The hospitality industry has continued to battle its way through a myriad of issues since we released our last Hospitality Workforce Report in August, with spiralling energy costs, high inflation and market instability heavily impacting trading.
As high street footfall continues to drop, retailers are feeling the strain. To address the cost of living and high staff turnover issues, retail leaders can use HR technologies to balance their employee’s engagement, satisfaction, and financial well-being.
At a time when financial wellbeing support is needed most, new research by our partner Wagestream has found that employees are struggling to make the connection that their employer is often best placed to support them.
A recent Gallup poll found only 22 percent of employees feel engaged in their work, a concerning sign especially within the hospitality and service industries already experiencing high turnover rates.
The past year has seen employee turnover reach an all-time high, and you’ve likely experienced it at your own business. Workers are reevaluating their jobs in record numbers, and many are not afraid to work at companies that better meet physical and mental needs.
An understanding of comps and voids is key to loss prevention in the restaurant business. What restaurant manager hasn’t had a night when your server approached you right before checkout with an appetizer comp that he didn’t tell you about?
If reinvention is defined as the process through which something is changed to the point it becomes entirely new, then the hospitality back office is getting reinvented big time.
Natasha’s Law (or the Food Information (Amendment) (England) Regulations 2019), which effectively has come into force at the start of October 2021, makes it a legal requirement for all food retailers and operators to display full ingredient and allergen labelling information on every food item they sell ‘pre-packed for direct sale’.
Amid the tumult of a chaotic global hotel market, brands of all sizes are reckoning with myriad unexpected factors — worldwide supply chain disruptions resulting in temporary inflation, nationwide labor shortages confining operations, and regional lingering restrictions limiting growth — each making the global recovery slower than expected.
In a fast-paced environment such as retail, managers want daily operations to run as smoothly as possible. However, gaps in the internal communication flow can lead to frustrated employees, poor service, and increased turnover.
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.
Using spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise.
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