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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 - Issue One: Summer 2016

Olivia FitzGerald

July 14 2016,
Olivia FitzGerald

The pub and restaurant industry is gearing up for a new, inter-connected future and nowhere more so than in the casual dining sector.

Over the last few months we have started to explore the challenges and opportunities, and we're delighted to launch Food for Thought updates, featuring some of the most popular topics.

In this first issue:

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Table Manners

6 ways your restaurant booking system can improve yield management

Behavioural Insight

The power of data driven marketing for restaurants and pubs

Silo Culture

The impact of fragmented IT systems on pub and restaurant businesses

Crunch Time

How restaurant booking systems can boost restaurant profitability

A Tale of Two Restaurants

See the practical difference of operational efficiency

Empty Table

7 Sobering Stats on Restaurant No-Shows


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