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.
If reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the hospitality back office is getting reinvented big time.
Reducing usernames and passwords and increasing productivity, single sign-on capabilities will let your staff get to work faster, and with fewer frustrations.
Data, data, everywhere. How can you get the information you need, when you need it? How do you gain actionable insights from the data you have? Integrated analytics can help.
How does your restaurant forecast demand? Is your forecast accurate? We share how demand forecasting can improve accuracy and transform the way you manage scheduling and inventory.
There are many ingredients that go into the perfect schedule, and every manager relies on a slightly different recipe. Learn how to whip up the best one.