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Monday 09:00 - 17:00 Tuesday 09:00 - 15:30 Wednesday 09:00 - 17:00 Thursday 09:00 - 17:00 Friday 09:00 - 17:00 Saturday 09:00 - 17:00

TJB Hospitality consultant

Name: TJB Hospitality consultant
Address: Sharif City Road, Lahore, PK
Telephone: +923334441428
Price range: Not applicable

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TJB Hospitality consultant

Tariq Bajwa
Event Xpret . Hospitality Management Entrepreneur ,F/B Service Coach/Trainer For consultancy or opportunity to serve as an asset

TJB Events Xpret, Hospitality Management & Catering Services

1-New Hotel and Restaurants Opening and Pre-openning Professional , Strategic/Culture Diversity innovative Event Planner

2.Low cost effective operations.

3- Design effective Menu engineering

4.Pos Mgt system

5-Food Cost Control.

6-Improvement of foot fall and sales.

7-Human Resources Mangement Hiring and Staff Training

8-Stan

dardised Recepies management

9-Smart pls system mgt

10- Marketing & Sale , Customer Satisfaction

11-Empoyees satisfaction & Financial Performance

12-Feasibility plans .

25/01/2024

TJB Hospitality consultant and Event Planner I can help with all operational tasks, from how to cost your food menu to implementing a stock system; forecasting for your restaurant to training for your staff.“So if you’re looking to increase your profits and need help forecasting and setting targets, then I’d love to work in your business.”

23/01/2024

TJB Hospitality Consultant experience and demonstrable results are found across hospitality businesses, including QSR, casual dining, full service restaurants, B&Bs and serviced accommodation.

23/01/2024

Tariq Bajwa experience and demonstrable results are found across hospitality businesses, including QSR, casual dining, full service restaurants, B&Bs and serviced accommodation.

21/01/2024

TJB Hospitality Consultant and training Coach:Investing in Hospitality staff training and development initiatives that enhance communication, leadership, collaboration, and the other mentioned human skills is an investment in long-term success, both for the individual employees and the company as a whole.

20/01/2024

What qualifies Tariq Bajwa to support your hospitality SME? Tariq has more than18 years experience backed by relevant qualifications BA(HONs) International Hospitality and Tourism Northumbria University,Newcastle Upon Tyne,United Kingdom first-hand knowledge and a long-standing appointment as Operations & Marketing Director with an international food group.

18/01/2024

A word from TJB Hospitality consultant …“I revel in a new opportunity to support a hospitality business with its operations. Each is unique and I love the challenge of bringing my skills to the table to improve performance, help with profit and loss management, and look at opportunities to create long-term growth.

18/01/2024

TJB Hospitality consultant :What Does HACCP Stand For?
HACCP
If you run a food business or are thinking of starting one, you will know how important it is to ensure the food items you produce and sell are safe. To do this, you need to follow the principles of HACCP. It’s a food safety management system that reduces the likelihood of you harming your customers and helps you comply with the law.

we will explain what HACCP stands for, look at all seven principles and help you understand why following them benefits your food business.

What Is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. Quite a mouthful! It’s a food safety management system. Although it may initially seem daunting (many health and safety processes do), it helps food businesses assess significant risks to food safety.

Think of it as a risk assessment for food. It helps identify hazards and evaluate and control risks.

What HACCP Involves
Just like when you carry out a general risk assessment, there are things you need to take into consideration:

What you do, what could go wrong, what risks could your customers be exposed to
What critical control points do you need to focus on to remove or reduce identified risks to a safe level
What action will you take if something goes wrong
How you will ensure your food safety procedures are followed
How you will check your processes are actually working
How and where will you keep records of your HACCP system
Every food business is different. Whether you sell hot food at a street food market or serve hungry customers at your standalone restaurant or workplace canteen, your HACCP system must be appropriate for your business.

What Is A Food Hazard?
A food hazard is anything that may cause harm when consumed. As a food business, you must identify the stages where hazards could be present in your processes. Once identified, you can remove or reduce them to a safe level.

The three main food safety hazards are:

Microbiological – harmful bacteria
Chemical – chemical contamination
Physical – objects found in food products
Identifying hazards helps reduce the risk of people falling ill after eating something they got from you. It also prevents you from throwing out food, even before it gets to a supplier or consumer, if you discover it is unfit for consumption.

