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Restaurant Communication Simplified

The global hotel industry revenue was $570 billion in 2017; yet when we look at the employee turnover rate, it stands high at 73.8%. So, what’s the issue? Apart from problems like long working hours and lack of employee benefits, communication is still one of those factors restaurant owners fail to deal with. And many times, lack of […]

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The Pareto Principle In Hospitality: Marketing

Building relationships is the key to develop an attractive and reliable image for your brand in hospitality. However, in the case of targeting new guests, it will solely rely on your marketing skills. There are many articles with a top ten to-do lists to have a proper marketing strategy. Yet, the one element that most […]

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Catching up with the new foodies!

There is a new wave of customers the hospitality industry need to focus on. Those born between 1997 and 2015, also called Generation Z will have a significant influence on the future of your business at least for another decade. But why are they important? Well, Gen Z, who currently flex $143 billion in spending […]

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Restaurant Food Waste: How to do everything right!

With mouth-watering food comes eye-watering waste. Every year, tons and tons of food waste is produced in the hospitality industry. 400,000 tonnes of food waste is generated each year in the UK alone, and the numbers are still increasing according to a report by WRAP. Wondering how you can reduce food waste at your restaurant? […]

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The Pareto Priniciple in Hospitality: Improving Sales

Every staff member is your Business Card! Your sales ultimately determine the success or the demise of your business. Tracking and forecasting your sales accurately should be on top of your list. Yet around 60% of restaurants end up closing after one year and 85% of restaurants close after five years. This is due to a lack […]

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Event Food Waste: Can we really get rid of it?

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. We can all agree that one of the hardest things to predict while planning an event is the amount of food that is going to be consumed. In most cases, […]

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The Pareto Principle In Hospitality: Menu Developement

You invested a lot of time and energy at your workplace. And now you have tapped that opportunity you’ve been waiting for; a promotion to become a manager. We have established an outline of reliable solutions targetting specific issues, be it improving inventory control, and staff evaluation. But now you face another challenge ahead of […]

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Non-Alcoholic Spirits and Cocktails: Trends, Flavour, and Craft

Trends like Sober Curiosity and Sustainable Mixology are popping up throughout the hospitality industry for the past few years. And 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 coming from Millennials and Generation Z. Despite some criticism throughout the […]

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The Pareto Principle in Hospitality: Inventory Control

Build Systems for Forecasting, Ordering, and Prepping Inventory control can be in a way for most people a very mundane, repetitive practice that consumes most of your day and you’re left with a solemn feeling towards the end. But it will always be an asset for preventing waste and to better prep for your establishment […]

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Benefits Of Serving Small Portion Size In Restaurants.

Serving small portion sizes is the new trend in the hospitality industry. The volatile nature of the hospitality industry has led to the introduction of new innovative concepts and trends. Visiting a restaurant now is more of an experience than just an alternative to cooking food at home. What was once a luxury found only […]

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