if you have any question