Food Hygiene Courses
Our Food Hygiene Courses provide trainees a thorough understanding of food safety and hygiene guidelines, the facts about food hygiene and the key roles and duties of responsible persons to maintain food hygiene.

Why Is HACCP Important for Your Food Business?
We don’t want to be made unwell or injured when we consume food. We want to enjoy it. Safety must be on your high-priority list as a food business or a business that offers food to clients, customers or even employees. So, implementing a food safety management system, like HACCP, is crucial.

HACCP reduces the risks to those who consume your food products. This means happier, returning customers, fewer complaints and bad reviews. It also reduces the likelihood of recalls of products that are unfit for consumption. Recalls result in financial losses.

Following a strict system is the best way to comply with food safety laws.

Implementing HACCP principles takes time and careful examination of all steps in your food-making processes, but the benefits are worth the effort.

What Are The 7 Principles of HACCP?
What Does HACCP Stand For
There are seven fundamental principles to HACCP. Let’s take a look at each of them:

1 – Conduct a Hazard Analysis
As mentioned before, this is like carrying out a general risk assessment. You are looking at all your processes and procedures to identify hazards that could pose a risk.

List out your hazards in order of severity and how likely they are to occur. You want to consider the consequences of what would happen if each hazard remained unchecked.

2 – Determine Critical Control Points
A critical control point (CCP) is the final point of intervention. It’s also known as a ‘kill’ step. This is your last chance to eliminate or reduce hazards to an acceptable level. Loss of control at this point would lead to an unacceptable risk.

For instance, a critical control point could be where a specific temperature needs to be reached/maintained, for example, during the pasteurisation of milk.

3 – Establish Critical Limits
You know your CCPs now; you must establish the critical limits. Critical limits are the range of minimum and maximum biological, chemical and physical factors at a CCP that must be controlled.

To work these limits out, you must know what makes a product go from safe to unsafe. It could be anything from pH values to temperature.

4 – Establish Monitoring Procedures
You need to monitor your procedures to know whether the CCPs and control limits are under control. Monitoring needs to be consistent and continuous to prevent anything going wrong. Just one small error or slip can lead to disastrous consequences.

5. Establish Corrective Actions
This principle concerns what you do if a critical limit has been breached. What plan do you have in place to correct things? How do you make things safe and prevent this from happening again? You must also have a way to record what went wrong and what you did to rectify things.

6 – Establish Verification Procedures
Verifying that your food management system actually works is done by regularly reviewing it. You can do this by conducting an audit or stress-testing your processes. Putting your system to the test can identify areas where more work may be needed to make your system as airtight as possible.

7 – Establish Documentation
HACCP requires you to keep accurate records of each stage of your safety system. Record keeping is essential. You can include many things, including:

Daily, weekly and monthly checklists
Procedures for removing physical contaminants
Temperature charts
Pest control reports
Training
Cleaning schedules
Audit
Appetite for More?
Is your brain hungry for more food safety knowledge? Training on food safety puts you and your workers on the right track. Our tasty level 2 food hygiene course provides everything you need to know to get started. Learn about what causes food to become unsafe, foodborne diseases, how to control hazards and maintain good hygiene practices.

18/01/2024

TJB Hospitality consultant and Training Coach What Does HACCP Stand For?
HACCP
If you run a food business or are thinking of starting one, you will know how important it is to ensure the food items you produce and sell are safe. To do this, you need to follow the principles of HACCP. It’s a food safety management system that reduces the likelihood of you harming your customers and helps you comply with the law.

we will explain what HACCP stands for, look at all seven principles and help you understand why following them benefits your food business.

What Is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. Quite a mouthful! It’s a food safety management system. Although it may initially seem daunting (many health and safety processes do), it helps food businesses assess significant risks to food safety.

Think of it as a risk assessment for food. It helps identify hazards and evaluate and control risks.

