The current restaurant industry is flooded with several different technologies. This makes it one of the most lucrative markets for start-ups and business minds. The same can’t be said for restaurant owners, who are often skeptical while adapting to technology. Yet they are not the ones to be blamed.
Michal Kowalkowski, the Chief Executive Officer (CEO) of No Spoilers, shares in his interview with GoodFirms how they developed this feature-rich inventory management software to help businesses perform eminently with ingenious tools, superior functionality, and value-added inventory management.
We all want to make decisions that will impact our environment in a positive way. As a consumer, we want to support businesses that take action to be eco-friendly. As a business owner who takes sustainability seriously, you want to be recognized for all the good you are doing.
Are you wondering how to raise profits at your venue? How to check your actual food and bev cost? How to verify KPI’s? How to stop overordering to reduce your losses and food waste? Then you’re in the right place! Inventory control, when done correctly, will enable you to achieve all this. Download our free ebook.
There are a number of things you can start doing today, during the shutdown, to help your business grow, to serve your customers however possible.
What exactly is merchandising? Restaurant with outstanding merchandise stand out and can drastically improve their brand visibility.
Many restaurant owners don’t understand the difference between plant-based, vegan and vegetarian. In simple terms vegetarian means meatless.
Food waste is one of the dumbest problems we have created. Here are a few things governments could implement to reduce it.
Today we sit down with Mateusz, Chief Technology Officer for No Spoilers, to learn more about his journey so far with No Spoilers!
Health is no longer measured in the number of calorie intake. Instead, it's measured by what you eat and its nutritional value.
Bar Convent Berlin a three-day event surpassed 15,000 visitors this year. Here is what our team had to say about their experience at BCB 2019:
Many examples can be attributed when applying the 80/20 rule in regards to staff management. 80% of your sales comes from 20% of your staff.
With mouth-watering food comes eye-watering waste. Every year, tons and tons of food waste is produced in the hospitality industry.
20% of your guests make up for 80% of your sales. This implicates that your focus should be to please your customers to the best of your abilities.
20% of your requested items get ordered 80% of the time. For example, at a fine dining restaurant, a guest will order an item that they are familiar with.
Recently as 2016, more and more non-alcoholic options such as beer, wine, and spirits have been hitting the market to meet the ever-growing demands.
ABC analysis optimizes your hospitality inventory control by segregating your products into categories from the most important to the least important and everything in between.
Serving small portion sizes is the new trend in the hospitality industry. Restaurants are adopting this new trend for reducing food waste and saving money.
From the beginning of his career working behind the pub, Jakub Leszczyński knew that his love for the craft of mixology would be undeniable.