Amid the pandemic, there was a lot written on business agility and the ability to pivot business models in reaction to the dynamic environment. The year 2020 certainly put the hospitality industry to the test. There were encouraging success stories in every segment, from ghost kitchens to virtual concepts to retail offerings, including full service and hotel food & beverage. The year also brought a new awareness that while there have been advances in hospitality technology adoption, much of the industry felt they were unable to pivot quickly in response to COVID-19.
- The importance of a flexible labor model.
- Changes in revenue centers and day parts.
- Forecasting best practices.
- Technology that can help make managers successful.
Labor continues to be the most pressing pain point for operators today. As the industry looks forward to getting back to business at full capacity, there’s never been a better time to address how all these changes affect the way we staff our restaurants and budget for labor. Any operator looking to become more agile and build a labor model that gives your team the flexibility to adapt to whatever comes next, we invite you to view this timely webinar on-demand.
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We take a look at utilizing supplier management and purchasing to mitigate cost price inflation, and how operators are using technology to streamline processes and improve efficiencies.
Using spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise.
The following cities and states have minimum wage increases effective July 1. In a perfect world, you’ve already updated your employee wage rates, but if we’ve learned anything about the last year, nothing is perfect.