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Why BOH is as important as FOH for hotels

Posted by Kacey Mya on Aug 14, 2019 4:30:00 PM

Any hotel can be separated into two groups - front of house (FOH) and back of house (BOH). While both sections are equally crucial to success, staff members in each team share vastly different responsibilities.

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Topics: Operations, Hotels

6 ways technology can make your restaurant more efficient and profitable

Posted by Ryan Mcsweeney on Jul 5, 2019 5:00:00 PM

The story of technology infiltrating an industry is always the same: adopt the new technology or fall behind the more tech savvy competition. The restaurant industry is facing this dilemma today more than ever. Orders are typed into iPads, long paper checklists are no longer used to evaluate inventory, and credit cards are processed right at the table customers just ate at - and restaurateurs are taking notice.

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Topics: Operations, Managers, Restaurants

Hospitality business costs breakdown: beyond the basics

Posted by Ana Cvetkovic on May 31, 2019 4:00:00 PM
What are the costs associated with running a hospitality business? Wages and food - together known as “prime costs” - are the most obvious expenses, but what about things like software licenses or professional development opportunities for employees?
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Topics: Operations, Managers

Should your hotel go green?

Posted by Chloe Papas on Apr 24, 2019 11:39:49 AM
More and more consumers around the world are choosing hotels based on their commitment to sustainability and environmental responsibility. It’s no secret that hotels and other forms of accommodation can generate significant amounts of waste - whether it’s water, choices of packaging, food, or energy.
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Topics: Operations, Health and wellbeing, Hotels, Managers

How to increase menu prices without losing sales

Posted by Mike Walmsley on Apr 5, 2019 4:00:00 PM
Increasing prices is always tricky and your customer base will often recognize any changes quickly and may have a negative reaction to the change. Remember that it isn’t always about the price increase, it’s about people’s perception of the change and people are not very fond of change, at least not this kind!
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Topics: Operations, Managers