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Food & Beverage
Every staff member who has the potential to interact with a customer at any point during their day should view themselves as a salesperson and that includes chefs, administration and security.
It’s everywhere and is now a part of the hospitality mid week entertainment fabric. For many venues it is great as a short term “shout out” to the market that we’re here and open for business. Do you have an exit strategy ready?
No matter how good your business concept is, if you don’t track and manage your customers, employees and service data, it’s impossible to maintain long term viability. Here are a few ways venues can use data to drive profits:
The sense of arrival. The goal of this “moment” is to literally WOW your arriving customers from the beginning – to validate their selection that choosing or returning to your venue was the best decision they made.
Soft renovations (new finishes, carpet, paint, lights, wall treatments, etc.) are an essential part of keeping your venue looking modern, fresh and appealing to your patrons.
Empowering your employees to respond effectively during a service breakdown allows disillusioned customers to be transformed into loyal ones and better yet, noisy promoters of your brand.
I want to be a chef web.com.au will bring finding an apprentice into the technological age. It will make finding an apprentice more manageable for employers, while providing would be apprentices a convenient way to find an apprentice role.
Businesses are defined by a series of key numbers that are focal to the health of the business. Top line numbers like Revenue and Costs are the outcome of the business process you implement, while the metrics behind those numbers are the ones that are the true health indicators.