Since mid December, Food Information for Consumers (FIC) Regulation 1169/2011 has been in effect. In a nutshell (no pun intended), the goal is to ensure that restaurant patrons are informed if any of 14 specific allergens are in your recipes. We all learned the 5 Ws and the H (part …
It’s not uncommon today to find restaurant chains using a mix of EPOS systems as varied as their menus: old and new, open source and proprietary, cloud-based and on-premise. There are a lot of reasons for this. Systems age at different times and are replaced by new solutions from new …
Twenty percent. That’s the commonly accepted percentage of labour costs to sales in the restaurant industry. It’s easy math: Sales ÷ payroll = percentage of labour costs to sales for any given time period. Sales is the unruly member of the equation. It changes season to season, day to day, …
Simply having a loyalty programme is not enough to keep customers coming back…Successful programmes require a well-thought out strategy, and every step of the customer experience needs to be considered. Here’s a story from my colleague John, that illustrates some common mistakes that greatly impact the success of any rewards …
It’s Wednesday. How do you tell what Saturday’s weather will be? – If you live in the United Kingdom, the likely response would be “chance of rain”, or we would look at the sky, put a wet finger in the air, and say “I don’t feel any rain coming.” Accurate …