Home' Hospitality Business : HB DEC 2015 Contents Hospitality BUSINESS | December 2015 / Januar y 2016 | 7
WORK SMARTER, NOT HARDER
Coming up to the silly season can often be
a stressful time for our industry, with busy
businesses, staff on leave and managing stock
levels. It can all lead to increased stress. If
even the thought of this stresses you out,
you’re not alone. A recent survey suggests that
62 per cent of business owners have increased
stress levels at work at this time of year. And if
you’re a small business owner doing multiple
roles in the business, you are even more likely
to be stressed!
Many old school philosophies are based on the
principle that if you’re not stressed, you’re not
working hard enough. However, there has been
a revolution in the world of business recently
with many influential leaders speaking up
about how important it is to take time out and
ensure you have a balance in your working life.
Obviously it’s a little difficult to take a holiday
when your business comes into a busy and
profitable time of year. We need to make hay
while the sun shines but remember to look after
yourself along the way.
Believe it or not, your stress can pass over
to your employees, co-workers and loved
ones. In this whirlwind of an industry we call
hospitality, working smart helps you succeed
better than working hard sometimes. If you’re
feeling stressed, burned out or just plain ol’
tired, you may think your best bet is to try and
power through it. Instead, know your limits and
take breaks when needed.
If things are really overwhelming, consider
taking a day off. Although it may seem
counterintuitive at first, taking a “mental
health day” recharges your brain; gives you a
better perspective and, most importantly, it
gives you time to relax.
At the Association we are always here to
assist with anything you or your business may
need. So please do give us a call if you need
assistance over this time.
I wish you all a profitable, busy season and all
the best for the New Year.
Believe it or not, your stress can pass over to your employees, co-workers
and loved ones. In this whirlwind of an industry we call hospitality, working
smart helps you succeed better than working hard sometimes.
FERGBURGER WOWS THE WORLD
With the global demand for more casual
dining styles, burgers are big business.
This trends suits hospitality operators too,
helping them keep food and labour costs
in check – costs which have become eye
watering for some.
And Queenstown’s famous Fergburger
joint is rated globally according to the
Lonely Planet travel guide, which named
Fergburgers the world’s “best and bizarre.”
Lonely Planet says the quirky, already
world-famous joint “serves protein-heavy
fodder” to many punters who then tackle
the most extreme tourist activities available.
With this country arguably home to the
world’s best lamb, Ferg’s Lamb Burger
was singled out by the guide. The Little
Bambi venison burger, the Codfather fish
burger and the Cockadoodle Oink were
Other burger hotspots named by Lonely
Planet include Burger & Barrel, New York;
Dromedary Delight in Fez, Morocco and
Big Bird, in Cape Town.
NEW SKYCITY VENUE: ANDY’S
BURGERS & BAR
Burgers go uptown too, as part of SkyCity’s
new $24m atrium upgrade. Andy’s Burgers &
Bar opens this month, as the Casino’s latest
dining option – a gourmet burger offering.
Head chef is Brazilian-born, Renato
Passoni Ribeiro – ex-Bellota, dine by Peter
Gordon and Federal Delicatessen, who says
Andy's menu is uncomplicated and features
all the burger classics with a modern twist.
Drinks on offer include dessert-inspired
milkshakes, Emmerson’s craft beer on tap,
plus a wide range of bourbons. A revamped
Sky Tower café on level 50 in partnership
with Kapiti, is also due to open this month.
SkyCity Auckland general manager John
Mortensen says one in three international
visitors visit the Sky Tower, “and we want
to give them the very best Kiwi welcome
that we can.”
Burgers go uptown: Andy’s at SkyCity.
FOOD fo r
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