What HACCP Involves
Just like when you carry out a general risk assessment, there are things you need to take into consideration:

What you do, what could go wrong, what risks could your customers be exposed to
What critical control points do you need to focus on to remove or reduce identified risks to a safe level
What action will you take if something goes wrong
How you will ensure your food safety procedures are followed
How you will check your processes are actually working
How and where will you keep records of your HACCP system
Every food business is different. Whether you sell hot food at a street food market or serve hungry customers at your standalone restaurant or workplace canteen, your HACCP system must be appropriate for your business.

What Is A Food Hazard?
A food hazard is anything that may cause harm when consumed. As a food business, you must identify the stages where hazards could be present in your processes. Once identified, you can remove or reduce them to a safe level.

The three main food safety hazards are:

Microbiological – harmful bacteria
Chemical – chemical contamination
Physical – objects found in food products
Identifying hazards helps reduce the risk of people falling ill after eating something they got from you. It also prevents you from throwing out food, even before it gets to a supplier or consumer, if you discover it is unfit for consumption.

Food Hygiene Courses
Our Food Hygiene Courses provide trainees a thorough understanding of food safety and hygiene guidelines, the facts about food hygiene and the key roles and duties of responsible persons to maintain food hygiene.

Why Is HACCP Important for Your Food Business?
We don’t want to be made unwell or injured when we consume food. We want to enjoy it. Safety must be on your high-priority list as a food business or a business that offers food to clients, customers or even employees. So, implementing a food safety management system, like HACCP, is crucial.

HACCP reduces the risks to those who consume your food products. This means happier, returning customers, fewer complaints and bad reviews. It also reduces the likelihood of recalls of products that are unfit for consumption. Recalls result in financial losses.

Following a strict system is the best way to comply with food safety laws.

Implementing HACCP principles takes time and careful examination of all steps in your food-making processes, but the benefits are worth the effort.

What Are The 7 Principles of HACCP?
What Does HACCP Stand For
There are seven fundamental principles to HACCP. Let’s take a look at each of them:

1 – Conduct a Hazard Analysis
As mentioned before, this is like carrying out a general risk assessment. You are looking at all your processes and procedures to identify hazards that could pose a risk.

List out your hazards in order of severity and how likely they are to occur. You want to consider the consequences of what would happen if each hazard remained unchecked.

2 – Determine Critical Control Points
A critical control point (CCP) is the final point of intervention. It’s also known as a ‘kill’ step. This is your last chance to eliminate or reduce hazards to an acceptable level. Loss of control at this point would lead to an unacceptable risk.

For instance, a critical control point could be where a specific temperature needs to be reached/maintained, for example, during the pasteurisation of milk.

3 – Establish Critical Limits
You know your CCPs now; you must establish the critical limits. Critical limits are the range of minimum and maximum biological, chemical and physical factors at a CCP that must be controlled.

To work these limits out, you must know what makes a product go from safe to unsafe. It could be anything from pH values to temperature.

4 – Establish Monitoring Procedures
You need to monitor your procedures to know whether the CCPs and control limits are under control. Monitoring needs to be consistent and continuous to prevent anything going wrong. Just one small error or slip can lead to disastrous consequences.

5. Establish Corrective Actions
This principle concerns what you do if a critical limit has been breached. What plan do you have in place to correct things? How do you make things safe and prevent this from happening again? You must also have a way to record what went wrong and what you did to rectify things.

6 – Establish Verification Procedures
Verifying that your food management system actually works is done by regularly reviewing it. You can do this by conducting an audit or stress-testing your processes. Putting your system to the test can identify areas where more work may be needed to make your system as airtight as possible.

7 – Establish Documentation
HACCP requires you to keep accurate records of each stage of your safety system. Record keeping is essential. You can include many things, including:

Daily, weekly and monthly checklists
Procedures for removing physical contaminants
Temperature charts
Pest control reports
Training
Cleaning schedules
Audit
Appetite for More?
Is your brain hungry for more food safety knowledge? Training on food safety puts you and your workers on the right track. Our tasty level 2 food hygiene course provides everything you need to know to get started. Learn about what causes food to become unsafe, foodborne diseases, how to control hazards and maintain good hygiene practices.

13/01/2024

Tariq Bajwa is an experienced franchise operator and can support franchisors with all aspects of franchising; from site audits within their existing franchise sites to starting a hospitality franchise from scratch.

