Risk Management: To Plan Or Not To Plan?
Mark Dickinson, founder of DONE! Hospitality Training Solutions, explains why purposeful planning is a must.
The importance of service personalization
Every front line team member knows what would make work go better and how to deliver better results. Listening to their ideas is key.
Cashless: The next generation payment method has arrived
Take note – the next customers dining out at your establishment might be cashless ones. There’s no need to panic though – we don’t mean they won’t be able to pay, rather that they’ve signed up for the next generation method of payment. Tony Toutoungi tells us more.
Sustainability Plans: Going Green While Staying In The Black
Most business leaders have bought in to the idea of becoming more environmentally friendly, but for some, the reality of implementing a sustainability plan is extremely daunting, leaving them unsure where to start. Antoine Kaldany, owner of Yelloblue solar energy company, gets to grips with going green.
Omega Software’s take on digital and contactless menus
The restaurant just requires an internet connection, no application is needed for the customers, neither an investment in any hardware or equipment is. There will be no fees per transaction to pay.
Comment: Crisis management from adaptation to new business kick off strategies
The majority of hotel owners and investors have a positive outlook on the future of the hospitality industry and expect to see development opportunities.
Exclusive: 10 marketing tips for hospitality businesses during the COVID-19 crisis
There is no better time than now for influencers to be promoting your products/services and brand. They are engaging their followers even more than before.
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