News

Transitioning from Sous Chef to Executive Chef: Key Skills You Need to Know By Brian Blum Franchise Partner | Gecko Hospitality | Restaurant Division | ME, MA, CT, RI, NH & VT   The hospitality industry naturally promotes its fastest, most technically skilled Sous Chefs and expects them to thrive at the helm. More often…

Your Resume Got You the Interview. What Gets You the Offer? Getting the interview is a big step.   Your resume caught someone’s attention, your experience matched what they were looking for, and now you have the opportunity to tell your story. But getting the offer requires more than having the right experience on paper.…

What Summer Revealed About Your Hospitality Operation Fall is a natural time for hospitality leaders to pause, reflect, and look at what the summer season revealed about their operation. Summer brings higher guest volume, busier shifts, increased travel, vacation schedules, and plenty of unexpected challenges. When things get busy, there is nowhere for operational weaknesses…

Every hospitality business understands the importance of marketing to guests. Restaurants invest in professional photography, social media campaigns, email marketing, and promotions. Hotels carefully craft their websites and online presence to attract travelers. Every detail is designed to make a strong first impression. But there is another audience that deserves just as much attention. Future…

When business is booming, it’s easy to assume everything is working exactly as it should. Reservations are full. Guests are walking through the door. Sales are strong. On the surface, it feels like success. But for experienced hospitality leaders, the busiest time of year offers something even more valuable than increased revenue. It offers clarity.…

January is when businesses set goals. July is when they find out if they’re actually on track. For hospitality operators, the middle of the year offers something more valuable than a progress report. It provides an opportunity to pause, evaluate, and make meaningful adjustments before heading into one of the busiest times of the year.…

Summer is when hospitality looks its best from the outside. Full patios. Busy dining rooms. Packed hotels. Strong event calendars. But behind the scenes, it is also when operations are tested the most. Because volume does not create problems. It exposes them.   Why Summer Magnifies Everything During peak months, small issues become operational problems…

For years, hospitality businesses focused almost entirely on one thing: The guest experience. And while guest satisfaction will always matter, the industry is shifting toward a new reality. The employee experience now plays just as important a role in long term success. Because behind every memorable guest interaction is a team member whose experience at…

Peak season can be one of the most profitable times of the year for hospitality businesses. It can also be one of the most stressful. As guest volume increases heading into summer, many operators feel pressure to hire quickly, fill schedules, and keep operations moving. But in the rush to stay staffed, businesses often make…

Spring brings more than just increased traffic to hospitality businesses. It brings a shift in what guests are looking for. Dining out is no longer just about convenience. It is about experience.   And operators who understand this are seeing stronger engagement, higher guest satisfaction, and deeper loyalty.   What Guests Are Really Looking For…