13/01/2024

Should you need more strategic support for your business, rather than operational support, Tariq Bajwa can step in as a Non Executive Director (NED); advising on strategy for one day a month as a board member, but not undertaking management roles

08/01/2024

TJB Hospitality consultant and training Coach, Mentor.All Hospitality Manager must remember that Involve and empower staff in quality Service improvement and food quality, Delivery sequence.
The fourth step to coach staff on quality standards is to involve and empower them in quality improvement. Staff are the ones who execute the quality standards on a daily basis, and they have valuable insights and ideas on how to enhance them. Therefore, leaders and coaches should solicit and listen to staff's feedback and suggestions on how to improve the quality standards, processes, and outcomes. They should also involve and empower staff in implementing and evaluating the changes and innovations. By involving and empowering staff in quality improvement, leaders and coaches can foster a sense of ownership, engagement, and creativity among them.
Provide ongoing training and support
The fifth step to coach staff on quality standards is to provide ongoing training and support. Quality standards are not static, but dynamic and evolving. They need to be updated and adapted to the changing needs and expectations of customers, markets, and regulations. Therefore, staff need to be trained and supported to keep up with the latest trends, techniques, and technologies in the F&B industry. Training and support should be tailored to the staff's needs, preferences, and learning styles. They should also be interactive, practical, and fun. Training and support should be delivered by qualified and experienced trainers, coaches, or mentors.
The sixth and final step to coach staff on quality standards is to recognize and reward quality performance. Recognition and reward are essential to motivate, appreciate, and retain staff who meet or exceed the quality standards. Recognition and reward should be timely, specific, and meaningful. They should also be linked to the quality standards and the staff's goals and expectations. Recognition and reward can be formal or informal, individual or team-based, monetary or non-monetary. They can include praise, certificates, bonuses, incentives, promotions, or opportunities.

05/01/2024

How can a TJB Hospitality consultant help my business? . Hospitality Consultant will help you with the areas of the business you discussed during the consultation. A good Hospitality Consultant will also make recommendations and suggestions to improve business performance throughout the working relationship. A Hospitality Consultant may work with you on an hourly rate or a project rate. They will help your business to improve based on first-hand knowledge and experience. A good consultant will be a professional networker with a 'black book' of contacts; this makes them a one-stop shop for all your business needs. The contact book benefits start-ups as the consultant will have reliable, vetted suppliers for the opening process. Due to the varied nature of consulting, there are many ways a Hospitality Consultant can help you improve your business. A good Hospitality Consultant will present action plans and follow-up reports throughout the working relationship to track and show

03/01/2024

How much does it cost to employ someone into a flexible Operations Director role?At TJB Hospitality Consultant Ltd we are always transparent about our pricing to reassure clients of the value we offer to everyone on our books.To take Tariq Bajwa on as a part-time Hospitality Consultant in an Operations Director will depend on the number of hours you wish to commit to weekly. The contract between your business and ours agrees a minimum of six hours per week for this contract, for at least three months, going to a three month rolling contract after that period if you choose to renew.To best support the unique needs of your business hours can be used on an ad hoc basis or in a block booking as agreed by both parties.

03/01/2024

TJB Hospitality business development consultant.I've received 100 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉I need continue 💖 your support and Help . Kindly like and comments on my posts Thank you

03/01/2024

TJB Hospitality consultant.I've received 100 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉I love you 💖 I need your continuous support and help.Thank u once again

02/01/2024

TJB Hospitality business development consultant and Event Planner. The hospitality industry has always been dynamic, continuously adapting to changing consumer preferences and technological advancements. As we look ahead to the next ten years, the hospitality sector is poised for a profound evolution, driven by innovative technologies, shifting consumer behaviors, and a greater emphasis on sustainability.

