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.
Employees Entering Too Many Comps and Voids? How to Prevent Waste in Your Restaurants
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?
Back (Office) to the Future: The 4 Trends IT Leaders Need to Know
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.
Rethinking Pay Norms: How Retailers Can Attract Exceptional Talent
The month of September 2021 saw 4.4 million U.S. workers quit their jobs — an astonishing three percent of the entire workforce. Fueling these resignations are long-standing worker complaints of low pay and stressful working conditions in entry-level positions.
What Hotel Menu Trends Will Define 2022?
Experts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands?
Is it a Win-Win? Make Sure Your Food Suppliers are Grade-A
Food and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost.