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Prepare to reopen: how to develop a restaurant menu

Posted by Doug Radkey on May 22, 2020 5:16:17 PM

There's no denying the impact of coronavirus on the industry - and for many venues, preparing to reopen and get your business back on track might necessitate a few changes. That includes your menu: whether you're an established venue or feel a little more fluid, you must have a strategy in place to make sure your menu says and does everything you need it to.

This blog post, by Doug Radkey, covers off the 'how' and 'why' of optimizing your menu for the post-pandemic customer. 

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Topics: Hospitality operations, Hospitality marketing, Hotels, Hospitality managers, Restaurants, Hospitality training, Bars, COVID-19

Why you should think about AI for your restaurant

Posted by Ankit Patel on May 13, 2020 5:00:00 PM

Artificial Intelligence (AI) is a technology that has truly had a profound impact on society. Globally, it has influenced and become a critical part of many industries, including hospitality: improving and optimizing every element of restaurant operations and service.

In today’s blog post, Ankit Patel talks through the main benefits of AI and the easiest ways you can incorporate technology into your venue to give business a boost.

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Topics: Hospitality operations, Health and wellbeing, Hospitality insights, Hospitality managers, Hospitality staff, Restaurants, COVID-19

Got milk? Breaking down the pros and cons of plant-based milks

Posted by Samantha van Zweden on Apr 29, 2020 3:19:43 PM

For obvious reasons, people across the world are spending more time at home – and taking the opportunity to examine their spending and dining preferences. If we’re being forced to adopt a new normal, shouldn’t it at least be an upgrade on the “normal” we used to have?

Did you know that cattle farming is more harmful to the environment than CO2 emissions from cars? Milk is a small but impactful area we can all consider upgrading on – whatever that means to you. Want something that tastes better? Easier on the wallet? Better for you? Better for the environment? Get out of old habits and try something new.

In today’s post, Samantha van Zweden breaks down the differences between the most common alternative milks available to try right now.

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Topics: Hospitality operations, Health and wellbeing, Hospitality insights, Hospitality managers, Restaurants, Bars, COVID-19

The new normal: maximizing your transition to takeout service

Posted by Mike Walmsley on Apr 16, 2020 4:53:31 PM

There are no two ways about it: right now, takeaway is the Big Thing in hospitality. For many businesses, this has been an unavoidable consequence of Coronavirus restrictions. But whether takeaway is something you’re moving towards to adapt to social distancing, or it’s something you’ve always offered, there are measures you can take to make your takeaway offering more appealing to your customers and easier on your business.

In this post, Mike Walmsley walks us through the ins and outs (no pun intended) of adapting to a takeaway menu.

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Topics: Hospitality operations, Hospitality marketing, Hotels, Hospitality managers, Restaurants, Bars, COVID-19

Offering takeaway? Sustainability is still key - and simpler than you think

Posted by Samantha van Zweden on Apr 3, 2020 4:06:33 PM

Restaurant takeaway service has experienced a sharp rise in recent weeks. The onset of the COVID-19 virus has changed the way many restaurants are pitching their business to customers. But how can venues looking to expand their offering into takeaway do so in a way that both environmentally and operationally sustainable?

In today’s blog post, Samantha van Zweden looks at ways for hospitality businesses to make a smoother, more environmentally friendly transition into takeaway options.

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Topics: Hospitality operations, Hospitality marketing, Hospitality insights, Hospitality staff, Restaurants, Bars, COVID-19