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Learn what’s new or trending in your industry, read our latest analysis of compliance requirements, and see how our customers are finding success with workforce management and inventory technology.
2022 is halfway over, and that means time for a new slate of state and local regulations coming into effect. We’re big on helping your business maintain payroll and labor compliance, so we’ve laid out every U.S. jurisdiction upping their minimum wage, tip credits, and tipped cash wage rates starting July 1, 2022.
Those who can hire during the labor shortage hold a huge advantage over competitors. That ability doesn’t come from luck (mostly), but through intentional decisions that make positions stand out to applicants and create a hiring process that continually engages applicants, to keep the position top-of-mind.
Payroll administration in hospitality is a major constraint, especially when considering how satisfying guest needs is the most fulfilling aspect of the job.
Restaurants this time last year were largely optimistic, seeing lockdown restrictions lift left and right while hungry customers returned to their favorite eateries.
The labor shortage across the beleaguered service industries means the ability to hire the right talent has never been more essential.
The Great Resignation has rocked the service industries, and many organizations struggle to control turnover. For managers on the ground level of these industries, especially retail, scheduling has never felt harder.
American hospitality businesses are coming up on the two-year anniversary of sudden shutdowns. While some recovery has brought improved revenues, major industry-wide labor and supply shortages have hampered operations and guest sentiment.
The past year has seen employee turnover reach an all-time high, and you’ve likely experienced it at your own business. Workers are reevaluating their jobs in record numbers, and many are not afraid to work at companies that better meet physical and mental needs.
An understanding of comps and voids is key to loss prevention in the restaurant business. What restaurant manager hasn’t had a night when your server approached you right before checkout with an appetizer comp that he didn’t tell you about? Or that time your till was short $7.99 because of a void you forgot to enter for a dish the cook never made?
US hotels contribute to the generation of 131 billion pounds of food waste every year, resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.