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The Pareto Priniciple In Hospitality: Staff Evaluation

“It is everyone’s responsibility to greet and seat all of our guests that walk into our establishment.” – Vivian Howard, Owner of Sweet Potatoes Winston Salem, NC. Many examples can be attributed when applying the 80/20 rule in regards to staff management. 20% of your staff will produce 80% of your results at your business. […]

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NoSpoilers: Software Update

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. Why POS systems get it wrong? Working with different POS systems used by our clients, we realized not all of them are perfect. It’s essential you know which items get […]

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Oh I’m sorry. Did I break your concentration?

Presenting to you today is our very own Jan WyrwiƄski. A Full-time coder and part-time bartender. Ready to kill you with his charms and super slick jawline. Watch out for the punchy flavours and smooth lines 😉  Tell us a little about yourself. I was born in GdaƄsk, but I spend some time living in […]

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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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