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Food for Thought

New ideas and advice to help you improve the operation, turnover, and connectivity of your dining sites.

Food for Thought Magazine - Issue three: Operational challenges for hospitality

Olivia FitzGerald

August 3 2017,
Olivia FitzGerald

Technology is changing consumer habits across many sectors, and the pub and restaurant industry is no different.

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In the latest issue of Food for Thought, we take a look at some of our most popular features that address the operational challenges facing pub and restaurant managers in the digital world.

Today’s customers don’t just want exceptional food. They expect a seamless experience that gives them greater control and choice. This means booking their tables on the go and impeccable service when they arrive at your pub or restaurant.

Learn how technology can help you run your booking system more efficiently in our collection of tips, articles, and stats.

liveRE

 

In this issue:

liveRES - Food for Thought Magazine - Cashing in on new technology

liveRES - Food for Thought Magazine - Winning in a walk in wonderlandliveRES - Food for Thought Magazine - Minimising messy mealtimesliveRES - Food for Thought Magazine - Great service starts before your customers arriveliveRES - Food for Thought Magazine - The price of success

 

 


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Operations and management, Food for Thought Magazine

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