02/01/2024

TJB Hospitality consultant and Event Planner Menu performance analysis is a crucial part of F&B operations, as it helps you optimize your menu design, pricing, profitability, and customer satisfaction. By tracking and evaluating key metrics, such as sales, costs, contribution margin, popularity, and mix percentage, you can identify your best-selling and most profitable items, as well as your underperforming and unprofitable ones. In this article, you will learn how to analyze your menu performance using four simple steps.
Step 1: Collect data
Gathering data on your menu items is the first step in the process. You can use your point-of-sale (POS) system, inventory records, invoices, and receipts to collect information on sales, costs, contribution margin, popularity, and mix percentage for a specified period of time, such as a week, a month, or a season. Sales indicate the number and value of each item sold. Costs refer to the direct and indirect expenses of producing each item, including food, labor, and overheads. Contribution margin is the difference between the sales and costs of each item and shows how much each item contributes to your profit. Popularity is the percentage of each item sold out of the total number of items sold which reveals how much demand each item has. Mix percentage is the percentage of each item sold out of the total number of items in its category - such as appetizers, entrees, or desserts - which demonstrates how well each item competes with its peers.
Step 2: Categorize items
The second step is to categorize your menu items based on their contribution margin and popularity. You can use a menu engineering matrix, which is a tool that divides your menu into four quadrants: Stars, Plowhorses, Puzzles, and Dogs. Stars are items with high contribution margin and high popularity; they are your best items that generate the most profit and demand. Plowhorses are items with low contribution margin and high popularity; they generate low profit but high customer satisfaction. Puzzles are items with high contribution margin and low popularity; they generate high profit but low demand. Finally, Dogs are items with low contribution margin and low popularity; these are your worst items that g

02/01/2024

TJB Hospitality business development consultant. Our Areas of expertise / confidential

Personal and kitchen hygiene.
Food Planning and preparation.
Planning menus.
Kitchen Management.
Banquets./Display/decorum
Room Service.
Special Diets.
Classic Dishes.
Cost Control.
Wastage Control.
Par level of stores.
Gala dinner courses.
Formal dinner courses.
Theme nights.
Experts in seafood & produce variety of sauces.
Diet plan.
Restaurant decorum & special displays.
7 meal courses.
Outside banquets / special events/ VIP Moments
Developing menus.
Developing team.
Skilled training.

01/01/2024

As a Hospitality Consultant there are numerous ways Tariq Bajwa can support your SME, but in this article we’re going to look specifically at Operations.Like why your restaurant, bar, hotel or takeaway business might need an Operations Director? And how having one on a part-time basis can help you to grow, make savings and increase profits.

01/01/2024

If you Need help managing your KPIs?At TJB Hospitality consultant Hospitality Consultant Ltd I offer KPI training sessions and a full review of your KPIs and management systems.

01/01/2024

TJB Hospitality consultant Transactional vs transformational leadershipWhen managing KPIs, it is important to consider and reflect on your leadership style. Transformational leadership, whereby a manager motivates and inspires their workers, is a great way to make your team feel empowered and committed to achieving the organisation’s objectives. On the other hand, transactional leadership is much more structured and can be viewed as top-down management (often demotivating in my opinion, but necessary in certain situations). Transformational leadership is my preferred style, and I have seen KPIs improve when this leadership is in place as employees feel engaged in the process

01/01/2024

TJB Hospitality consultant Focus on the good, not just the bad :Don’t just focus on bad performance – rather, incentivise your staff so their individual performance improves, thereby helping the company in a bigger sense. For example, if you are a food and beverage establishment, run a competition to find the best upseller on a monthly basis, and the winner receives £xx. A small incentive could equate to more revenue if your staff are motivated to upsell, making it worth the spend.

01/01/2024

TJB Hospitality consultant Scollops with black pudding and a saffron butter sauce

31/12/2023

TJB Hospitality consultant The year 2023 has been an unpredictable ride through the many issues , protests,Wars and many more difficulties that had made living life quite hard for people across the globe. But as we near the end of this year, we all should accept the fact that with every passing year, one should leave behind the bad memories and mistakes.

So now, as we embrace the upcoming year, 2024, let us all be positive and cheery with shining spirits and aspirations for the future. We should vow to not let the negative times affect us in looking forward to the future and working hard to achieve our dreams and ambitions. So, let us all embrace the new year with much-needed hopes and happiness.

