In the fast-paced world of modern restaurants, efficient inventory management is the key to success. The traditional methods of manually tracking and managing inventory are time-consuming and prone to errors, leading to wastage, stockouts, and operational inefficiencies. However, a groundbreaking solution has emerged that is transforming stock control in the restaurant industry: RFID (Radio Frequency Identification) technology. In this article, we'll delve into the specifics of how RFID technology works and explore the multitude of benefits it brings to smart inventory management.
In today's fast-paced and interconnected world, the hotel industry has undergone a digital transformation to meet the evolving needs of guests. With the convenience of online booking, personalized experiences, and smart room technologies, hotels are at the forefront of technological innovation. However, as hotels embrace these advancements, the importance of cybersecurity cannot be overstated. The potential risks and consequences of cyberattacks highlight the critical need to safeguard guest data in the digital age.
In today's rapidly evolving dining landscape, restaurants are constantly seeking innovative ways to provide exceptional guest experiences while optimizing operational efficiency. One such innovation that has gained traction is tabletop ordering devices. These interactive gadgets are changing the way customers interact with menus, place orders, and even pay their bills. In this article, we'll delve into the world of tabletop ordering devices and explore how they are enhancing guest engagement and streamlining service in the restaurant industry.
In the realm of the hospitality industry, the MICE sector - an acronym for Meetings, Incentives, Conferences, and Exhibitions - holds immense potential for driving business growth and establishing a strong reputation. For hotels and venues, strategically engaging with the MICE industry can lead to enhanced revenue streams, increased occupancy rates, and elevated brand visibility. In this article, we will embark on a comprehensive journey through the MICE landscape, uncovering its various dimensions, and uncovering strategies to effectively attract and secure bookings within this dynamic sector.
For businesses that deal with inventory, determining the value of their stock is a crucial aspect of financial management. The choice of inventory valuation method can significantly impact a company's financial statements and tax liabilities. Three commonly used inventory costing methods are First-In, First-Out (FIFO), Last-In, First-Out (LIFO), and Weighted Average Cost (WAC). In this article, we will explore each of these methods, understand how they work, and discuss their implications on inventory valuation and profitability.
As a restaurant owner or manager, ensuring the safety of your customers should always be a top priority. Foodborne illnesses and contamination can lead to severe consequences, damaging your reputation and potentially endangering public health. This is where a Hazard Analysis Critical Control Point (HACCP) plan becomes crucial. In this article, we'll delve into everything you need to know about HACCP plans and how they can help safeguard your restaurant's food safety.
Artificial Intelligence (AI) and Machine Learning (ML) technologies have made significant advancements in recent years, offering exciting possibilities for the hospitality industry. While these technologies bring numerous benefits, it is essential to consider both the advantages and disadvantages they present. In this article, we will explore the pros and cons of AI and ML in the hospitality industry.
In this article, we will explore the concept of smart hotels, highlighting their key benefits and potential risks that hospitality professionals should be aware of. Understanding these aspects will enable professionals to make informed decisions and effectively navigate the evolving landscape of smart hotels.
Personalization in Hospitality has emerged as a powerful tool that allows hospitality professionals to tailor their services and offerings to meet the unique needs and preferences of individual guests. By leveraging various tools and technologies, the hospitality industry can enhance guest experiences and foster lasting relationships. In this article, we will explore the powerful tools of personalization used in the hospitality industry and their impact on enhancing guest experiences.
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.
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.