Metrics matter. Understanding which ones you need to care about can have a big effect on your bottom line. It’s up to operational leadership to measure them, monitor them, and make them not only the focus of their annual initiatives – but to make those metrics important for restaurant managers too.
Automating Hospitality Inventory Management for Minimized Supply Costs
Automating Hospitality Inventory Management for Minimized Supply Costs
The industry is buzzing about automation these days. With labor costs expected to double and the consumer demand for a seamless checkout experience, the focus is on how to automate the front of house with kiosks and mobile payments.
Nando’s ANZ knew that they would need to update and modernize their back office technology if they were going to successfully move the business forward.
In the last decade, the hospitality industry has benefited greatly from technology that has transformed everything from point-of-sale to employee scheduling and training.
Each time we interact with restaurant leaders and their management teams, we ask them what their biggest operational challenge is – and they always say labor.
Blaze Pizza is one of the hottest brands in the nation. In 2018, it topped Franchise Times’ Fast & Serious list, the pub’s annual ranking of the smartest-growing restaurants in the industry.
See how HotSchedules helped Buffalo Wild Wings cut down on their labor costs, create more balanced shifts by skill level, and reduce scheduling time by over 75%
Whether you want brunch and a rom-com or pizzas and the latest Oscar favorite, Flix can make it happen. Find out how Flix ensures that they’re training every team member to deliver fast, high-quality service, every showing with the help of Talent Development powered by SchooX.