Happy new Year 2024 All Friends ❤️❤️

28/12/2023

TJB Hospitality consultant THE TOP 4 GUEST LOYALTY TRENDS &
PREDICTIONS TO WATCH FOR IN 2024.. By :Tariq Bajwa.TJB Hospitality Business Management Professional.We are officially on the eve of a new year, already moving through the holiday season at the
signature “blink-and-you-might-miss-it” pace that is seemingly synonymous with this time of year. From Thanksgiving celebrations to Christmas festivities, end-of-year reflections, and year.ahead preparations, our personal and professional calendars are likely brimming with activity and commitments. But this year, perhaps more than any other, feels especially monumental, as 2022 was not only the year the world returned to relative normalcy – it was the year the The hospitality industry finally roared back to life. We are specifically, reviewing the loyalty segment of the hospitality industry to identify the foremost trends expected to turn legacy loyalty on its head in favor of a new kind of loyalty in 2023:
1. Guests Crave Personalization and Connection.
If the theme of 2021 was ‘the new normal,’ the theme of 2022 was surely connection and experiences. After two years of pandemic-related closures and limitations, it seems we found our post-pandemic redemption through rekindled connections and in-person moments shared with friends, family, and even the brands we purchase from. Consumer values have been recalibrated to embrace life after the pandemic in new ways, and hotel loyalty programs are expected to adjust accordingly.To this effect, the Qualtrics (Nasdaq: XM) 2023 Global Consumer Trends Report revealed that consumer loyalty will be won through personal connections, not pure efficiency. The human desire to be heard and understood is universal, especially in today’s digital world, said Bruce Temkin, head of Qualtrics XMInstitute. With all the economic, political, and medical uncertainties over the next couple of years,
organizations need to get even better at recognizing and responding to shifts in customers' thinking and feeling to retain their loyalty.Simply put, travelers are no longer content to demonstrate loyalty towards brands that fail to offer a personalized experience aligned with their values. Guests want to feel connected to the hospitality brands they book with. Hotels can capitalize on this preference by curating personalized, value-driven loyalty programs that make guests feel seen, heard, and understood. Now, more than ever before, hotels should look to encourage emotional loyalty and treat guests as valued members of their community rather than transient customers.
2. Loyalty Programs will Reign Supreme as Cookies Come to an End.
In case you missed it, Google plans to phase out third-party cookies by 2023/2024 as part of its “privacy sandbox” program for Chrome. While this is great news for consumers who are increasingly wary of the digital capture of their data, it is expected to be a shock for brands that rely on that data capture to curate a personalized customer experience. Fortunately for hotels, modern loyalty programs represent an ethical and
effective way to capture guest data through the power of incentivization.
3. Delayed Gratification is Out; Instant Gratification is In.In a recent survey of nearly 3,000 US adults, 45% of Millennials said technology has made them more
impatient than they were five years ago. Millennials have been dubbed the generation of “instant gratification.” Moreover, 80% of millennials and 68% of non-millennials say they would be more than willing to enter a premium loyalty program of their favorite companies if offered and if the benefits and perks are valuable. 4. It’s Time to Break the Loyalty Mold
To be frank, many loyalty ‘perks’ traditionally offered by hotels are as impersonal as they are predictable and boring. In many cases, guests will continue to save and accumulate their loyalty points to hit a higher,
more exciting tier of rewards, only to have their points expire before being used. But do loyalty rewards have to be that way? Can’t we look beyond a free bottle of champagne or an extra night at the hotel to offer guests rewards that surprise them, excite them, or help to solve problems?
Finally, it’s time to break the traditional loyalty mold. Moving beyond the confines of a one-size-fits-all points system, hotels can redefine what loyalty rewards look like, in addition to what guest behaviors are
rewarded. Should a booking decision be the only action rewarded by hotels? Certainly not, and hotels are now leveraging their loyalty programs to inspire engagement with guests at various touchpoints, such as
leaving a review or offering feedback, or even rewarding them for making responsible choices while traveling (i.e., actions that empower environmental sustainability). In fact, sustainability is one of the For foremost hospitality trends heading into 2024 and using this new framework, hotels can incentivize guests to be engaged visitors to their property and citizens of the world.Travelers today don’t only expect personalization and convenience from hospitality brands – they also expect more tangible rewards. While loyalty systems of the past have exclusively relied on the promise of delayed gratification via a volume-based model, new-age loyalty platforms work to abandon that
framework entirely.
The best part? Data gleaned directly from guests in exchange for rewards and perks is more likely to be authentic and accurate than second and third-party data. In 2024 (and beyond), loyalty programs are expected to become a key revenue driver for hotels and airlines with the help of comprehensive, AI powered technology.
We learned the original rules of hotel loyalty, and in 2024, it’s time to break them. Modern loyalty platforms are dynamic, exciting, personalized and can delight guests. In turn, guests are given a better on and off-property experience, while hotels forge stronger connections with guests, generate business.defining insights, and maximize conversion rates.
Having read and understood the TJB Hospitality business Management Consultant.Thank you

