Business
5 reasons why your guests aren’t loyal
In an ideal world, your restaurant will be filled with loyal guests that return one day after another.
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Business
Business
How to train new restaurant staff in 5 steps?
Investing the time to train new staff is highly underrated. You can’t simply send your new employees out on the floor with no direction.
Business
What should restaurateurs expect this Christmas season
Christmas is a busy time for the restaurant industry and if you play your cards right... It can be the most wonderful (profitable) time of the year!
Business
There is a new attraction in Stavanger
My Place was founded by a young restaurateur trio, and aims to become the leader of boba drinks in the Stavanger region. In order to achieve their...
Business
What are ghost kitchens and should you turn your restaurant into one?
The global pandemic not only accelerated the growth of food deliveries, it created a whole new concept in the restaurant industry - ghost kitchens.
Business
What is a restaurant POS?
You have probably heard the term POS quite a lot if you are running a restaurant. But what is a restaurant POS?
Business
Are third-party food delivery apps helping your restaurant or profiting off it?
Takeaway has been taking over the traditional restaurant dining for a few years now.
Business
How will the restaurant industry bounce back from COVID-19
It’s been almost a year of restrictions and mass lockdown due to the spread of COVID-19.
Business
Will restauranteurs leverage technology to manage labor shortage?
The past few months, I have been super happy to see guests enjoying personal service again and staff members having that extra sparkle in their eyes....
Business
That one restaurant trend that will outlast the pandemic
The next time you hear “When things get back to normal”, you should ask “Define normal?”. Like it or not, a new normal has already set in.
Business
Restaurant industry still can’t recover after lockdowns
Restaurants are forced to temporarily close or cut their working hours. Reopening should have been a peak time for restaurateurs.