Many struggle to find easy and reliable way to effectively increase their ergonomics. Some apps that may facilitate this include Workflow which helps you organize and maintain tasks on your mobile device. For those interested in culinary arts, Morsel allows chefs to show and share their food creations.
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While Facebook is the best channel for marketing at the present time, that could easily change in the future. Snapchat may have a chance to dethrone Facebook as social media’s primier marketing tool, but the smaller company faces an uphill battle. Young people are attracted to the less mainstream platform, but Facebook’s sheer size could prove too large to overcome for Snapchat. The preference of a casual experience by many also plays a role in the use of these platforms.
Key Takeaways:
- Snapchat is not nearly as big as Facebook.
- Young people are more likely to eat at a fast food/limited service establishment than a sit down restaurant
- If a company has enough funding, then they can make themselves successful and well known like Facebook and Snapchat.
“Ultimately Facebook is much more difficult to dethrone just because of its sheer size (1.65 billion) compared with Snapchat, which just passed the 100 million user mark.”
https://www.qsrmagazine.com/news/facebook-remains-best-marketing-channel-now
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Top stories in hospitality this week include Hotel Hard Rock signing a deal to open a location in Glasgow and Deliveroo launching an alcohol ordering scheme to deliver drinks to customers’ homes. The article also explores the pay of workers in the hospitality industry and how their pay is above the National Working Wage and how Pokemon Go is exploding throughout the UK.
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Comparing the time differences between the victors of an Olympic Gold medal over a Silver has helped cast an understandable light on why efficiency behind the bar matters. Bartenders are usually the last ones regarded in how a restaurant is laid out, and pointing out the reasons why bar efficiency is crucial to not only the stamina of employees but the financial well-being of an establishment as well can possibly help change the public perception on this topic.
Key Takeaways:
- By taking time to think through your bar team’s workflow, and to consult experts that have spent years navigating the oft-tiny real estate behind the bar, one can radically enhance profit
- Ergonomics are of great importance to me. If I can save a movement here, and a step there, I’m shaving seconds off of every transaction
- A well-constructed bar space that takes into account the anticipated workflow of your staff at every step is always a work in progress.
“By taking time to think through your bar team’s workflow, and to consult experts that have spent years navigating the oft-tiny real estate behind the bar, one can radically enhance profit, retain great talent, and ensure your labor costs are being smartly managed.”
http://restaurant-hospitality.com/design/good-bar-layout-eases-physical-and-financial-pain
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How Restaurant Graphic Design Trends Have Changed
Dining out is not just about eating or enjoying a good meal but also a social experience. Consumers want to enjoy the environment and experience as a whole. The brand of a restaurant gives consumers a glimpse of what they may experience and the impact of design choices can make the difference. Design of menus, logos, and web design choices are evolving to attract more consumers.
Key Takeaways:
“A restaurant’s brand needs to give customers an idea of the experience they’ll have once they walk through the door. It should communicate a sense of the food, style, and atmosphere at the venue.”
https://www.fsrmagazine.com/kitchen-sink/how-restaurant-graphic-design-trends-have-changed
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