You can source the finest coffee in the world and have the latest equipment, but a café will only ever be as successful as the team behind it. Tobias Pearce explores why strong leadership, structured training and HR support are game changers when it comes to delivering the best hospitality experiences – and ensuring operators stay profitable
Whether you’re a Michelin-star restaurant or a scaled branded coffee chain, success in hospitality means delivering impeccable products and service across hundreds of customer interactions daily.
It’s a harsh reality that even occasional poor customer experience can quickly tarnish a brand’s hard-earned reputation. In an industry where emotional intelligence and a solutions-driven mindset are just as important as technical skill, leadership and training are the glue that holds a team together in fast-paced and complex hospitality environments.
“Many people underestimate how difficult it is to run a bar or restaurant,” says Thomas Nørøxe, CEO of global operator Joe & The Juice. Founded in 2002 by Kaspar Basse, Joe & The Juice was a pioneer of lifestyle hospitality with a focus on healthy food and beverages, premium coffee, sustainability and casual style of service.
