Get a taste of what’s going on in your industry
From food trends and top chefs to on-demand delivery. Know what’s happening in the hospitality business with the latest industry news and advice.
5 operational tips that will improve your restaurant finances
Often, the experience of the restaurant is lost when the food is delivered in a plain cardboard box and cheap, thin plastic containers. The ingredients look as limp as if they have been in the sauna too long, the walk over the cobblestones has bowled everything around unappetisingly.
The figures for food waste in Germany and around the world are appalling. In Germany, approximately 18 million tons of food are thrown away every year. A large part of it is produced in the catering trade. Every EU citizen wastes an average of 173 kg of food per year. Climate change expert Chad Frischmann says that reducing food waste is one of the most important things we can do to combat climate change.
"Never change a running menu": Many restaurateurs are afraid to change their menu. It's like opening an old box you keep in the attic. The box is dusty, and you don't know exactly what's inside. You would rather not touch it. Because who knows if you can close the box once you have opened it?
Finally, the hospitality industry is powering up again. Everyone is back: your guests and your employees. But also your worries? If you seize the opportunity and adjust the right levers in your business, you will go into an uncertain future with fewer worries.