Address

Sharif City Road
Lahore

Opening Hours

Monday	09:00 - 17:00
Tuesday	09:00 - 15:30
Wednesday	09:00 - 17:00
Thursday	09:00 - 17:00
Friday	09:00 - 17:00
Saturday	09:00 - 17:00

Telephone

+923334441428

Website

https://www.facebook.com/tariq.bajwa.750

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Tariq Bajwa experience and demonstrable results are found across hospitality businesses, including QSR, casual dining, full service restaurants, B&Bs and serviced accommodation. #fromuselesstoremarkable #productive #ResilienceUnleashed #ThinkBig #consistency #success #hardwork #excellence #results #transform TJB Hospitality consultant Tariq Bajwa @followers Bajwa Family Group UNESCO Hotel Grand Arena Nadia Delacruz Hotel Elites,Nathiagali. iListen Dave Buxton Trey Maya Judith arguelles Miss Annette's Little Farm in the Big City Australian High Commission, Pakistan Chesney Claire Chardon Sign Shack Jasim Uddin official Mustafa Zaki Syed Zulfiqar Hussain Ruby Malik

TJB Hospitality can help with all operational tasks, from how to cost your food menu to implementing a stock system; forecasting for your restaurant to training for your staff.“So if you’re looking to increase your profits and need help forecasting and setting targets, then I’d love to work in your business.”

TJB Hospitality Management business Consultant and training Coach & Event Planeer

TJB Hospitality Management Consultant and Event Planner

Laura is an experienced franchise operator and can support franchisors with all aspects of franchising; from site audits within their existing franchise sites to starting a hospitality franchise from scratch. @followers Tariq Bajwa Hotel Elites,Nathiagali. Hotel Grand Arena Nadia Delacruz Bajwa Family Group TJB Hospitality consultant Miss Annette's Little Farm in the Big City Trey Maya Dave Buxton UNESCO Tariq Bajwa Chesney Claire Australian High Commission, Pakistan Judith arguelles iListen Chardon Sign Shack Jasim Uddin official Ruby Malik Saqib Hussain #fromuselesstoremarkable #ResilienceUnleashed #productive #consistency #thinkbig #success #hardwork #excellence #results #transform

Tariq Bajwa TJB Hospitality consultant Bajwa Family Group Hotel Elites,Nathiagali. Hotel Grand Arena Nadia Delacruz Tariq Bajwa UNESCO @followers Dave Buxton iListen Trey Maya Miss Annette's Little Farm in the Big City Judith arguelles Chesney Claire Australian High Commission, Pakistan Chardon Sign Shack Jasim Uddin official Ruby Malik Saqib Hussain @experience and demonstrable results are found across hospitality businesses, including QSR, casual dining, full service restaurants, B&Bs and serviced accommodation.

TJB Hospitality business development consultant and Event Planner and training Coach

