Is it really down to "Convenience" versus "The Experience" for restaurants?

Hospitality has been hit with many challenges in the last several years, but the entire service sector is now having to adjust to a new and different landscape. Retail, banking, health & fitness, beauty & personal care, even healthcare are under an enormous amount of pressure as the market for talented entry-level workers and career-path interested staff shrink. 

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In Pursuit of the Perfect Team.

Too often when management discusses the team they have working for them, they focus on what isn't going right... What's not getting done. This is called "management by exception." The theory is that if management only needs to divert attention and resources to a situation when it isn't working - they can spend more of their time working on the other functions of management like guest satisfaction, business opportunity, and efficiencies in operations. In theory, this is a great idea and in project management, it is even considered best practices. 

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Technology won't stop. Do you have a plan?

Some are calling this the perfect time for the ascendance of tech in restaurants - a golden age. Others find it to be overwhelming. The noise and clutter of endless sales calls. Pitches are being thrown for everything from POS systems without terminals to Reservation Systems that only charge flat fees and have built-in guest retention programs. What are the answers and what does the future look like?

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