Unlocking the potential for profit growth is as simple as having the right menu design strategy. By implementing the concept of a menu engineering matrix, you can leverage an increase in profits of up to 5%. Although it may require some effort, the potential benefits make it worthwhile. Here, we offer insights on how you can successfully implement menu engineering to attract customers and optimize profitability for your business.
The food industry is in the midst of a revolution, and at its forefront are 'dark kitchens', and mysterious eateries that seem to pop up out of nowhere. But what exactly do these shadowy establishments bring to the table? We'll explore how they cater to public demand while avoiding disruption for existing businesses - it's more than meets the eye!
In today's challenging hospitality industry, operators must meet customer expectations and stay up-to-date on rapidly changing trends. To stand out from competitors and ensure a seamless experience anywhere customers maybe when they are ready to order, restaurants need an innovative approach using current technology solutions available. By taking advantage of tech advances...
Restaurants and grocery stores today are faced with the problem of food waste. Each year, US food loss and waste make up 170 million metric tons of carbon dioxide equivalent greenhouse gas emissions — the equivalent of annual CO2 emissions from 42 coal-fired power plants. Aside from households, most food goes to waste from spoilage and overstocking practices in the restaurant industry.
No Spoilers enables you to reduce koncesja a/b/c tax by over 30%. Learn more by contacting us.
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.
No Spoilers is now free to use! The second wave of the COVID-19 pandemic has unfortunately hurt many hospitality businesses once again. We know how difficult this situation is for you and we want to show you that we are in this together.
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.
How can restaurants produce less food waste? In this article, I will outline a few key features that support a more conscious handling of food in restaurant
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.
We do know many of your businesses are hurting because of the COVID-19 pandemic. We have created No Spoilers to support hospitality businesses.
Customer reviews have turned into an important tool to attract new customers. But how significant is the impact of negative reviews on a business?
Negative feedback online or offline can damage your business. So here is how to address the issue and win back an unsatisfied customer:
Restaurant Technology is becoming the new standard of the industry. Fast food giants are at the forefront of adapting & implementing new tech.
What exactly is merchandising? Restaurant with outstanding merchandise stand out and can drastically improve their brand visibility.
From packaged fruit juices to aerated drinks and cocktails, everything contains a high amount of sugar. But how does it affect your health?
Many restaurant owners don’t understand the difference between plant-based, vegan and vegetarian. In simple terms vegetarian means meatless.
As we wrap up this year, it’s best to keep in mind about the upcoming trends for 2020, so you can stay at the forefront of your competition.
It's no secret that employee turnover is one of the major concerns for any restaurant owner. And, this trend is not going to change anytime soon.
What should you be doing to ensure your employees have the right mindset at work and are not facing any mental health issues?
Most of us are unaware of the animal cruelty and health consequences that attribute to this. However, is plant-based meat really the answer?
Food waste is one of the dumbest problems we have created. Here are a few things governments could implement to reduce it.
This month No Spoilers mobile applications will get a serious overhaul. We will be adding the offline mode for both iOS and Android platforms.
Today we sit down with Mateusz, Chief Technology Officer for No Spoilers, to learn more about his journey so far with No Spoilers!
Loyalty programs are one of the most tried methods of customer retention. Though its widely popular only a handful of companies manage to do it perfectly.
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:
For three days, STATION-Berlin became the biggest platform for mixologists, sommeliers, and many other hospitality professionals.
How can bartenders change their habits to embrace a healthier lifestyle? There are three things you can establish today to get on the right track:
Defying the odds of seasonal weather patterns, transportation challenges, and indigent yields are the method of vertical farming. So, what exactly is it?
Fast Casual combines the beneficial elements of having the consumers order at the counter. Consumers still have access to cutlery and plates.
Some companies are setting high standards and leading by example for others. Let's check out a few ways how supermarkets can minimise food waste.
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.
We are happy to announce that next month No Spoilers application will get an upgrade. We are adding the Recipes tab to our web app.
Presenting to you today is our very own Jan Wyrwiński. A Full-time coder and part-time bartender. Watch out for the punchy flavours and smooth lines ;)
Many times, lack of effective staff communication proves to be a deciding factor between the success and failure of restaurants.
Applying the 80/20 rule into your marketing strategy, you will find that around 80% of top reactions come from 20% of your posts on Facebook and Instagram.
As consumers, generation Z is constantly checking online reviews and buying products based on recommendations from friends & family.
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.
If you are an event planner or someone who is looking forward to organizing an event while minimizing waste, then this article is for you.
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.
The highest amount of food waste is generated by households. Adapting to small changes can help curb food waste and save tons of money every year.
The Pareto Principle or 80/20 rule can be extensively applied in the hospitality industry. It simplifies complex data which leads to better decision making.
Food waste! Even though it sounds like a small issue, it's much bigger than what it looks like. So, what can we do to reduce wastage?
Since it’s inauguration, Thailand Startup has been showcasing and paving the way for many Thailand based startups, within a wide variety of specialties.
We are changing our name! We are committed to building great software for the benefit of your restaurant, just under a new brand - No Spoilers!
From the beginning of his career working behind the pub, Jakub Leszczyński knew that his love for the craft of mixology would be undeniable.
The end of the year 2017 was generous to us. We are happy to announce that we won StartUp Europe Awards 2017 Poland in the category of Gastronomy.
On the last weekend of August, we were invited to Summer Camp - a conference focused on innovative business & startups.
Two weeks ago we have presented STKTK solution in front of the Polish Agency for Enterprise Development judging committee.
Since March of this year, we were trying to get into "Start Platforms", program organized by the ETP. Our hard work has paid off. We got in!