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Bald Consulting

Name: Bald Consulting
Address: Shrewsbury, GB
Telephone: +48791227487

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Bald Consulting

Where ethics meet excellence.

We empower hospitality organisations to align profit with purpose through culture transformation, behavioural insight, and strategies that honour both people and performance.

10/06/2026

Restaurants obsess over consistency on the plate.
Far fewer obsess over consistency in the interaction.
Yet guests remember both as a single experience.
Brand equity is built—or destroyed—one conversation at a time.
My latest piece examines the operational gaps that quietly undermine even the most ambitious hospitality brands.

👇

03/06/2026

The chef who is afraid to tell you the eggs ran out will do something stupid instead.

That is not a courage problem.
It is a culture problem.

I have seen this many times across different organisations, and it became the main driver behind starting my consultancy focused on ethical leadership.

In this week’s article, I explore how fear impacts team performance and share three practical ideas to improve it.
Enjoy the read.

🔗 Link in comments 👇

27/05/2026

A new manager walks into a restaurant with a rota due tomorrow and zero onboarding.

Most of them fail before the first month is over.

Not for lack of competence.
For lack of structure in which competence could have taken root.

Three mistakes that end most new hospitality managers:

Moving too fast before they've built trust.
Managing by authority instead of earned credibility.
Focusing upward — instead of on the lateral relationships that actually make the operation work.

New article — three onboarding phases that change this. No corporate tools required.

🔗 Links in comments 👇

20/05/2026

You raised the hourly rate.
You introduced employee of the month.
You added attendance bonuses.

You're still losing people.

Self-Determination Theory explains why — and a meta-analysis of 128 studies confirms it: contingent external rewards consistently undermine intrinsic motivation that was already there.

An attendance bonus can make someone show up.
It won't make them want to.

New article — three psychological needs that actually drive retention and three actions without an HR budget.

🔗 Link in comments 👇

13/05/2026

Most hospitality managers discover an engagement problem at the moment of resignation.

The signal was visible for weeks. There was just no system for reading it.

Disengagement is not a sudden state. It is a direction — with five observable signals that precede a resignation by weeks or months.

New article: how to monitor team engagement without surveys or an HR department — 15 minutes a week and five questions that give you a directional picture before the problem reaches the surface.

🔗 Link in comments

06/05/2026

Every conference, every vendor pitch, every industry article talks about the AI revolution in hospitality.

Some of it is real.
Most of it is marketing.

And most operators I talk to feel simultaneously bombarded by AI messaging and completely unclear about what to actually do.

New article — an honest map without the hype:

✅ What's genuinely working (and produces results within a week)
⚠ What's mostly marketing for independent operators
🎯 3 AI prompts that recover 3–6 hours of your week

No vendor recommendations. No hidden agenda.

🔗 Link in comments 👇

29/04/2026

Your guest doesn't remember the main course.
They remember how the evening ended.

Daniel Kahneman proved this in 1993.
Most hospitality operators have never heard of it.

The peak-end rule: people don't evaluate an experience as the average of all its moments. They judge it by two points — the emotional peak and the ending.

What does the end of a typical restaurant visit look like?
Guest waits for the bill. Card terminal. Tap or pin.
"Thank you, have a good evening" without eye contact. They leave.

That sequence is the last thing the guest's brain encodes before rating the entire evening.

New article — what you can change, with no budget, from the next service.

🔗 Link in comments 👇

22/04/2026

Your restaurant loses more to poor briefings than to food waste.
And nobody measures it.

Food waste ends up in a report.
A missed briefing ends up nowhere.

The allergen the server didn't know about.
The wine flight the sommelier was meant to suggest — but nobody told the team.
The anniversary table that the briefing would have flagged — but didn't happen.

None of those costs appear in any waste log.

New article — three scenarios and the 10-minute briefing structure that changes it.

🔗 Link in comments for english and polish readers👇

15/04/2026

🇵🇱 Link do polskiej wersji artykułu znajdziesz w pierwszym komentarzu.
🏴󠁧󠁢󠁥󠁮󠁧󠁿Chef of the year. Worst person in the building.
What do you do?

This is the question nobody in hospitality wants to answer honestly.
Because there is no clean answer.

Keep them — and teach the whole team that results justify conduct.
Let them go — and lose what took years to build.
Contain them structurally — and wait for the resentment to detonate.

New article — three scenarios, their real cost, and the one conviction that stays with you after reading.

🔗 Link in comments 👇

07/04/2026

I said the same thing three times.
The employee nodded. Nothing changed.

For a long time I blamed them. Told myself they weren't listening. Didn't care.

It wasn't until I stopped explaining — and started asking — that I realised the problem was somewhere else entirely.

Most feedback in hospitality doesn't work. Not because people are difficult. Because feedback arrives too late, lands too vague, and gets delivered in a way that triggers stress instead of reflection.

New article on the blog — for any manager who's ever said the same thing one too many times.

🔗 Link in comments 👇

Address

Shrewsbury

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+48791227487

Website

http://www.baldconsulting.co.uk/, https://cal.com/jan-howh0f/a-free-20-minute-hospitality-health-check-call, http://www.

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