A HotSchedules customer since 2005, P.F. Chang’s expanded its partnership with HotSchedules in 2019 by implementing HotSchedules’ Labor Optimization module to reduce labor costs across the business through advanced forecasting.
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.
Big Bus Tours was a business that was stuck in the past, using time-consuming methods to handle operations. When they decided to invest in labor management tools, there was a huge difference across the board with the overall happiness of the staff and management team.
Suppliers in the hospitality industry have been adversely impacted by the pandemic, with reports of revenues of less than 10% of 2019 levels during the first lockdown.
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.
Of UK hospitality workers, 68% feel that they require more information about allergens and almost a quarter don’t feel confident advising customers with allergies. Whilst amongst consumers, 89% believe staff need to be made more aware of allergies, with two thirds of them believing the issue was a matter of life or death.
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.
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.