________________________________________________________________________________________________________________________
information – and that is where far too many hospitality companies are failing.
Leverage the tech stack
Operating a profitable restaurant business is tough in any climate. Post Covid, many hospitality companies have diversified by running take-away models alongside traditional eat-in options. They are leveraging diverse technologies, from apps to QR codes, to streamline booking and ordering and invested in a raft of systems to manage staff and inventory. But these tools do not provide the real-time insight required to empower decisionmakers, especially GMs, day by day.
Instead, information is collated and assessed, often on a spreadsheet, before finally being shared with the wider business. GMs get an updated report at least a week later – long after the time when any decision could have affected sales or profitability. Far too late to reduce food waste or intelligently optimize staff levels.
Even worse, telling a GM that the restaurant had a great day last Tuesday and‘ do more of that’ is hardly going to boost morale. How many shifts have been worked since then? How many routine disasters averted? Good GMs are leveraging great people skills to manage both customers and staff; finessing supplier relationships when deliveries are late, short or damaged. They are fixing equipment and managing hygiene crises. They have no time for complex, detailed and outdated reports.
26