TJB Hospitality Management Consultant and training Coach

TJB Hospitality Consultant & Event Planner

TJB Hospitality business development consultant Sales Manager must remember that Involve and empower staff in quality improvement The fourth step to coach staff on quality standards is to involve and empower them in quality improvement. Staff are the ones who execute the quality standards on a daily basis, and they have valuable insights and ideas on how to enhance them. Therefore, leaders and coaches should solicit and listen to staff's feedback and suggestions on how to improve the quality standards, processes, and outcomes. They should also involve and empower staff in implementing and evaluating the changes and innovations. By involving and empowering staff in quality improvement, leaders and coaches can foster a sense of ownership, engagement, and creativity among them. Provide ongoing training and support The fifth step to coach staff on quality standards is to provide ongoing training and support. Quality standards are not static, but dynamic and evolving. They need to be updated and adapted to the changing needs and expectations of customers, markets, and regulations. Therefore, staff need to be trained and supported to keep up with the latest trends, techniques, and technologies in the F&B industry. Training and support should be tailored to the staff's needs, preferences, and learning styles. They should also be interactive, practical, and fun. Training and support should be delivered by qualified and experienced trainers, coaches, or mentors. The sixth and final step to coach staff on quality standards is to recognize and reward quality performance. Recognition and reward are essential to motivate, appreciate, and retain staff who meet or exceed the quality standards. Recognition and reward should be timely, specific, and meaningful. They should also be linked to the quality standards and the staff's goals and expectations. Recognition and reward can be formal or informal, individual or team-based, monetary or non-monetary. They can include praise, cert

TJB Hospitality Consultant. I can help with all operational tasks, from how to cost your food menu to implementing a stock system; forecasting for your restaurant to training for your staff.“So if you’re looking to increase your profits and need help forecasting and setting targets, then I’d love to work in your business.”

How can a TJB Hospitality Consultant help my business? TJBHospitality Consultant will help you with the areas of the business you discussed during the consultation. A good Hospitality Consultant will also make recommendations and suggestions to improve business performance throughout the working relationship. A Hospitality Consultant may work with you on an hourly rate or a project rate. They will help your business to improve based on first-hand knowledge and experience. A good consultant will be a professional networker with a 'black book' of contacts; this makes them a one-stop shop for all your business needs. The contact book benefits start-ups as the consultant will have reliable, vetted suppliers for the opening process. Due to the varied nature of consulting, there are many ways a Hospitality Consultant can help you improve your business. A good Hospitality Consultant will present action plans and follow-up reports throughout the working relationship to track and show

How can a TJB Hospitality Consultant help my business? TJB Hospitality Consultant will help you with the areas of the business you discussed during the consultation. A good Hospitality Consultant will also make recommendations and suggestions to improve business performance throughout the working relationship. A Hospitality Consultant may work with you on an hourly rate or a project rate. They will help your business to improve based on first-hand knowledge and experience. A good consultant will be a professional networker with a 'black book' of contacts; this makes them a one-stop shop for all your business needs. The contact book benefits start-ups as the consultant will have reliable, vetted suppliers for the opening process. Due to the varied nature of consulting, there are many ways a Hospitality Consultant can help you improve your business. A good Hospitality Consultant will present action plans and follow-up reports throughout the working relationship to track and show

TJ Bahwarchi - The Event Planner and Hospitality business development consultant

By : Tariq Javaid.TJB Hospitality Business Management Professional We are officially on the eve of a new year, already moving through the holiday season at the signature “blink-and-you-might-miss-it” pace that is seemingly synonymous with this time of year. From Thanksgiving celebrations to Christmas festivities, end-of-year reflections, and year.ahead preparations, our personal and professional calendars are likely brimming with activity and commitments. But this year, perhaps more than any other, feels especially monumental, as 2022 was not only the year the world returned to relative normalcy – it was the year the hospitality industry finally roared back to life. We are specifically, reviewing the loyalty segment of the hospitality industry to identify the foremost trends expected to turn legacy loyalty on its head in favor of a new kind of loyalty in 2023: 1. Guests Crave Personalization and Connection If the theme of 2021 was ‘the new normal,’ the theme of 2022 was surely connection and experiences. After two years of pandemic-related closures and limitations, it seems we found our post-pandemic redemption through rekindled connections and in-person moments shared with friends, family, and even the brands we purchase from. Consumer values have been recalibrated to embrace life after the pandemic in new ways, and hotel loyalty programs are expected to adjust accordingly. To this effect, the Qualtrics (Nasdaq: XM) 2023 Global Consumer Trends Report revealed that consumer loyalty will be won through personal connections, not pure efficiency. The human desire to be heard and understood is universal, especially in today’s digital world, said Bruce Temkin, head of Qualtrics XM Institute. With all the economic, political, and medical uncertainties over the next couple of years, organizations need to get even better at recognizing and responding to shifts in customers' thinking and feeling to retain their loyalty.Simply put, travelers are no longer co